Sunday, November 2, 2014

Broiled Chicken with Sweet Chili Oil




Succulent broiled chicken legs are given a delicious sweet and spicy chili oil marinade made from olive oil, lemon juice, hot paprika, Serrano peppers, garlic cloves, brown sugar and red pepper flakes. The entire dish is cooked in the oven for about 30 minutes and the recipe is very easy to execute.  The only time consuming part of this dish is the marination which requires 4 or more hours to really give the chicken time to absorb the chili oil flavors.

For a weeknight meal, I usually season the chicken with salt and refrigerate it overnight.  In the morning I place the chicken in the marinade to marinate in the refrigerator during the day. Then at night I simply bake and broil the chicken for a quick and easy meal.  Enjoy.

Servings: 4
Prep Time: 8 hours (with salting & marination)
Cooking Time: 30 minutes

Ingredients:

4 Whole Chicken Legs
1.5 Teaspoons Sea Salt
1/2 Cup Olive Oil
Juice from 1 Lemon
1Teaspoon Hot Hungarian Paprika
1 Serrano Pepper chopped
1/2 Teaspoon Red Pepper Flakes
2 Garlic Cloves minced
1 Teaspoon Freshly Ground Pepper
2 Tablespoons Brown Sugar
Half Cube Chicken Bouillon

Season the chicken legs with sea salt.  Wrap the legs in plastic wrap and refrigerate overnight.

In a small bowl combine the olive oil, lemon juice, paprika, Serrano pepper, garlic, ground pepper and brown sugar. Stir the ingredients together until the sugar is completely dissolved.  Reserve half of the chili sauce and set aside. Pour the other half of the chili sauce into a large bowl with the chicken legs.  Toss the legs to coat.  Seal the large bowl of chicken with plastic wrap and refrigerate to marinate for 2-4 hours.

Set an oven rack to about 8 inches from the broiler.  Preheat the oven to 375 degrees Fahrenheit. Line a rimmed baking sheet with aluminum foil.  Place the chicken legs onto the baking sheet with with enough of the marinade to coat the chicken and line the sheet.   Place the chicken legs onto the set oven rack to bake for 25 minutes or until a cooking thermometer inserted in the thickest park of the thighs reads 175 degrees Fahrenheit.

While the chicken bakes, place the other half of the chili oil in a small skillet or sauce pan.  You can also add any remaining marinade to the skillet.  Place the oil over medium high heat.  Add the half cube of chicken bouillon to the hot oil and stir until the bouillon is completely dissolve.  Remove the skillet from the heat and let cool.  Transfer the chili oil to a small bowl and set aside.

Once chicken is fully cooked, set the oven to broil.  Broil the chicken for about 2-3 minutes.  The skin of the chicken with crisp slightly and sugar in the oil will darken and blacken during the broil.  Remove the chicken and let cool for 5 minutes.

Serve the chicken with chili oil on the side for dipping or spooning over the meat.  Enjoy.

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