Crisp Chicken With Garlic |
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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 4 |
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From Food and Wine magazine. Never made it but it was tucked into my files. Hope to make it soon. You make a rub and broil the chicken. There is a tomato and scallion salad along with it. Goes well with Jasmine rice. Ingredients:
6 garlic cloves |
1 1/2 tablespoons black peppercorns, crushed |
2 teaspoons kosher salt, plus more |
salt, for seasoning |
1 cup fresh cilantro leaf, plus |
1 tablespoon fresh cilantro, chopped leaves for garnish |
2 tablespoons fresh lime juice |
1 teaspoon crushed red pepper flakes |
1 tablespoon extra virgin olive oil, plus extra |
extra virgin olive oil, for drizzling |
4 boneless chicken breast halves, skin on, about 2 . 5 lbs |
2 tomatoes, large, cut into wedges |
1 scallion, white and green part, chopped |
1 pinch sugar |
lime wedge, for garnish |
Directions:
1. Preheat Broiler.
2. In a mini food processor, pulse the garlic with the cracked pepper and 2 teaspoons of salt until the garlic is minced.
3. Add 1 cup of cilantro, lime juice, crushed red pepper and 1 tablespoons of the olive oil and pulse until a chunky paste forms.
4. Rub the paste under the skin and all over the chicken breasts.
5. Transfer the chicken to a baking sheet and let stand at room temperature for 10 minutes.
6. Meanwhile, in a medium bowl, toss the tomatoes with the scallion and season with a pinch each of sugar and salt.
7. Drizzle with olive oil and toss well.
8. Season the chicken with salt.
9. Set a rack in the oven 5 inches from the heat source.
10. Broil the chicken, skin side down, for 6 minutes, then turn and broil 6 minutes longer, until the skin is crisp and the chicken is cooked through.
11. Transfer the chicken to plates, garnish with the remaining 1 tablespoons of cilantro and the lime wedges and serve with the tomatoes.
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