Pri Pri Chicken that I got to make in the Western European class. The reason why I chose this one in particular is because I really enjoyed the flavor profile that it gave to the chicken. With it being more on the Umami and savoy side of things but with a hit of sweetness from the brown sugar and the tangyness from the lemon. But what really brings this dish together is the Red chili peppers, the chilli peppers gave the chicken that kick that i needed and also helped with the coloring on the chicken making it that beautiful golden brown.
Ingredients
Yields : servings
2 each Whole Chicken Leg
Quarters*
1fl oz Lemon Juice
2 each Garlic cloves, peeled and minced
2 tsp Kosher Salt
3 each Dried Red Chilies,
like Red Thai, Red Chinese or Birdseye
3 each Garlic cloves, peeled and minced
1fl oz Lemon Juice
2tsp Kosher Salt
2tsp Smoked Paprika
2tsp Brown Sugar
1/4 cup Extra virgin olive oil
2 Tbsp Fresh Parsley, finely chopped
Instructions
- Place chicken quarters in a plastic resealable bag.
- In a small bowl, whisk 1 fl oz Lemon Juice, 2 minced garlic cloves and 2 tsp Kosher salt. Pour over the chicken, push any air from the bag and seal tightly. Allow to marinate for 2 hours.
- Roughly chop the red chiles and add to a food processor or pestle and mortar along with the remaining 3 cloves of minced garlic, and pulse or mash until well blended.
- Add in remaining 1 fl oz lemon juice, 2 tsp Kosher salt, smoked paprika and brown sugar. Mix until well blended. Pulse or whisk in the extra virgin olive oil. Set aside.
- Preheat the oven to 400 °F. Remove chicken from the marinade and pat the skin dry. Place skin side up in a roasting pan or foil lined sheet tray. Roast the chicken until an internal thermometer placed in the thickest part of the meat reads 165 °F.
- Remove the roasted chicken from the oven and brush generously with the red chili sauce. In a hot sauté pan or grill pan, sear the basted chicken skin side down until nicely browned. Flip, baste again and sear the backside until browned as well. Brush again with Sause just before servind. Garnish with finely chopped parsley.
Recipe Blog 