Recipe: Grilled Chicken with Homemade Hot Sauce

GRILLED CHICKEN WITH HOMEMADE HOT SAUCE

1 1/2 cups olive oil
2 tablespoons dried red pepper flakes
1/2 cup fresh lemon juice
4 large garlic cloves, crushed
2 teaspoons freshly ground pepper
4 pounds chicken thighs
FOR THE HOT SAUCE:
1/2 cup unsalted butter
1 1/2 tablespoons finely minced garlic
1/4 cup olive oil
1 tablespoon plus 2 teaspoons dried red pepper flakes
2 tablespoons fresh lemon juice
1 teaspoon salt, or to taste
FOR SERVING:
fried potatoes
sliced tomatoes sprinkled with a little chopped mint or cilantro

TO PREPARE THE CHICKEN:
Heat oil in small saucepan over medium heat until very hot but not boiling. Drop in 1 red pepper flake; if it skips to the surface of the oil and bubbles, the oil is the correct temperature. If the pepper turns brown or black, oil is too hot and you will have to let it cool awhile. If pepper sinks and doesn't bubble, oil is not hot enough. Keep heating and testing until you've got it right.

When oil is correct temperature, remove from heat and add remaining pepper flakes. They will sizzle and bubble on surface of oil a few minutes. When action subsides and oil turns a pale orange color, add lemon juice, garlic and ground pepper. Let cool completely.

Place chicken in shallow non-aluminum container; cover with marinade and turn thighs to coat. Cover and refrigerate overnight.

WHEN READY TO COOK:

TO MAKE THE HOT SAUCE:
Heat butter with garlic in small saucepan over low heat until melted. Heat olive oil until very hot (use preceding instructions) in small saucepan over medium heat. Remove from heat, add red pepper flakes and cool for 10 minutes. Add garlic butter, then lemon juice and salt.

TO COOK THE CHICKEN:
Let chicken come to room temperature. Heat grill or broiler. Remove chicken from marinade and sprinkle lightly with salt. Grill or broil for 5 to 6 minutes, basting once or twice with hot sauce. Turn and cook until juices run clear when thigh is pierced with skewer and skin is golden and crisp, about 5 minutes more.

TO SERVE:
Serve with remaining hot sauce in ramekins and accompany with fried potatoes and sliced tomatoes sprinkled with a little chopped mint or cilantro.

Makes 8 servings
Source: The Mediterranean Kitchen by Joyce Goldstein