Chicken quarters with confit garlic, Aleppo pepper and lime juice

[Brett-EDH]

Made some garlic confit this past week for those scallops and fridged the rest.

Scored some chicken quarters, massaged the confit garlic and some of its oil into the chicken along with Aleppo pepper, black pepper, salt and lime juice.

Cooked indirect on the WSK at 400°. Cook time will be around 45-55 mins.

Serving it with garden salad, asparagus and chicken vermicelli rice.

It feel good to be able to cook again now that winter is almost done here. Next weekend is 80°. Cannot wait!

 

[Michael Chen]

Looking good so far, can’t wait to see the results!

 

[Brett-EDH]

Needs a few more minutes.

 

[Brett-EDH]

Chef’s plate

 

[Michael Chen]

What a meal!

I need to remember to take more pictures while cooking

 

[JimK]

Great meal!

 

[Timothy F. Lewis]

Looks really nice!

 

[Jose DT]

The chef's eating good.

 

[DanHoo]

Looks good Brett!

 

[Kevin L (NKY)]

The seasonings sound very interesting some of the ingredients are strange to me so that makes want try it.

 

[Bruno]

The man can cook!!

Great job.

 

[Brett-EDH]

The seasonings sound very interesting some of the ingredients are strange to me so that makes want try it.

Garlic Confit Recipe

This recipe gives you step-by-step instructions for making garlic confit at home by slowly cooking cloves in oil until tender and sweet.

www.seriouseats.com

Buy this locally. Amazon is overpriced on it. Sadaf Pepper, Aleppo, 6 Ounce https://www.amazon.com/dp/B019UHERDY/?tag=tvwb-20

Make sure you squish the garlic confit to massage it into the scored quarters. The Aleppo pepper is a mild pepper with a slight sweet note. Aromatic and flavorful. Description can be found here: https://www.sadaf.com/products/sadaf-aleppo-pepper-08-1084

It’s all just a twist on chicken to add some favorite flavors, in a clean way. The ingredients help the chicken shine and the richness of the dark meat is enhanced. The lime juice is like the secret kick.

 

[Peter Gallagher]

great plate! I always like how you fill the grill with every cook... no one goes hungry in your house, thats for sure....

 

[Brett-EDH]

great plate! I always like how you fill the grill with every cook... no one goes hungry in your house, thats for sure....

sunday dinners at my place usually has anywhere from 4-7 people. and leftovers make for lunches following the few days after. we just prefer to not eat out. saves time, money and frankly, the food is better at my restaurant than others