Spicy chicken with lemon chilli vinaigrette

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How to make Spicy chicken with lemon chilli vinaigrette

  • Yield : 8
  • Prep Time : 0:10
  • Cook Time : 0:30
  • Total Time : 0:40

Ingredients

  • 15g (1/4 cup) Zest Foods Baharat Rub
  • 60ml (1/4 cup) olive oil
  • 8 (about 220g each) chicken marylands, excess fat trimmed
  • Olive oil, to grease
  • Lemon wedges, to serve

Lemon-chilli vinaigrette

  • 1 lemon
  • 80ml (1/3 cup) fresh lemon juice
  • 1 long fresh red chilli, halved, deseeded, finely chopped
  • 2 teaspoons caster sugar
  • 125ml (1/2 cup) olive oil
  • 2 tablespoons chopped fresh continental parsley

Method

  • Step 1 Combine the baharat rub and oil in a small bowl. Place the chicken in a large shallow glass or ceramic dish. Pour over the oil mixture and use your hands to rub evenly over the chicken. Cover with plastic wrap and place in the fridge for 1 hour or overnight to marinate.
  • Step 2 Meanwhile, to make the lemon-chilli vinaigrette, use a zester to remove the rind from the lemon. (Alternatively, use a vegetable peeler to peel rind from lemon. Use a sharp knife to remove the white pith from the rind. Cut the rind into very thin strips.) Whisk together the lemon rind, lemon juice, chilli, sugar and oil in a small jug. Season with salt and pepper. Stir in the parsley.
  • Step 3 Brush a barbecue flat plate with oil to grease. Preheat on medium-high. Season the chicken with salt and pepper. Cook on barbecue for 5 minutes each side or until browned. Reduce heat to low. Close the barbecue and cook, turning occasionally, for a further 15-20 minutes or until the juices run clear when the thickest part of the thigh is pierced with a skewer.
  • Step 4 Arrange the chicken on a serving platter. Drizzle over the lemon-chilli vinaigrette. Serve with lemon wedges.

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