Roasted Spicy Garlic Chicken Recipe

Café on the Corner

“For me, the fragrance and flavors in this dish evoke wonderful memories of family and friends gathering. The aroma of allspice, ginger, garlic, cloves, juniper, and nutmeg is exhilarating when you’re cooking with them. And when you’re eating this dish, every bite is packed with distinct flavor.” – Ruth Oehmig, Owner

Ingredients

For the chicken:

• ¾ cup brown sugar
• ½ cup high-quality dark rum
• 2 large lemons, juiced 
• 1 Tbsp. crushed peppercorns
• 1 Tbsp. crushed allspice
• 1 tsp. crushed red pepper
• 1 Tbsp. whole juniper berries
• 1½ Tbsp. crushed cloves
• ½ tsp. nutmeg, grated
• 1 tsp. ground ginger
• 1 Tbsp. dried thyme
• ¾ cup olive oil
• Salt and pepper, to taste
• 6 chicken wings
• 6 chicken thighs
• 6 cloves of garlic, cut in half

For the Mango Salsa:

• 1 Tbsp. jalapeños, chopped
• 2 mangos, diced
• 1 lime, juiced
• 1 cup yellow onions, diced
• 1 cup tomatoes, diced
• Salt and pepper, to taste
• ⅛ cup cilantro, chopped

For the Coconut Cilantro Rice:

• ½ cup long-grain rice
• 1 cup coconut milk
• Salt, to taste
• 2 tsp. cilantro, chopped

Directions

For the chicken:

In a bowl, mix the brown sugar, rum, lemon juice, spices, and olive oil. Salt and pepper the chicken and add to a Ziploc bag with the marinade and halved garlic cloves. Place in fridge overnight. Remove, and sear thighs and legs in a pan until you have a brown crust. Place seared chicken parts in an oiled, oven-safe pan. Set oven to 375°. Cook for 20 minutes or until the temperature of the chicken reaches 165°. Serve with coconut cilantro rice and mango salsa.

For the mango salsa:

Combine all ingredients and serve with chicken and rice.

For the coconut cilantro rice:

Cook rice in the coconut milk until soft. (Use directions on package.) Add salt to taste and stir in chopped cilantro. Serve with chicken and mango salsa.