Grilled chicken with spicy-sweet chile oil from Food & Wine Magazine, September 2014: The Travel Issue (page 147) by Paul Kahan

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Notes about this recipe

  • twoyolks on September 09, 2014

    I salted the chicken over night in a gallon zip lock, then added the chile oil the next morning. I grilled it that night. The chicken became a beautiful golden, brown. The sugar in the oil gave just a hint of sweetness to the outside of the chicken. The chicken itself did not become particularly spicy but was still very flavorful.

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