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Spicy chicken with lemon-chilli vinaigrette
Nb persons: 8
Yield:
Preparation time:
Total time:
Source: Good Taste February 2008
| Spicy chicken | |
| 15g (1/4 cup) | Zest Foods Baharat Rub |
| 60ml (1/4 cup) | olive oil |
| 8 (about 220g each) | chicken marylands, deboned excess fat trimmed |
| Olive oil, to grease | |
| Lemon wedges, to serve | |
| Lemon-chilli vinaigrette | |
| 1 | lemon |
| 80ml (1/3 cup) | fresh lemon juice |
| 2 tsp | caster sugar |
| 1 | long red chilli, halved, deseeded, finely choped, |
| 125ml (1/2 cup) | olive oil |
| 2 tbs | continental parsley, chopped |
1.
Combine the baharat rub and oil in a small bowl. Place the chicken in a large shallow glass or ceramic dish. Pour over the oil mixture and use your hands to rub evenly over the chicken. Cover with plastic wrap and place in the fridge for 1 hour or overnight to marinate.
2.
Meanwhile, to make the lemon-chilli vinaigrette, use a zester to remove the rind from the lemon. (Alternatively, use a vegetable peeler to peel rind from lemon. Use a sharp knife to remove the white pith from the rind. Cut the rind into very thin strips.) Whisk together the lemon rind, lemon juice, chilli, sugar and oil in a small jug. Season with salt and pepper. Stir in the parsley.
3.
Brush a barbecue flat plate with oil to grease. Preheat on medium-high. Season the chicken with salt and pepper. Cook on barbecue for 5 minutes each side or until browned. Reduce heat to low. Close the barbecue and cook, turning occasionally, for a further 15-20 minutes or until the juices run clear when the thickest part of the thigh is pierced with a skewer.
4.
Arrange the chicken on a serving platter. Drizzle over the lemon-chilli vinaigrette. Serve with lemon wedges.
Notes
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Time plan tip: Prepare this recipe to the end of step 2 up to 2 days ahead. Store the lemon chilli vinaigrette in an airtight container in the fridge. Continue to the end of step 3 up to 1 hour before transporting. To reheat before serving, preheat oven to 160°C. Place the chicken on a baking tray. Bake for 10-15 minutes or until heated through. Continue from step 4 just before serving.
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Transport tip: Transport chicken and vinaigrette in separate airtight containers.
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Tip: If you don't have a closed barbecue, in step 3, preheat oven to 180°C. Heat a chargrill on medium-high. Season the chicken with salt and pepper. Cook on grill for 5 minutes each side or until browned. Transfer to a baking tray. Bake for 10-15 minutes or until cooked through.
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