20-minute recipe

 

Yield: 4 Portions (2 Thighs per portion)

 

INGREDIENTS

 

• 8 Boneless Skin on Chicken Thighs

• 1 bunch Green Onions

• 2 oz (a splash) Vegetable Oil

 

Chicken Marinade:

 

• 4 Tablespoons “La Roja” Hot Sauce

• 2 Teaspoons fresh minced garlic

• 1 Teaspoon ground cumin

• ½ Teaspoon salt

• 1/8 Teaspoon Black ground pepper

 

Honey Sauce:

• 1/3 Cup Honey

• 2 Tablespoons Apple cider vinegar

 

METHOD

 

• Mix all the chicken marinade ingredients, Rub the chicken with the marinade mix, make sure is all coated.

• Marinate chicken the day before, it will taste better!!

 

• Mix honey sauce ingredients well, reserve for later use.

 

• Pre heat Oven to 375F

 

• Place about 2oz vegetable oil in a cast iron skillet over medium heat, add chicken skin side down and cook for about 5 minutes, turn and cook for another 5 minutes.

 

• Remove chicken from heat and pour honey sauce, making sure all chicken thighs are fully coated.

 

• Bake and cook for about 20 minutes, until fully cooked.

 

• Serve with white steamed rice, Garnish with sliced green onions.

INGREDIENTS :

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• 1 Whole Chicken (Giblets Removed)

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Marinade:

 

• 1/4 cup La Amarilla Hot Sauce

• 1/4 cup Aji Panca Chili pepper paste

• 1/2 cup Garlic freshly grated

• 1/2 cup Red wine vinegar 

• 1/2 cup soy sauce 

• 1/2cup Vegetable oil

• 1 Cup Dark lager 

• 1 Tablespoon Fresh rosemary 

• 1 Tablespoon Oregano 

• Cumin To taste 

• Black Pepper To taste 

• Salt Kosher To taste 

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Method:

• The night before (I recommend , when possible , to marinate the chicken 12- 24 hours in advance) Combine all ingredients for the marinade in a large bowl and mix well.

• Place the chicken in bowl, massage the marinade in and out.Making sure to place some of the marinade under the breast skin.

• Store in the fridge overnight and uncovered .This will help to dry out the skin and will give you a nice crispy skin after baked !

• Preheat oven to 350F.

• Take the chicken out of the fridge about 30 minutes before roasting , place in roasting plan , breast side up .

• Place the chicken in the middle rack of the oven , for approx 1:30 hours , until golden  brown and the internal temperature reaches 165F , the juices should run clear , not pink .

• Let the chicken rest , before serving , covered loosely with aluminum , for about 15 to 20 minutes.

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Enjoy !

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For burgers, dips, sandwiches, fries, tacos ….

2- Minute recipe

 

Yield: 1.5 cups

 

INGREDIENTS

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• ¼ cup La Roja La Amarilla Hot sauce

• ½ cup Mayo

• ½ cup Sour Cream

• Pinch of Chopped Cilantro (Also works with green onions)

• 1 Tablespoon Lime juice

• ¼ Tablespoon Lime Zest

• Salt & Black peppers to taste

 

METHOD

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• Whisk all ingredients in bowl

• Cover and refrigerate until needed, can be stored in fridge covered for up to 3 days.

Yield: 1

 

INGREDIENTS

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• 1 oz Fresh squeezed Lime Juice

• 1.5 oz Vodka

• 2 Teaspoon La Roja Hot Sauce

• 2 Teaspoon Worcestershire sauce

• 9 oz Clamato Juice

• Lime wedge

• Celery or your favorite Pickles for garnish

• Celery salt for rimmer

 

METHOD

 

• Rub the rim of a tall glass with lime wedge, dip in celery salt to rim the glass.

 

• Pour lime juice, vodka, La Roja and Worcestershire

 

• Add ice cubes, fill the glass.

 

• Pour Clamato to fill the glass

 

• Stir and garnish with lime wedge or your favorite pickles.

 

• Enjoy!

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       *Photo Credit : Anne Yarymowich