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Spicy chicken with lemon-chilli vinaigrette
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Prep Time:
10 minutes
Cook Time:
30 minutes
Total Time:
40 minutes
Spicy Middle Eastern chicken dish.
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
  • 1 lemon
  • 80ml (1/3 cup) fresh lemon juice
  • 1 long fresh red chilli, halved, deseeded, finely chopped
  • 10.00 gm caster sugar
  • 125ml (1/2 cup) olive oil
  • 40.00 ml chopped fresh continental parsley
Instructions:
  • Mix the baharat rub and oil in a small bowl. Put the chicken in a large shallow glass or ceramic dish. Pour the oil mixture over the chicken and massage it in with your hands. Cover with plastic wrap and refrigerate for at least 1 hour, or preferably overnight to marinate.
  • For the lemon-chilli vinaigrette, zest the lemon to extract the rind. If you don't have a zester, peel the lemon using a vegetable peeler. Remove the white pith from the rind and thinly slice it. Combine the lemon rind, lemon juice, chopped chilli, sugar, and oil in a small jug. Season with salt and pepper, then mix in the parsley.
  • Grease the barbecue flat plate with oil and preheat on medium-high. Season the chicken with salt and pepper. Cook on the barbecue for 5 minutes on each side until browned. Lower the heat to low, cover the barbecue, and continue cooking for 15-20 minutes until the chicken juices run clear when pierced at the thickest part of the thigh.
  • Place the chicken on a stylish platter, generously drizzle with the zesty lemon-chilli vinaigrette, and garnish with lemon wedges before enjoying.

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