Nothing comes fresh as chicken marinated in a bright,flavourful,tangy, lemon&herb marinade.It’s then grilled or pan seared bringing out all the fresh herby goodness on your bird.
This is a healthy way to grill your chicken as it calls for no additional sugars and contains no preservatives found in most barbecue sauces.
This chicken is best grilled over an open fire for maximum flavour,however this recipe calls for pan searing the chicken over high heat then finishing it off in the oven ensuring for a moist,flavour rich bird with that crispy skin to die for.
INGREDIENTS
1/4 red onion
1/4 cup lemon juice
2 garlic cloves
1/2 tablespoon paprika
2 red chilli peppers
1 tablespoon lemon zest
2 tablespoon chopped fresh parsley
2 tablespoons chopped freah cilantro
2 tablespoons chopped fresh oregano
1 tablespoon chopped fresh thyme
1 tablespoon chopped fresh rosemary
1 tablespoon red wine vinegar
1teaspoon sugar
Salt&black pepper to taste
DIRECTIONS
Puree all the ingredients in a blender till smooth and consistent.
I had made a large batch of this marinade beforehand and stored it in my refrigerator as this marinade will last for 2 to 3 weeks in the refrigerator.
HOME MADE LEMON&HERB MARINADE
Go ahead and spatchcock your chicken.
This is done by using a sharp knife and removing the backbone of the chicken
Butterfly this chicken by spreading it out
Take your marinade and generously apply on your chicken.
Be sure to work in between the skin also for maximum penetration of flavor
Place this inside a ziplock bag,pour in the remaining marinade,expell out as much air as possible and place it in the refrigerator.
Let this marinate for 4 hours or overnight.
When ready to cook up your bird,take it out of the refrigerator and let it sit for 30 minutes at room temperature.
Heat up your griddle pan or any other heavy based pan to medium high.You can also use your nonstick pan for this.
Place your chicken skin side down on your pan
Sear the skin side for 6 minutes then flip over your bird.
This seals in all the juices and flavours in the chicken ensuring for a flavourful moist bird
Sear the other side for 6 more minutes then set it into a preheated oven at 180℃ for 20 minutes
When ready,take it out of the oven and let it rest for 10 minutes before carving
ENJOY
