Oven-Baked Chicken with Serrano Peppers
Votes: 1
Time: 1 hour 55 minutes
Complexity: easily
Servings: 6
Complexity: easily
Servings: 6
Appetizing chicken with a crispy, spicy skin is a sought-after dish for any table, whether it's a holiday or a family dinner. Infuse it with extraordinary flavor by marinating it overnight in a mixture of beer and sherry vinegar. The next day, rub the marinated chicken pieces all over and under the skin with a spicy paste made with fiery serrano peppers, garlic, oregano, cumin, and paprika and bake in the oven. Roast on a rack placed over a baking sheet to ensure even heat circulation, creating a crispy skin on all sides, revealing juicy, tender meat underneath.
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.
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:
Chicken
- 2 chicken carcasses weighing 1.8 - 2.2 kg, washed, dried and cut into 4 pieces
- 1 bottle (0.33 l) of beer, preferably amber ale
- 0.5 cup sherry or apple cider vinegar
- Olive oil for greasing
Spice mix
- 5 cloves of garlic
- 2 tablespoons chopped fresh oregano
- 2 tbsp. l. olive oil
- 1 serrano pepper, seeded
- 1 teaspoon cumin seeds
- 0.5 tsp paprika
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Cooking the dish according to the recipe:
- Marinate the chickenPlace the chicken in a large zip-lock bag with the beer and vinegar. Seal and refrigerate for at least 6 hours or overnight.
- Prepare a spice mixIn a mini processor, pulse the garlic, oregano, olive oil, serrano chili, cumin seeds, paprika, 2 teaspoons salt, and 1 teaspoon black pepper until smooth. If you don't have a mini processor, finely chop the garlic, oregano, and chili, then whisk in the spices and olive oil.
- Remove the chicken from the marinade and pat dry with paper towels. Rub the paste all over the chicken and under the skin, place the chicken pieces on a wire rack set on a rimmed baking sheet, and let them sit at room temperature for 30 minutes.
- Preheat oven to 175°C.
- Lightly brush the chicken with olive oil and roast until golden brown, 30 minutes. Increase the oven temperature to 425°F (220°C) and continue roasting until the chicken is golden brown and crispy and a thermometer inserted into the thickest part of the breast registers 165°F (74°C), about 25 minutes more.
- Remove the chicken from the oven, baste the skin with the liquid from the pan, and let rest for 10 minutes. Transfer to a serving dish and season with salt.
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