Crispy Half Chicken with Bravas Sauce and Garlic Aioli
Crispy Half Chicken with Bravas Sauce and Garlic Aioli
Ingredients
For the Chicken
- 1 whole chicken, spatchcocked and cut in half
- as needed olive oil
- as needed salt
- as needed black pepper
For the Bravas Sauce
- 2 long red peppers
- 3 tomatoes
- 1 shallot
- 1 red chilli
- 1 tablespoon smoked paprika
- 1 tablespoon cayenne pepper
- 2 tablespoons olive oil
- 1 tablespoon sherry vinegar
- as needed salt
- as needed pepper
For the Garlic Aioli
- 3 garlic cloves, finely minced
- 2 egg yolks
- 1 whole egg
- 1 teaspoon Dijon mustard
- a squeeze lemon juice
- 250-300 ml neutral oil
- as needed salt, to taste
Instructions
- 1
Start by making the bravas sauce. Char the 2 long red peppers, 3 tomatoes, 1 shallot, and 1 red chilli until softened and slightly blackened. This can be done in a pizza oven, on a BBQ, under the grill, or in a hot dry pan.
⏱️ 15 min
- 2
Once nicely charred, add everything to a blender with 1 tablespoon smoked paprika, 1 tablespoon cayenne pepper, 2 tablespoons olive oil, 1 tablespoon sherry vinegar, salt, and pepper.
⏱️ 5 min
- 3
Blend until smooth, then taste and adjust with more vinegar, salt, or cayenne if needed. Set aside.
⏱️ 2 min
- 4
For the aioli, add the 3 finely minced garlic cloves, 2 egg yolks, 1 whole egg, 1 teaspoon Dijon mustard, a squeeze of lemon juice, and a pinch of salt to a bowl.
⏱️ 3 min
- 5
Whisk together, then slowly start drizzling in the 250-300 ml neutral oil while whisking constantly.
⏱️ 5 min
- 6
Keep adding the oil gradually until the mixture thickens and emulsifies into a glossy aioli. Taste and adjust with more salt, lemon, or Dijon.
⏱️ 5 min
- 7
For the chicken, rub the spatchcocked chicken halves with olive oil, salt, and black pepper.
⏱️ 5 min
- 8
Cook the chicken in a hot pizza oven, on a BBQ, or under the grill until the skin starts to crisp and the chicken has good color.
⏱️ 20 min
- 9
Once the chicken is nearly cooked, start brushing it with the bravas sauce.
⏱️ 2 min
- 10
Keep cooking and brushing until the sauce becomes sticky, charred, and slightly caramelized on the outside.
⏱️ 10 min
- 11
Cook the chicken until it reaches around 67°C (152°F) in the thickest part, then rest for 10 minutes. Resting will bring it up to 70°C (158°F).
⏱️ 10 min•🌡️ 67
- 12
Serve the crispy bravas chicken with a generous spoonful of garlic aioli on the side, plus extra bravas sauce for dipping.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Crispy Half Chicken with Bravas Sauce and Garlic Aioli
For the Chicken
- 1 whole chicken, spatchcocked and cut in half
- as needed olive oil
- as needed salt
- as needed black pepper
For the Bravas Sauce
- 2 long red peppers
- 3 tomatoes
- 1 shallot
- 1 red chilli
- 1 tablespoon smoked paprika
- 1 tablespoon cayenne pepper
- 2 tablespoons olive oil
- 1 tablespoon sherry vinegar
- as needed salt
- as needed pepper
For the Garlic Aioli
- 3 garlic cloves, finely minced
- 2 egg yolks
- 1 whole egg
- 1 teaspoon Dijon mustard
- a squeeze lemon juice
- 250-300 ml neutral oil
- as needed salt, to taste
Instructions
- 1
Start by making the bravas sauce. Char the 2 long red peppers, 3 tomatoes, 1 shallot, and 1 red chilli until softened and slightly blackened. This can be done in a pizza oven, on a BBQ, under the grill, or in a hot dry pan.
⏱️ 15 min - 2
Once nicely charred, add everything to a blender with 1 tablespoon smoked paprika, 1 tablespoon cayenne pepper, 2 tablespoons olive oil, 1 tablespoon sherry vinegar, salt, and pepper.
⏱️ 5 min - 3
Blend until smooth, then taste and adjust with more vinegar, salt, or cayenne if needed. Set aside.
⏱️ 2 min - 4
For the aioli, add the 3 finely minced garlic cloves, 2 egg yolks, 1 whole egg, 1 teaspoon Dijon mustard, a squeeze of lemon juice, and a pinch of salt to a bowl.
⏱️ 3 min - 5
Whisk together, then slowly start drizzling in the 250-300 ml neutral oil while whisking constantly.
⏱️ 5 min - 6
Keep adding the oil gradually until the mixture thickens and emulsifies into a glossy aioli. Taste and adjust with more salt, lemon, or Dijon.
⏱️ 5 min - 7
For the chicken, rub the spatchcocked chicken halves with olive oil, salt, and black pepper.
⏱️ 5 min - 8
Cook the chicken in a hot pizza oven, on a BBQ, or under the grill until the skin starts to crisp and the chicken has good color.
⏱️ 20 min - 9
Once the chicken is nearly cooked, start brushing it with the bravas sauce.
⏱️ 2 min - 10
Keep cooking and brushing until the sauce becomes sticky, charred, and slightly caramelized on the outside.
⏱️ 10 min - 11
Cook the chicken until it reaches around 67°C (152°F) in the thickest part, then rest for 10 minutes. Resting will bring it up to 70°C (158°F).
⏱️ 10 min•🌡️ 67 - 12
Serve the crispy bravas chicken with a generous spoonful of garlic aioli on the side, plus extra bravas sauce for dipping.
⏱️ 1 min