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.
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.
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.
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