Chili-cured chicken legs

Do you like bacon? Do you like pepperoni? Do you like chicken (duh). Then make these chicken legs. I use free-range bird from my butcher, but it’s not a prerequisite. Use a smokey, earthy chili paste or harissa to give the chicken meat that deep bacony spicy vibe – without the nitrates!

IngredientsĀ 

4 chicken legs
1.5 tbsp salt
.5 tbsp pepper
1 tspĀ sugar (optional)
3/4 cup BoyEatsWorld chili paste, BoyEatsWorld harissa or high-quality Harissa
2 tbsp of butter

Marinate/cure

Salt and pepper the chicken legs and add to Ziploc bag
Add the chili paste or Harissa and optional sugar to the bag
Smush and toss the chicken legs so they have an even coat of the chili mixture
Let the chicken legs marinate up to 2-3 days in the fridge

Roast @ 425 degrees F

Use tinfoil to cover a jelly roll/sheet pan, then add a rack,
Place the chicken legs across the rack with a little of the sauce on each one (sometimes I sprinkle with a little BoyEatsWorld dry seasoning before roasting)
Roast at 425 for about 20-25 min, then baste with butter
Add the legs back to the oven for another 20 minutes

Service
Remove from heat, allow 10 minutes to rest before serving hot.
The chicken tastes great cold, either right of the bone or pulled for a sandwich or salad.

 

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