Grilled Chicken with Fermented Lemon-Jalapeno Salsa & Lemony Mayo

This is the most satisfying combo ever! And every bit is filled with cultured goodness.
All based on our Lemon & Jalapeno Ferment recipe. This dish has several steps, but it's really easy and well worth the effort.

For the chicken:

1. Place the chicken pieces in a container and pour in the brine.
2. Cover, and store in the fridge to marinade for 24 - 36 hours.
3. When ready, lift the chicken pieces out and pat dry. Discard the brine.
4. Cook the chicken pieces on a grill or roast in the oven until the internal temperature reaches 165 degrees F.

Serves 4 - 6

Cut the flesh away from the rind. Add flesh to the marinade. Save rind for the Lemony Mayo.

Cut the flesh away from the rind. Add flesh to the marinade. Save rind for the Lemony Mayo.

For the Salsa:

  • 2 whole fermented lemons from Lemon & Jalapeno Ferment
  • 1 whole fermented jalapeno from Lemon & Jalapeno Ferment
  • 3 whole fermented pearl onions from Lemon & Jalapeno Ferment
  • 2 Tablespoons (10 ml) extra-virgin olive oil

1. Finely dice the fermented ingredients and place into a bowl.
   (If you don't want the heat from the jalapeno peppers, remove the seeds.)
2. Add in olive oil and mix well.

For the Lemony Mayo:

  • Rind from 2 fermented lemons from the Lemon-Jalapeno Ferment
  • 2 Tablespoons (30 ml) fermented brine from the Lemon-Jalapeno Ferment
  • 1 clove garlic, peeled and mashed
  • 1/2 teaspoon (2.5 ml) honey
  • 1/3 cup (80 ml) extra-virgin olive oil

1. Place the first 4 ingredients into a blender and pulse a few times until mushy.
2. With the motor running on low, slowly drizzle in the olive oil until a mayonnaise-like mixture is formed.
(You may need to add in a little more olive oil to achieve a smooth consistency.)

That's it! Now you can assemble your very own cultured dinner. And if you want to make that Lemoncello Rosemary Cultured Cocktail, click HERE.


Happy fermenting,