Crispy Chicken with Melon Garnish

Votes: 1

Time: 40 min.
Complexity: easily
Servings: 4

Nutritional value per serving:

Calories 508, total fat 34 G., saturated fats 8 G., proteins 30 G., carbohydrates 30 G., fiber 1 G., cholesterol 168 mg, sodium 159 mg, sugar 0 G.

This recipe uses whole gherkin chickens, roasted in the oven and served as halves. This dish takes on a more formal appearance, perfect for special occasions, allowing everyone to enjoy all parts of the chicken in one plate. The chickens are roasted in a roasting pan on a grill, allowing them to brown beautifully on all sides rather than simmer in their own juices. At the same time, they are coated with a spicy glaze of chili sauce and brown sugar for a delicious, glossy crust. Some of this same sauce is used as a dressing for a melon, cucumber, and shallot salad—a perfect side dish for a festive chicken.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

2 gherkins (about 0.7 kg each)
2-3 tsp Asian hot sauce (such as sambal oelek)
3 tablespoons freshly squeezed lime juice
3 tablespoons dark brown sugar
3 tablespoons extra-virgin olive oil
Half a small cantaloupe melon
1 shallot
1 cucumber

Ingredient Substitution Suggestions

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Recipes with similar ingredients: chicken, hot sauce, sambal olek, shallots, cantaloupe melon, cucumbers

Cooking the dish according to the recipe:

Preheat oven to 260°C. Season the chicken with salt and black pepper, place on a rack set in a roasting pan, and roast for 15 minutes.
Meanwhile, in a measuring cup, whisk together the chili sauce, lime juice, brown sugar, olive oil, and 2 teaspoons of salt until the sugar dissolves. Transfer half of the mixture to a salad bowl. Brush some of the remaining sauce over the chicken, then rotate the roasting pan and continue roasting until the chicken is golden brown and an instant-read thermometer inserted into the thickest part of the thigh registers 160°F (71°C), about 20 minutes more.

Meanwhile, peel and thinly slice the melon and shallot. Peel the cucumber, then halve it lengthwise, remove the seeds, and thinly slice. Toss the melon, shallot, and cucumber with the reserved dressing. Divide the salad among plates. Using kitchen shears, cut each chicken in half and place one half on each plate. Drizzle the chicken and salad with the pan juices.

Categories:

recipe / Summer dishes / Calorie content of prepared meals / Festive dishes / Main courses / Vegetables and mushrooms / Bird / Food Network - recipes / Asian cuisine