Wednesday, September 21, 2011
Sweet and spicy chicken
What's not to like about good old chicken? I have to say, I don't really care for the breast meat, but drummettes and thighs...any time!
They're best if marinated for quite some time, but this recipe works even if you don't have that much time. It's all in the spice mix!
Spicemix for 1 pound (450 gr) of chicken (drummettes, thighs, wings etc,):
2 tbsp olive oil
4 ground allspice berries (or 1/4 tsp allspice powder)
1 tsp coriander powder
1 tsp sweet paprika powder
1/2 tsp garlic powder
1/2 tsp onion powder
1/4 tsp cayenne (or more if you like it really hot)
1 tsp salt
Your favorite sweetener. I used 1 generous tsp of xylitol (equal to 1 tsp sugar)
Preheat oven to 430F (220C). Mix all the ingredients thoroughly. Rub the mix into the chicken. Now, if you have some time, leave it (preferably overnight) to marinate. If you're short on time, well, then don't :-)
Put in the hot oven for 15 minutes, then turn and put back for 15 more minutes. If you have a meat thermometer, the core temperature (near the bone), should be at least 170F (75C). If you don't have a meat thermometer, you have to guess. But really, you should go and get one, because it's a sure way of knowing if you're meat is thoroughly cooked, or, if you want it to be, rare or medium rare. Since I own this device, I never under or overcook my meat anymore (I consider it a big waste to overcook a perfect grass fed steak).
The last step, is to put the chicken under a broiler for about 5 minutes, to crisp up. You have to keep an eye on it, you want it crisp, not cremated. Now get your favorite sauce and enjoy your chicken.