Happy New Year! I hope you had a wonderful holiday season and were able to spend time with people you love and doing things that you enjoy. I got to go to a northwoods cabin with my family, where we sat by the fire reading, went ice skating, ate yummy food and just enjoyed being together. I slept in, went to bed early, and didn’t focus on chores or being productive. It was fantastic.
I focused more on holiday baking the last several weeks than I did on cooking anything unique. When I’m busy and hectic, usually the first thing to go is my creativity in cooking. I’ll revert back to things that don’t take much thought of effort.
Last night, after feeling sufficiently rested, I got back to cooking recipes from Gwyneth’s cookbook. I had dogeared a BBQ chicken recipe that looked good, so that’s where I started. The result was pretty great — the marinade was easy enough.
I prepared the marinade in the morning and after smothering the chicken in it, stuck it in the fridge for about 6 hours.
That evening, instead of grilling the chicken in 20 degree weather, I opted to bake it and then put it under the broiler at the end for several minutes to get the skin browned and crispy. The family liked it, although we all agreed it could use a bit more salt. Next time I will sprinkle flaky sea salt on top before baking (or finishing salt at the end).
I served the chicken with sautéed mushrooms and roasted Brussels sprouts.
I feel comfortable recommending adding this dish to your rotation! It’s easy, flavorful, and a bit different than the usual baked chicken.
1/4 cup olive oil
4 garlic cloves, minced
Large pinch of coarse sea salt
1 t freshly ground pepper
2 t hot pimentón (I used regular smoked paprika)
One 3-4 lb chicken, cut up (don’t remove skin, it’s the best part!)
Mix everything except the chicken in a bowl. Pour the paste all over the chicken pieces and massage it in, making sure to get it under the skin as well. Let the chicken sit in the marinade for an hour or two, or up to overnight. Bake at 375 for about 25-30 minutes until juices run clear. Or, if it’s warm where you are, grill over low heat for 20 minutes on one side or until it’s firm to the touch and browned.
4 thoughts on “BBQ Chicken, Spanish Style”
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