Togarashi Roasted Chicken with Spiked Ranch

Course Main Course

Keyword Chicken and Ranch, Spiked Ranch, Togarashi Roasted Chicken

Prep Time 10

Cook Time 30

Total Time 40

Calories 2294kcal

Author Chef Allen Campbell

Equipment

toothpicks

Ingredients

Togarashi Roasted Chicken

3 lbs bone-in chicken breast
2 tablespoons coconut oil
3 tablespoons togarashi spice
2 teaspoons sea salt
1 tablespoon scallion sliced thin

Spiked Ranch (dairy-free)

1 cup cashews
1 cup water or (insert spike here by replacing 1 tablespoon of water for liquor)
¼ cup lemon juice
4 garlic cloves
1 tsp black pepper
½ tsp salt change to taste
1 pinch chili flakes

Instructions

Togarashi Roasted Chicken

Preheat oven to broil. Place chicken in a mixing bowl and rub down with coconut oil. Coat with togarashi spice and salt.
Place on a stainless steel broiler pan (or baking sheet) and roast for 5-8 minutes.
Turn heat down to 325 and continue to bake until cooked through and reaches 165 degrees on a thermometer at its thickest side, about 20-30 minutes depending on size of chicken.
Remove from oven and let the chicken rest for 5 minutes. Remove skin and cut chicken off the bone. Cut into 1-inch cubes.
Lie flat on a serving plate and put toothpicks in each one. Scrape any sauce from the roasting pan onto the chicken cubes.
Sprinkle a little more togarashi on top if you’d like some added spice.
Sprinkle scallions over plate and put a toothpick in each piece and serve with Spiked Ranch for dipping.

Spiked Ranch

Blend all ingredients in a high-powered blender until smooth, 30-45 seconds

Notes

1 cup cashews
1 cup water or (insert spike here by replacing 1 tablespoon of water for liquor)
¼ cup lemon juice
4 garlic cloves
1 teaspoon black pepper
½ teaspoon salt (to taste if needed)
pinch chili flakes
Method:
Blend all ingredients in a high-powered blender until smooth, 30-45 seconds

Nutrition