Chilirubbedchickenwithroastedgarlicsauce Recipes

SERRANO CHILE-RUBBED ROAST CHICKEN

Steps:

• Marinate the chicken: Put the chicken in a large zip-top bag with the beer and vinegar. Seal and refrigerate at least 6 hours or overnight.
• Make the spice rub: Pulse the garlic, oregano, olive oil, serrano chile, cumin seeds, paprika, 2 teaspoons salt and 1 teaspoon pepper in a mini food processor to make a paste. (If you don't have a mini food processor, finely chop the garlic, oregano and chile, then whisk in the spices and olive oil.)
• Remove the chicken from the marinade and pat dry with paper towels. Rub all over and under the skin with the spice rub, put on a rack set on a rimmed baking sheet and let sit at room temperature 30 minutes. Preheat the oven to 350 degrees F.
• Brush the chicken lightly with olive oil and roast until slightly golden, 30 minutes. Increase the oven temperature to 450 degrees F and continue roasting until the chicken skin is golden brown and crisp and a thermometer inserted into the thickest part of the breast registers 165 degrees F, about 25 more minutes. Remove the chicken from the oven, brush the skin with the pan drippings and let rest 10 minutes. Transfer to a platter and season with salt.

CHILI RUBBED CHICKEN

Steps:

• Preheat the oven to 375 degrees F.
• Wash and pat dry chicken and refrigerate. In a food processor, blend the chipotles, cilantro, olive oil, garlic, onion, jalapeno, salt, and pepper. Rub the chili mixture all over the chicken, inside and out. Season with salt and pepper, inside and out. Roast for about 35 to 45 minutes, or until the chicken is cooked through and the juices run clear. Allow the chicken to rest 15 minutes before cutting.

CHILI-RUBBED PAN-ROASTED CHICKEN WITH FRESH TOMATO SALSA

Steps:

• Preheat the oven to 375 degrees F.
• Heat a large ovenproof skillet over medium-high heat. Add the oil and heat until shimmering. Season the chicken with chili powder and salt, to taste. Lay the chicken in the skillet skin side down and cook until brown, about 4 minutes. Turn the chicken, transfer the pan to the oven, and cook until firm, basting occasionally with the pan drippings, 15 to 20 minutes.
• While the chicken cooks, make the fresh tomato salsa: Toss the tomatoes with the jalapeno, onion, and the 1/2 teaspoon salt. Smash the garlic clove, sprinkle with the remaining salt, and, with the flat side of a large knife, mash and smear the mixture to a coarse paste. Stir the paste into the salsa with the olive oil and 1/4 cup of cilantro.
• When chicken is cooked through, transfer the pieces to a plate and cover with foil to keep warm. In the meantime, add the lime juice to the pan. After 1 minute, add the honey along with the chicken stock to heat through. Remove pan from heat and stir in reserved 1/4 cup cilantro and butter.
• To serve, divide the chicken among 4 plates, drizzle with pan sauce, and spoon some salsa over and around.

CHILI-RUBBED CHICKEN

Steps:

• Mix salt, pepper, paprika, chili powder, cayenne cumin, and coriander.
• Rinse chicken; pat dry with paper towels, rub spice mixture on all sides of chicken pieces.
• Let stand 1 to 2 hours.
• Grill chicken over low to medium fire, turning often, 35 to 45 minutes, until chicken tests done.

WHOLE SPICE-RUBBED CHICKEN WITH ROASTED GARLIC AND LEMONS

Steps:

• Preheat the oven to 500 degrees F. Cook the chicken and garlic: Rub the outside of the chicken with 1 tablespoon olive oil and season with salt. Use a fine-mesh strainer to sprinkle an even layer of the paprika and mustard over the whole chicken. Transfer to a shallow baking pan or rimmed baking sheet fitted with a roasting rack and roast for 15 minutes. Then lower the oven temperature to 375 degrees F and loosely cover the top of the chicken with a piece of foil. In a small bowl, toss the garlic with the remaining 2 tablespoons olive oil and season with salt. Arrange the garlic around the chicken. Roast until the chicken juices run clear or the internal temperature reaches 160 degrees F to 165 degrees F, 40 to 50 minutes. Remove the chicken from the oven and allow it to rest for 15 minutes before carving.
• While the chicken is roasting, cook the lemons: In a medium saucepan, combine the sugar, 2 teaspoons salt and the lemons with 3 cups water. Bring to a simmer over medium heat. Add the cinnamon sticks and fennel seeds. Simmer until the liquid becomes slightly syrupy, 10 to 12 minutes. Add the red wine vinegar and cook over medium heat until the lemons become tender when pierced with the tip of a knife, 30 to 35 minutes. Allow the lemons to sit in the hot liquid for 15 minutes, then remove them with a slotted spoon. On a flat surface, cut each lemon into 1/2-inch-thick rounds. Remove the seeds. Set the slices aside in some of the cooking liquid to keep them moist until ready to serve.
• Finish the dish: Arrange the chicken on a serving platter with the garlic around it. Put the baking pan on a burner and simmer any chicken cooking juices over medium heat. Remove from the heat and stir in the drained lemon slices. Return the heat to medium low, taste for seasoning and simmer for 2 to 3 minutes to allow the flavors to come together. Spoon the sauce and lemons around the chicken and roasted garlic.

CHILI-RUBBED CHICKEN WITH ROASTED GARLIC SAUCE

Steps:

• Preheat oven to 375°F.
• Combine 2 tbsp melted butted, 2 tbsp flour and 3 tsp chili powder in a small bowl; rub mixture on chicken, sprinkle with salt and pepper; place chicken in a small roasting pan; scatter garlic around chicken.
• Roast chicken for 30 minutes; take out of oven and transfer garlic to plate; return chicken to oven and roast another 10 to 20 minutes.
• Meanwhile, peel garlic and mash.
• Stir remaining 2 tbsp butter and 2 tbsp flour in heavy saucepan over medium heat for 1 minute; gradually whisk in broth and wine; add sage, mashed garlic and remaining 1 tsp of chili powder; bring gravy to boil, whisking occasionally, for about 8 minutes; continuing to stir, reduce heat and simmer for another 3 to 5 minutes; season to taste with salt and pepper.
• Transfer chicken to platter and serve with gravy.