Citrus Chili Chicken
I wanted to cook some chicken drumsticks but wanted to do so a tad differently from how I normally bake/cook chicken. Initially, I wanted to bake it by slicing a bunch of onions and scotch bonnet peppers over the chicken and baking it in a foil pan, but I changed my mind at the last minute and winged it.
I had a bag full of dried chili peppers a friend gave me, so I worked the rest of the seasonings around that. Based on the main ingredients, I hemmed and hawed on a title and ultimately decided to call it ‘Citrus Chili Chicken!’
To make citrus chili chicken, here’s what you’ll need:
7 chicken drumsticks (you see 6, I already ate 1 for good measure ;~)
Handful dried chili peppers
2 scotch bonnet peppers (habaneros work too)
6 garlic cloves
1/2 s red onion
2 knorr cubes
1 tbsp Goya Adobo seasoning
1/2 cup canola oil (vegetable oil works too)
1/2 tsp Turbinado raw sugar (brown or white sugar works too)
1. Rinse chicken, set aside.
2. Soak dried chili peppers in a bowl of water to re-hydrate a bit. Squeeze lemons and limes
3. Remove seeds, add juice and roughage to blender. Chop up onions, remove dried chili from water. Add to blender with rest of ingredients (along with 1/2 cup water if needed).
4. Blend till relatively smooth (chunky works as well, up to you).
5. Put raw chicken in a bowl. Using a knife, poke holes in chicken for marinade to penetrate. Add blended marinade to bowl with chicken.
6. Let marinate in fridge covered for 30 minutes up to an hour (or more!).
7. At 25 minute mark, preheat oven to 350 degrees. Layer a baking pan with foil. Spray foil with cooking oil spray. Remove chicken from fridge. Add individual pieces to baking pan (discard any excess marinade).
8. Let bake for 1 hour at 350 degrees.
Overall, it was a tasty dish and I succeeded in getting it to taste different from my usual baked chicken. I’ll be honest, while adding the ingredients before blending, I was a tad doubtful that it would turn out good, but alas there was no need to worry!
Despite all the dried chili peppers and scotch bonnet peppers, it still wasn’t as hot as I would’ve liked, so if you want yours hotter, I’d recommend upping the amount of scotch bonnet peppers used. It reminds me of the Jerk Chicken recipe I tried a while back and now that I look at that recipe, they are similar in a way, but I promise you I wasn’t even thinking of that recipe when I made this!
Either recipe works great with chicken though, so you have your pick! The ingredients were not too overpowering either, somehow everything balanced itself out. Serve alone or as an accompaniment to a main dish.