Pollo asado con miel picante

Ingredientes

• 1/2 cup distilled while vinegar
• 4 cloves garlic
• pinch kosher salt, (Diamond Crystal)
• 2 fresno chili, (chopped )
• 1 large orange bell pepper, (seeded, chopped )
• 2/3 cup clover honey, (plus more for drizzling)
• 2 tablespoons avocado oil
• 1 1/2 pounds chicken thighs, (boneless, skin-on)
• kosher salt, (to taste)
• freshly cracked black pepper, (to taste)
• 3/4 teaspoon garlic powder
• 3/4 teaspoon onion powder
• 3 sprigs rosemary
• 7 sprigs thyme
• 1 lemon zested

Preparación

1. 1

   Remove chicken from refrigerator 45 minutes before cooking.

2. 2

   Add all agrodolce ingredients except for honey to a blender. Blend on high until mixture reaches a smooth texture. Transfer to a medium sized-pot and add honey. Cook on medium heat and slightly reduced and thickened. Set aside.

3. 3

   Preheat oven to 425°F. Pat chicken dry and season both sides generously with kosher salt and black pepper. Distribute the onion powder and garlic powder among the thighs, seasoning on both sides.

4. 4

   Add avocado oil to a baking pan. Transfer seasoned thighs, skin side up. Pour hot honey mixture into the dish, leaving the skin uncovered. Scatter rosemary and thyme around the sides and add lemon zest.Bake for 30 minutes then baste with the honey mixture then increase oven temp to 450°F and cook for another 10-15 minutes, until skin is crispy.

5. 5

   Remove from the oven and allow to cool for 5 minutes. Transfer to a plate and slice. Drizzle with more honey is desired.