Mexican-Style Chicken Pili Pili

Sizzling chicken skin infused with fiery chili heat and sharp lime acidity. The meat remains succulent and falls off the bone, deeply flavored by a quick, intense marinade.

• Prep time: 15 min
• Cook time: 25 min
• Difficulty: Easy
• Calories: 486
• Protein: 37 g
• Carbs: 5 g
• Fat: 31 g

Ingredients

• 800 g Chicken thigh ( in pieces (drumsticks or thighs) )
• 3 piece Hot chili pepper ( seeded and minced )
• 3 piece Garlic ( cloves, germ removed and minced )
• 2 piece Citrus aurantiifolia (Christm.) Swingle. ( juiced )
• 3 tbsp Extra virgin olive oil
• 1 pinch Gray sea salt
• 1 piece Habanero peppers ( seeded and finely chopped )

Instructions

1. Preparation of the aromatic base

   Finely chop the garlic, chilies, and habanero pepper. In a mortar, crush them with the grey sea salt until a rustic paste is formed. Pour in the olive oil and mix to combine.

2. Marinating and searing

   Lightly score the chicken skin. Massage the meat with the chili paste. In a very hot pan, place the pieces skin-side down. Let brown without touching until the skin is very crispy and releases easily.

3. Cooking and deglazing

   Turn the chicken over. Lower the heat and cover to finish cooking through. At the end of cooking, deglaze with the lime juice to loosen the pan juices and coat the meat with this reduction.

Chef's tips

• Don't move the chicken once it hits the pan; that's the secret to skin that doesn't stick and stays crispy.
• If you want less heat, make sure to remove all the white membranes inside the chilies.

Storage

Keeps for 3 days in the fridge in an airtight container. Reheat in a pan to maintain the skin's crispiness.