Spicy Citrus Chicken
Main Course
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Cook Time
5 h 5 min
Servings
4
Difficulty
Medium
Prep Time
30 Min
Description
This spicy citrus chicken is a flavorful and vibrant dish perfect for summer barbecues or a casual weeknight dinner. The marinade, bursting with chilies, garlic, and lemon, infuses the chicken with a delicious heat and zesty aroma. I've been making this recipe for years, and it's always a crowd-pleaser. The chicken is incredibly tender and juicy, with a crispy, caramelized crust. It requires some marinating time, so plan ahead. Serve it with your favorite sides like roasted potatoes, coleslaw, and corn on the cob for a complete and satisfying meal.
Ingredients (10 ingredients)
-
1 piece chicken
-
2 piece dried hot chillies
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100 ml red wine vinegar
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6 piece red chillies
-
6 clove garlic cloves
-
2 tsp smoked paprika
-
1 tsp dried oregano
-
1 tsp dried thyme
-
1 tsp golden caster sugar
-
2 piece lemons
Preparation (7 steps)
Prepare the dried chilies
Place the dried hot chilies and red wine vinegar into the mixing bowl and cook for 5 Min./100°C/Stufe 1.
Soak the chilies
Remove the mixing bowl from the Thermomix and let the chilies soak in the vinegar until cold.
Make the marinade
Add the red chilies, garlic cloves, soaked dried chilies and vinegar to the mixing bowl and blend for 10 Sec./Stufe 8. Use the spatula to scrape down the sides of the mixing bowl.
Add spices and lemon juice
Add the smoked paprika, dried oregano, dried thyme, golden caster sugar, a pinch of salt, and the juice of 2 lemons to the mixing bowl. Blend for 10 Sec./Stufe 6 until a paste forms. Set aside.
Marinate the chicken
Place the chicken in a shallow dish and use a small knife to score all over with cuts 1cm deep. Make sure you do the legs and the underside. Tip the marinade over the chicken and massage into the cuts. Cover and chill for at least 4 hrs, but overnight would be better.
Roast the chicken
Preheat oven to 180C/160C fan/gas 4. Roast the chicken for 1 hr, then turn the heat up to 220C/200C fan/gas 7 and cook for a further 30-35 mins until a crust has formed on the outside of the chicken.
Rest and serve
Remove from the oven and leave to rest for 30 mins. Serve with homemade wedges or jacket potatoes, coleslaw, some buttered corn cobs and chilli & mint peas.
Finished cooking? Great! 🎉
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Created by
Olivia Thomas
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