This is a great zingy recipe and very easy and healthy. Surprisingly it is not as hot as you would think and served with a salad or rice it is a delicious summery dish. It is tasty but next time I will add fresh chili for a little bit of heat. The recipe makes about six chicken breasts so you could make the dish for the evening meal, and then have leftovers for a picnic.
1 red onion
5 cloves garlic
4 t/s lemon rind (2 lemons, reserving the lemon juice)
1 ½ Tbs chili flakes
2 t/s smoked paprika
3 Tbs oil
3 Tbs red wine vinegar
1.2 kg chicken breast with the skin
1/3 cup chopped parsley
lemon wedges to serve
Place the marinade ingredients in a food processor and process to a smooth paste, add more oil and vinegar in equal portions in necessary.
Place chicken in a baking tray and cover completely with the marinade. Cover and refrigerate overnight.
Preheat the oven to 200 degrees and cook the chicken skin side up for 20 mins uncovered to colour the skin. Cover the tray with al foil and cook for a further 10-15mins until cooked through.
Remove the chicken from the oven, and place on a serving platter.
Sprinkle the chicken with parsley. Pour the reserve lemon juice in the cooking pan and deglaze. Pour the sauce from the cooking pan over the chicken and serve with lemon wedges.