Lemon chicken with sweet chili, mustard and honey sauce, green salad and pickled onions
2 servings
30 minutes
Lemon chicken with sweet chili, mustard, and honey sauce is a vibrant and aromatic dish of European cuisine that combines the tenderness of chicken meat with rich citrus notes and a spicy sauce. Inspired by Mediterranean traditions, this recipe reveals the depth of flavor combining the sweetness of honey, the heat of chili, and the tanginess of mustard. Chicken marinated in fragrant marinade becomes juicy and tender, while green salad and pickled onions add freshness and contrast. An ideal option for a festive dinner or cozy family gathering, it is served with a rich sauce that further emphasizes the harmony of ingredients. This dish combines simplicity in preparation with exquisite taste, creating a true gastronomic delight.
1
Mix softened butter, salt, pepper, khmeli-suneli, zest of half a lemon, finely chopped garlic, and cognac with a fork or whisk until smooth.
- Butter: 90 g
- Salt: to taste
- Ground black pepper: to taste
- Khmeli-suneli: 5 g
- Lemon: 1 piece
- Garlic: 3 cloves
- Cognac (brandy): 50 ml
2
Cut the backbone of the chicken, coat it with aromatic oil on all sides, and place it in a dish skin side down. Put it in the microwave and bake on the 'aerogrill' function for 18-20 minutes. Flip the chicken skin side up halfway through cooking.
- Poussin (young chicken): 400 g
3
Slice the red onion into thin strips and mix it with sugar, vinegar, salt, and pepper, letting it marinate for 5-10 minutes.
- Red onion: 0.5 head
- Sugar: to taste
- Red wine vinegar: 50 ml
- Salt: to taste
- Ground black pepper: to taste
4
Mix honey, sweet chili sauce, cognac, pepper, salt, and mustard, whisking while slowly adding olive oil. Add a bit of lemon zest.
- Honey: 5 g
- Sweet chili sauce: 20 ml
- Cognac (brandy): 50 ml
- Ground black pepper: to taste
- Salt: to taste
- Olive oil: 20 ml
- Lemon: 1 piece
5
When the chicken is cooked, place the dish on a high stand in the oven and brown it using the grill function.
6
Place the sauce on a plate, add the chicken on top, and sprinkle with lettuce leaves and pickled onions.
- Mixed salad leaves: 50 g
- Red onion: 0.5 head
