Lemon Garlic Chili Chicken

This summer, I added a new addition to my garden, Hot Portugal Peppers! I had never seen them before and was so excited to try it. Hot Portugal chile peppers are considered one of the easiest chili peppers to grow, as they ripen quickly. These peppers are moderate to hot and have a SHU of 5,000-30,000. 

The SHU, which is the Scoville Heat Unit, measures the heat or spiciness in foods. This pepper is similar in heat to a serrano and jalapeno peppers, which can easily be substituted in this recipe. 

What I really love about this chicken is how similar the taste is to the BBQ chicken I eat in Portugal. Classic Portuguese BBQ chicken is lightly marinated at the end with flavored oil, like Piri or lemon, this marinade has both.

 Also, the marinade has garlic and paprika, a common flavor base for many Portuguese dishes. The two differences are white wine is used more often in the place of the lemon juice, and they use regular peppers as opposed to chili peppers. 

Notes:

• Remove the seeds from the peppers for less heat.

• Always remember to avoid touching your face and wash your hands after handling chili peppers.

• Substitute the Hot Portugal Peppers with Jalapeño, Cayenne or Serrano peppers.

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Ingredients 

• 6 - 8  bone-in, skin-on chicken thighs 

• 1-2 lemons cut into wedges, plus the juice and zest of a ½ lemon

• 3 cloves of garlic, roughly chopped

• 1 hot portugal pepper, (cayenne, serano, or jalapeno pepper), thinly sliced, reserve half ( remove the seeds for less heat)

• 2 tablespoons of paprika 

• Olive oil

• Salt and pepper

• ½ cup of parsley, roughly chopped

Recipe

1. Using a mortar and pestle, add the garlic and sprinkle with salt, mash the garlic until it becomes a paste. Add the paprika and half of sliced chili pepper, and mash again. Add the lemon juice and a few tablespoons of olive oil at a time until it creates a loose paste and all the ingredients are combined. Season to taste.

    *if you do not have a mortar or pestle, use a blender, add all the ingredients except the olive oil and blend. Pour in the oil a few tablespoons at a time, until you reach the desired texture. Season to taste.

2. In a baking sheet, place the chicken and season with salt and pepper on both sides. Add half the marinade onto the chicken, and with clean hands, rub the marinade into the chicken. Arrange half the lemon wedges around the chicken.

3. Arrange your oven rack to the middle and turn your broiler on to high. Place your chicken in the middle rack, and allow it to cook. Keep the door slightly opened and keep an eye on your chicken. 

4. Once your chicken is getting golden brown, flip the chicken and cook on the other side. 

5. 10 minutes before it's done, carefully take the tray out, turn the chicken skin side up, and allow it to brown for a couple more minutes. Once done, remove from the oven and brush the remaining marinade on the chicken. Plate the chicken and garnish with parsley, lemon zest, the remaining chili pepper slices and lemon wedges, if desired. 

Enjoy !

Grapefruit Margaritas

If you know me, you know that I love a good margarita, in every way, shape and form, from fruity to bitter, on the rocks and frozen, I love them all. So it's no surprise that this is the first cocktail that I made for my blog.

What is in a Grapefruit Margarita?

• Grapefruit juice

• Lime

• Tequila 

• Agave 

• Jalapeno *optional

This recipe is sour and sweet and pair perfectly with any of these recipes :

Fish Tacos

Huevos Rancheros

Chipotle Orange Chicken Tacos

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Ingredients 

Margarita

• 1 oz. ( 2 tablespoons) freshly squeezed lime juice 

• 1-2 teaspoon agave nectar 

• 2 ounces (4 tablespoons) fresh grapefruit juice

• 1 ½ ounces (3 tablespoons) blanco/silver or reposado tequila

• *optional 1-2 slices jalapeño 

Chili Salt Rim

• 1 tablespoon chili powder

• 1 tablespoon salt

• 2 teaspoons granulated sugar

• slices lime + grapefruit for serving

Recipe

1. First, prepare your glasses. Mix the salt, sugar and chili on a plate. Run a lime wedge around the outer top edge of your glasses, then roll the edges in the salt mixture.

2. Combine all the ingredients in a cocktail shaker and fill with ice. Shake until combined and the cocktail shaker is cold to touch. *If using jalapeno, the longer you shake the spicier it will become.

3. Strain the mixture into your prepared glasses. Garnish the drinks with a small wedge of grapefruit or lime. 

Salsa

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Ingredients 

• 3-4 ripe roma tomatoes

• 1 can whole or crushed tomatoes

• 1 jalapeno, (stem + seeds removed, for less heat)

• 1 onion, quartered 

• 5 cloves of garlic

• 1 bunch of cilantro leaves, roughly chopped

• Juice of ½ lime

• Salt

Recipe

1. In a heavy bottom large skillet, place the roma tomatoes, jalapeno, onion, and garlic cloves. Allow the ingredients to cook on high-heat without turning until vegetables are charred.on one side then, turn and repeat on the other side, until the ingredients are completely charred.

2. Once they are well charred, place the ingredients on a plate and allow them to cool completely

3. Once cooled, add the charred ingredients to a food processor. Add the can of tomatoes, cilantro leaves, lime juice and salt. Puree until just combined. Do not over blend. Season to taste.

4. Store for up to 1 week refrigerated in an airtight container.

Huevos Rancheros

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Ingredients 

• 4 corn tortillas

• 2 eggs, fried

• 1 (15 oz.) can of beans of your choice

• 1 1/2  cup of Salsa

• ½ avocado, sliced

• Salt and pepper

• ¼ cup of cilantro leaves, garnish

• Hot sauce * optional 

• Cotija cheese, for garnish *optional 

Restaurant Style Salsa

• 3-4 ripe roma tomatoes

• 1 can whole or crushed tomatoes

• 1 jalapeno, (stem + seeds removed, for less heat)

• 1 onion, quartered 

• 5 cloves of garlic

• 1 bunch of cilantro leaves, roughly chopped

• Juice of ½ lime

• Salt

Recipe

Restaurant Style Salsa

1. In a heavy bottom large skillet, place the tomatoes, jalapeno, onion, and garlic cloves. Allow the ingredients to cook on high heat without turning,  until vegetables are charred. Turn and repeat on the other side, until the ingredients are completely charred.

2. Once charred, place the ingredients on a plate and allow them to cool completely

3. Add the charred ingredients to a food processor. Add the can of tomatoes, cilantro leaves, lime juice and salt. Puree until just combined. Do not over blend. Season to taste.

Assemble

1. In a medium sized saucepan add beans, salsa and salt. Stir mixture and bring to a simmer. Cook until most of the liquid has absorbed.

2. Char the tortillas over an open flame on the burner or in a dry skillet over medium-high heat. Keep warm.  If you're charing over an open flame,  use low heat and keep an eye on it as  they will charr quickly. 

3. Fry the two eggs, and set aside. 

4. To assemble, add 2 tortillas to each plate, divide the bean mixture and the fried eggs and avocado. Garnish with additional salsa, cilantro, cotija cheese and hot sauce if desired.