2 tablespoons unsalted butter, melted
5 garlic cloves, 1 minced
1 teaspoon minced rosemary plus 2 rosemary sprigs
3 tablespoons chopped cilantro
1 tablespoon finely grated lemon zest
Salt and freshly ground pepper
1/2 teaspoon chili pepper
1/2 teaspoon cumin
Generously massage the chicken with the herbs and spices and allow to marinate 2-4 hrs or up to over night.
Preheat the oven to maximum broil and all the chicken to get golden brown on all sides.
Cut the heat of the oven to bake at 325 degrees for 30 minutes or until your chicken is thoroughly cooked through. Remove from the oven and hot pan and allow the chicken to rest. The internal temperature should read 165.
For the sauce
4 roasted garlic cloves
1 tablespoon plus 2 teaspoons olive oil
1 roasted red bell pepper
3 dried jalapeno pods(remove the seeds)
1 tablespoon butter
3 tablespoons chopped onions
3/4 chicken stock
1/4 cup fresh lemon juice
1/2 cup heavy cream
1 tablespoon brown sugar
2 tablespoons fresh chopped cilantro
1/2 teaspoon cumin
2 tablespoons white wine vinegar
In a bowl add the dried peppers, cover with hot boiling water, cover and allow to rehydrate for 30 minutes.
To your food processor add both peppers and the roasted garlic and pulse until smooth.
To a sauce pan add the oil and onion and saute until tender and brown around the edges.
Add the pepper sauce mixture, stir and cook out 10 minutes, stirring constantly.
Next add the cilantro the lemon juice, vinegar, cumin, chicken stock and the brown sugar and cook out another 15 minutes stirring constantly.
Then add the butter and the cream, stirring constantly, simmer another 10 minutes and serve along side your chicken! 🙂 enjoy!