Chilli-Garlic Roast Chicken
We are still quite hooked on roast chicken and decided to venture into something more interesting.Took this recipe from The All New Joy Of Cooking but made some changes to it as the original recipe calls for 3/4 cup jalepeno chillies which I have no idea where to find.
The marinate is really yummy and packs a punch if you are as liberal with the chillies as I did. For some carbo, I just made pasta and did a sinful thing. I tossed the roast chicken drippings with the pasta! (Not pictured here.) Yum!
Will be keeper for future BBQ sessions.
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Chilli-Garlic Roast Chicken
(adapted from The All New Joy of Cooking)
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1 chicken, quartered
Spice ingredients:
10 fresh red chillies, de-seed
7 chilli padi (bird's eye chilli)
1/2 cup garlic
1/2 olive oil
2 tbsp black peppercorn, slightly crushed
1 tbsp salt
2 tsp chilli powder
zest of 1 lemon
1. Blend/Grind the spice ingredients to a paste.
2. Marinate the chicken with the spice paste for at least 2 - 24 hours.
3. Bake in a 180 degC oven for 35 mins. (Depending on size of chicken, mine took almost 50 mins as it was a big chicken) When chicken is done, a stick a knife onto the drum, if it pass through easily, it is done.
looks really yummy!!!! def must try.. by the way, can i reconfirm that the zest of the lemon would mean the yellow scrappings from the lemon? still very confused over this zest, juice and pith thingy
ReplyDeleteYes, the zest of the lemon refers to only the yellow portion of the skin. Just lightly scrap the surface of the lemon to obtain the zest. If too forceful, you might end up with the bitter white part under the skin. Happy trying!
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