Alphonso Mango Balsamic Baklouti Green Chili Olive Oil

Baklouti Green Chili Olive Oil & Alphonso Mango Balsamic Brined Roast Chicken

Name: Baklouti Green Chili Olive Oil & Alphonso Mango Balsamic Brined and Roasted Chicken
Prep time: 4 min
Cook time: 1 h 30 min
Total time: 1 h 34 min
Yield: 4-6
Ingredients: 3-4 Lb. Whole chicken; 2 Cups Alphonso Mango Balsamic; 2 Cups orange juice; 2-3 Cinnamon sticks; 4 Star anise; 6 cups cold water; 3 Tbsp. Baklouti Green Chili Olive Oil; Salt and pepper, to taste

1 comment Aug 05, 2024

Brining is a superb way to infuse a meat with rich flavours while making the meat as tender as possible. The sweetness of Alphonso Mango Balsamic with the intense spiciness of Baklouti Green Chili Olive Oil makes for an incredibly flavourful combination. Try this chicken in salads, on sandwiches, or tacos.

Baklouti Green Chili Olive Oil & Alphonso Mango Balsamic Brined and Roasted Chicken

Rated 5.0 stars by 2 users

Servings

4-6

Prep Time

4 minutes

Cook Time

1 hour 5 minutes

Image of Baklouti Green Chili Olive Oil & Alphonso Mango Balsamic Brined and Roasted Chicken

Ingredients

3-4 Lb. Whole chicken
2 Cups Alphonso Mango Balsamic
2 Cups orange juice
2-3 Cinnamon sticks
4 Star anise
6 cups cold water
3 Tbsp. Baklouti Green Chili Olive Oil
Salt and pepper, to taste

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Directions

In a large pot combine Mango Balsamic orange juice, cold water, star anise, and cinnamon sticks. Stir the mixture until combined.
Submerge the whole chicken in the cold brine, ensuring it is fully covered. You can also use a large container or a brining bag. Refrigerate the chicken in the brine for at least 4 hours or preferably overnight.
After brining, remove the chicken from the brine, and pat it dry. Preheat your oven to 375°F (190°C). Place the chicken on a roasting rack set inside a roasting pan.
Rub the chicken with Baklouti Green Chili Olive Oil, ensuring it is coated evenly. Season the chicken generously with salt and pepper. Place the chicken in the oven and roast for an hour and 15 minutes to an hour and 30 minutes, or until the internal temperature reaches 165°F (75°C) in the thickest part of the thigh and the juices run clear. If the chicken is browning faster and might burn before it is cooked just tent it with some foil to stop the browning.
Once cooked, remove the chicken from the oven and let it rest for about 10-15 minutes before carving. Carve the chicken and serve with your favourite sides.

Recipe Video

1 comment

E.C. Oct 13, 2024

Thanks for this great recipe. I didn’t have a whole chicken, so I used chicken breast. I just modified the quantities for the marinade & then grilled the chicken. The baklouti oil gives the chicken another level of flavour.