Imported from Instagram

Chilli Peppery Infused Grilled Chicken

Name: Chilli Peppery Infused Grilled Chicken
Prep time: 30 min
Cook time: 90 min
Total time: 120 min
Yield: 4 servings
Cuisine: South Asian
Ingredients: whole chicken (Immersed whole in the seasoned brine); herbs (For the seasoned brine); chillies (For the seasoned brine); spices (For the seasoned brine); buttermilk (Used as the marinade); onions (For the chilli-peppery infusion sauce); bird's eye chillies (For the chilli-peppery infusion sauce); Kashmiri chillies (The description also refers to native bullet chillies and Kandhari chillies; the transcript specifically says Kashmiri chillies); peppers (For the chilli-peppery infusion sauce); brown sugar (For the chilli-peppery infusion sauce); house-made broth (For the chilli-peppery infusion sauce); mayonnaise (Blended into the baked sauce mixture); butter (Used on the hot plate before cutting the chicken); chilli-peppery infusion sauce (Prepared sauce used to glaze the chicken)

Recipe by TOVO @tovorestaurants · Instagram

Imported by Ryan Gee on SeeMeCook

A whole chicken is brined, marinated in buttermilk, slow-cooked with steam and dry heat, then glazed with a spicy chilli-pepper sauce and finished in a hot oven for a lightly charred exterior. The technique is intended to keep the chicken juicy from the inside while delivering smoky, peppery heat.

4 servings120 minSouth Asian

Cook this recipe, hands-free

Open it in SeeMeCook for step-by-step Cook Mode, built-in timers, and your whole recipe library — free to start.

Cook this in the app

Download on theApp Store Get it onGoogle Play

Ingredients

whole chicken (Immersed whole in the seasoned brine)
herbs (For the seasoned brine)
chillies (For the seasoned brine)
spices (For the seasoned brine)
buttermilk (Used as the marinade)
onions (For the chilli-peppery infusion sauce)
bird's eye chillies (For the chilli-peppery infusion sauce)
Kashmiri chillies (The description also refers to native bullet chillies and Kandhari chillies; the transcript specifically says Kashmiri chillies)
peppers (For the chilli-peppery infusion sauce)
brown sugar (For the chilli-peppery infusion sauce)
house-made broth (For the chilli-peppery infusion sauce)
mayonnaise (Blended into the baked sauce mixture)
butter (Used on the hot plate before cutting the chicken)
chilli-peppery infusion sauce (Prepared sauce used to glaze the chicken)

Steps

1
Immerse the whole chicken in a seasoned brine containing herbs, chillies, and spices. The brining step is used to help loosen the protein structure so moisture and flavour can move deeper into the meat.
2
Transfer the brined chicken into a buttermilk marinade.
3
Prepare the chilli-peppery infusion sauce by combining onions, bird's eye chillies, Kashmiri chillies, peppers, brown sugar, and house-made broth.
4
Bake the sauce mixture.
5
Blend the baked sauce mixture with the mayonnaise until combined.
6
Slow-cook the marinated chicken using a combination of steam and dry heat, allowing it to cook gently while retaining moisture. The source does not specify the cooking temperature or duration.
7
Transfer the cooked chicken onto a hot plate with butter and cut it into halves. Allow the natural juices to flow as the chicken is cut.
8
Generously glaze the halved chicken with the chilli-peppery infusion sauce.
9
Finish the glazed chicken in a 247-degree oven until the exterior is lightly charred. The source does not specify whether the temperature is Fahrenheit or Celsius.
10
Serve the chicken once it has developed a juicy interior and a smoky, lightly charred exterior.

Notes

The source provides no ingredient quantities, brining or marinating durations, slow-cooking duration, or confirmed temperature unit for the final 247-degree oven. The description additionally names native bullet chillies and Kandhari chillies, while the transcript names Kashmiri chillies; the exact chilli blend is therefore uncertain.