Garlic Chili Baked Chicken
Description
This garlic chili-baked chicken is my go-to recipe for picnics and brunches. This recipe makes for the perfect cold cuts, sandwich fillings, or even adding to salads. This recipe is so simple, yet the flavors pack a massive punch. Usually, I use confit garlic in the marinade, but for this recipe, I used the garlic spread from Joy’s Gourmet, and the flavor was exceptional. The key to getting think slices of chicken here is refrigerating the chicken overnight and slicing it the next day.
Ingredients
Method
- In a bowl, add the olive oil and garlic spread and mix until well incorporated.
- Pat dry the chicken and spread the olive oil and garlic mixture on the chicken breasts.
- Sprinkle the black pepper, salt, and red chili flakes on the chicken breast per taste and marinate for at least 4 hours. I prefer to marinate the chicken overnight.
- Preheat the oven to 300F.
- Place the chicken breasts in a baking dish, and bake for 80-90 minutes, or till the temperature inside the chicken breasts reaches 165F.
- Once the chicken is cooked, take it out of the oven, and let it sit in the juices in the pan. At this stage, if you want flaked or shredded chicken, shred the chicken using a fork. If you want thinner deli-style slices, refrigerate the chicken for 8 hours to firm up the chicken breasts.
- Take the cold chicken breasts, and using a sharp knife, start slicing at the triangular base of the chicken holding the blade at an angle.
- Heat the remaining juices at the base of the baking tray with a tablespoon of water for a delicious sauce.
Note
You can purchase the garlic spread used in the recipe on Joy's Gourmet website at https://www.joyofgarlic.com/.
Baked garlic chicken, baked chicken, roasted garlic chicken
