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Oct 28 2016

jalepeno ginger and garlic roasted chickenI promised you Jalapeño, Ginger, Garlic Roasted Chicken. I have to say that this is definitely my new favorite way to prepare chicken. I found it on Oprah’s food site, then altered it to make it my own. I hope that you will love it as much as I do! It's perfect for having a small dinner party with friends and family in Sayulita.

 

INGREDIENTS:

-A whole chicken cut into parts, or as I do, chicken thighs with bones and skin. I like to use thighs the best because of their fat content. The cooked meat is always so juicy. Six to nine are the perfect amount for the marinade. The carniceria behind Tacos El Ivan sells very nice chicken. 

 

For the MARINADE:

-6 whole jalapeños - cut into chunks. I like a bit of heat, so prefer to leave in the seeds and membranes. Oprah’s recipe calls for red fresno chiles, but since green jalapeños are found in almost every tienda in Sayulita, I decided to change the recipe to green jalapeños. She also says to remove the seeds and membranes, but again, I prefer to keep in both to give the marinade more flavor. 

-6 garlic cloves - cut into chunks

marinade ingredients for chicken-Fresh ginger - at least 1” in diameter and length chunk - peeled and cut into small chunks. If the ginger root is thin, use more. Ginger is found in several of the Sayulita tiendas. If you want to use organic ginger, you can buy it at the Sayulita Mercado del Pueblo on Fridays beginning in November. 

-2 T red wine vinegar

-2T fresh squeezed lemon juice

-1 & ¾ tsp salt

-2/3 cup olive oil

 

METHOD:

1. In a blender, combine chiles, garlic, ginger, lemon juice, vinegar, and salt. Puree on high until smooth.

2. With motor running, slowly drizzle in oil to emulsify sauce.

3. Cut 2 or 3 slashes through the skin of each piece of chicken, making sure not to cut through meat.

4. Transfer to a large ziploc bag, add half the sauce, and rub it over chicken. Refrigerate remaining hot sauce. Marinate chicken in refrigerator at least 2 hours, or up to 1 day.

5. When ready to cook, preheat oven to 425°F. Line a large rimmed baking sheet with foil. I prefer to use parchment paper because chicken will stick a bit to the foil. 

6. Place a wire rack on top of the parchment lined baking pan.

7. Spray rack with cooking spray

chicken ready for the oven8. Place chicken on rack and roast until cooked through - about 45 minutes.

9. Remove chicken from oven and brush with reserved sauce, if you wish

10. Serve warm or at room temperature, with remaining sauce on the side.

 

This is also very delicious eaten cold. My favorite way! Next column I will show you how to make one of the easiest and yummiest appies that everyone can't stop eating: Bacon Wrapped Date. Yum! Stay tuned!