Bicycle Chicken

Main Dishes | Author's cuisine

⏳ Time

1 hour + 10 hours

🥕 Ingredients

🍽️ Servings

Description

Recipe by John Smith, chef at the Wine Bar Bistro.

Ingredients

Poultry - 21.2 oz
Orange Bell Peppers - 14.8 oz
Baking Tomatoes - 9.9 oz
Mild Chili Spice - 2.1 oz
Thai Bird's Eye Chili - 1.1 oz
Lime - 2 pieces
Cilantro - 0.7 oz
Basil - 0.7 oz
Ocean salt - 0.2 oz
Smoked salt - 0.1 oz
Black Cumin (Cumin) - 0.1 oz
Grated Ginger Root - 0.7 oz
Salt - 0.4 oz

Step by Step guide

Step 1

Roast the sweet peppers unpeeled in a preheated oven at 356°F for 15 minutes. Then, cover the peppers with aluminum foil or place them in a plastic bag and let them cool completely.

Step 2

Prepare the chicken: open the carcass by making a cut along the center of the breast. Run the knife along the breast and ribs to separate the meat from the bone. Then remove the backbone and cut the chicken into two halves.

Step 3

Grate the ginger coarsely and mix it with sea salt. Rub the mixture thoroughly into the meat side of the chicken halves, cover the chicken with plastic wrap, and let it marinate for 1 hour.

Step 4

Peel the roasted peppers, removing the skin and seeds (if you don't have time to wait for them to cool, you can place them in ice water for a couple of minutes; this also works and makes the skin easier to remove). Place the flesh of the peppers in a blender.

Step 5

Remove the stems from chili peppers of all sizes. Remove the seeds if desired—if you enjoy fiery snacks, you can leave them in. Chop the hot peppers as you like.

Step 6

Add all the pepper and peeled tomatoes to the blender. Blend everything until smooth.

Step 7

Add lime juice and zest, cumin, paprika, and salt to the sauce. Finally, add the herbs (only the leaves) and blend the sauce again for a smooth consistency. Tear the leaves from the herbs and add them to the blender as well.

Step 8

Remove the chicken and take off the ginger. Place the chicken in the sauce, thoroughly coat the entire body with the sauce (be sure to wear gloves, as the sauce is incredibly spicy!) and put it in the refrigerator to marinate for another 8–12 hours.

Step 9

Once the chicken has marinated, thoroughly scrape off any excess marinade. Heat a large skillet with vegetable and butter, place the chicken skin-side down, and sear for 3 minutes. Then, flip it over and cook for another 3 minutes on the other side. Throughout the cooking process, baste the chicken with the oil from the skillet to achieve a more golden crust.