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Blackened chicken with caramel and clementine dressing

Charred, juicy blackened chicken with crackly skin and caramel heat
Bright clementine-lime dressing cuts through sweet, sticky richness
Every bite is smoky, citrusy, and so good you’ll want seconds

dinner ⏱ 65 min 620 kcal / portion 28.0 g carbs / portion (estimated) fish 🔗 Original source

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Blackened chicken with caramel and clementine dressing
v7 · rb0e705f985 20260727Z1751 Blackened Chicken 🎉 44.4 ml fish sauce 180 g spring onion salt to taste 85 g caster sugar 140 g clementine 🌀 mix chicken with turmeric, chilli flakes, fish sauce, olive oil and salt ⏳ ⏱ 60 min marinate chicken (refrigerate up to overnight if needed) 🍳 ⏱ 6-8 min char chicken skin-side down in batches, then set aside and cool pan for 5-10 minutes 🍳 ⏱ 8 min sauté spring onions in pan fat, nestle chicken skin-side up with juices and water, then cook ⏳ ⏱ 5 min rest chicken then slice into 2cm-wide strips 🍳 ⏱ 5-2 min make caramel and clementine dressing: melt caster sugar until deeply golden for 1. 🌀 stir ginger and chillies for 45 seconds to take off the spicy edge 🍳 add rice wine vinegar, lime juice and fish sauce, then cook for 30 seconds and remove from heat ⏳ ⏱ 10 min cool dressing 🔪 slice clementines into rounds and halve them, then stir into cooled dressing 🍽 assemble platter: transfer spring onions and top with chicken and pan juices pour dressing all over the chicken and spring onions 🍽 sprinkle with coriander then squeeze over lime halves 850 g chicken thigh 1½ tsp turmeric 1 tsp chilli flake 2 tbsp olive oil 30 g ginger 20 g red chilli 3 tbsp rice wine vinegar 3 tbsp lime fresh coriander to taste lime to taste chicken thigh, turmeric, chilli flake, olive oil 15 ml spring onion salt ginger, red chilli rice wine vinegar, lime 30 ml fish sauce wait minutes=10 clementine fresh coriander, lime
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Preparation steps

  1. mix chicken with turmeric, chilli flakes, fish sauce, olive oil and salt
  2. marinate chicken for 60 minutes (refrigerate up to overnight if needed)
  3. char chicken skin-side down in batches for 6-8 minutes, then set aside and cool pan for 5-10 minutes
  4. sauté spring onions in pan fat, nestle chicken skin-side up with juices and water, then cook for 8 minutes
  5. rest chicken for 5 minutes then slice into 2cm-wide strips
  6. make caramel and clementine dressing: melt caster sugar until deeply golden for 1.5-2 minutes
  7. stir ginger and chillies for 45 seconds to take off the spicy edge
  8. add rice wine vinegar, lime juice and fish sauce, then cook for 30 seconds and remove from heat
  9. cool dressing for 10 minutes
  10. slice clementines into rounds and halve them, then stir into cooled dressing
  11. assemble platter: transfer spring onions and top with chicken and pan juices
  12. pour dressing all over the chicken and spring onions
  13. sprinkle with coriander then squeeze over lime halves

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