Chicken Thigh with Chili and Bacon
1 serving
15 minutes
Chicken thigh with chili and bacon is a true embodiment of Mexican passion for vibrant flavors and aromas. This recipe combines tender chicken meat, the spiciness of chili, the richness of smoked bacon, and the creamy texture of melted Gouda cheese. Initially cooked in a skillet until crispy and then baked in the oven, this dish achieves a harmony of textures and flavors. Teriyaki sauce adds an exquisite sweetness that balances the heat of the pepper. Serving it with green onions and fresh lime juice enhances the flavor even more. This dish is perfect for a cozy dinner or festive gathering, impressing guests with its deep taste and appetizing appearance.
1
Prepare the thigh - trim all excess, leaving only the skin. Create a pocket between the skin and the meat of the thigh.
- Chicken thighs: 1 piece
2
Grate the cheese on a coarse grater, finely chop the chili pepper, and cut the bacon into small cubes.
- Gouda cheese: 50 g
- Chili pepper: 10 g
- Smoked bacon: 50 g
3
Combine everything to make a filling and stuff it into the pocket on the thigh.
- Gouda cheese: 50 g
- Chili pepper: 10 g
- Smoked bacon: 50 g
4
Pour oil into the pan, season the chicken only on the skin side, and fry in a well-heated pan on the skin side only.
- Vegetable oil: 10 ml
- Spices: 2 g
5
Once the skin is well roasted, put the thigh in the oven.
6
Bake for 6-7 minutes at 200 degrees.
7
Remove the thigh, let it cool a bit, and cut into small pieces (the cheese under the skin will melt well).
8
After pouring with teriyaki sauce and garnishing with green onions, you can drizzle with lime or lemon juice.
- Teriyaki sauce: 20 g
