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Beer Marinaded Chicken with Spicy Fennel Salt

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This recipe is super easy (you don’t even need a knife!) and the smell of the spicy fennel salt is in my top 5 favourite smells of all time! Make sure you marinade this for at least 24 hours as the beer’s going to need time to get into the meat.

 

1

Mix together the marinade ingredients and add the chicken pieces. Mix together well and leave to marinade for 24 hours.

2

To cook, remove the chicken from the marinade, shaking off any excess and pop them in a tray. Cover with foil and cook in Roccbox for 10-15 minutes (the time here will be a little dependent on the size of your thighs but check them after 10 minutes and recover and cook for longer if needed).

3

When the time is up, remove the foil and return the pan to Roccbox to allow the skin to crisp up beautifully – this will happen quickly so keep an eye on it!

4

Pop the spicy fennel salt ingredients into a pestle and mortar and grind until coarse.

5

Sprinkle over the salt and serve with lime wedges.

Serves
4
Oven Temp.
450
Ingredients
  • 8-10 Chicken Pieces, mix of thighs and drumsticks
For the marinade;
  • 1 Lime, juice and zest
  • 25g Soft Brown Sugar
  • 2 Tsp Ground Cumin
  • 2 Tsp Smoked Paprika
  • 1/2 Tsp Herbs De Provence
  • 1/2 Tsp Onion Powder
  • 1/2 Tsp Garlic Powder
  • 1/4 Tsp Seal Salt
  • A Pinch of Chilli Flakes
  • 500ml of beer
For the spicy fennel salt;
  • 1 Tsp Sea Salt
  • 1/2 Tsp Red Pepper Flakes
  • 3 Tsp Fennel Seeds
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