FOODlog #330: Peri-Peri Char Roasted Chicken

We've been in an R&D phase at the cafe of concocting a new menu to cater to a different customer base. We've been experimenting on pastas and wanted try out one using yogurt but the head chef didn't wanna put it on the menu so we had lots of yogurt leftover.

One of my colleagues decided to use it for our staff meal and made a roasted chargrillrd chicken using the yogurt as one of the ingredients.

He marinated the chicken thighs and wings with yogurt, lemon juice, Korean chili flakes, salt, and pepper. He then chucked it in the oven roasted it until the chicken developed burnt ends. It was a heavy char which he wanted that made the dish have a smokey aroma and flavor which was amazing.

He then took out the tray of chicken and reduced the sauce on the hob. The sauce then thicken into a gravy and it was amazing basted on top of the chicken. The dish was tangy, slightly spicy from the chili flakes, and naturally sweet from the chicken juices.

An amazing dish that we had with rice and some stir fried mushroom and peppers. The chicken was super delicious and flavorful, juicy and tender on the inside and crispy and just the right amount of char on the outside. A dish that we'll definitely want to cook again.