The weather is great for grilling, but not everyone wants to eat steak every time. Just as delicious, and much better with the correct seasonings, is chicken grilled over a hot fire. You can trust that there is no added salt or preservatives in this recipe for Indian-style grilled chicken since it is rubbed and marinated with real spices. It will also fill your house with a wonderful aroma, and every mouthful will be a sensory celebration.
INDIAN-STYLE GRILLED CHICKEN SUGGESTIONS
Although the recipe’s components are simple, it does need some time to assemble the final product. The chicken has been marinated in a blend of spices and herbs that not only add flavour but also have several positive health effects. The initial seasoning step, called a “dry-brine,” is essential for achieving a crackling chicken skin. Adding a second yoghurt marinade will soften the chicken to the ideal texture. Keep an eye on the chicken while it cooks; with all the spices and butter, a little char is all you need.
There’s no way to pass up the opportunity to conduct some outdoor cooking with these weather. This weekend, make this Indian-style grilled chicken recipe.
INDIAN-STYLE GRILLED CHICKEN RECIPE
Recipe by Carla Zinkfontein
Course: Main
Cuisine: Indian
Difficulty: Easy
Servings: 6 servings
Prep time: 15 minutes
Cooking time: 35 minutes
INGREDIENTS
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6 bone-in chicken leg quarters
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6 cloves garlic, minced
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2 tbsp. finely grated fresh ginger
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1 tbsp. white vinegar
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1½ tsp ground cayenne (or to taste)
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1½ tsp garam masala
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2 tsp fine sea salt
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½ cup plain whole milk yogurt
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½ tsp freshly ground black pepper
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½ tsp ground clove
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½ tsp ground mace
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½ tsp ground anise or fennel seeds
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½ tsp ground black cardamom (optional)
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½ tsp ground green cardamom
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2 tsp cumin seeds
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2 tsp coriander seeds
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1½ tsp red-pepper flakes
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3-4 tbsp. melted salted butter, as needed for basting
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lime wedges
METHOD
- Pop the joint on each leg: Grasp a drumstick in one hand and a thigh in the other, and bend the joint back until you hear a crack. This helps the leg cook more evenly.
- In a large bowl, stir together garlic, ginger, vinegar, cayenne, garam masala and salt. Keep half the mixture in the bowl and set aside; rub remaining mixture all over chicken, getting underneath the skin. Refrigerate uncovered for at least 20 minutes (or up to 2 hours) while you prepare the yogurt marinade.
- Stir yogurt into the large bowl with ginger-garlic mixture from above, then stir in black pepper, clove, mace, anise, black cardamom (if using) and green cardamom. Transfer spice-rubbed chicken to yogurt mixture, tossing gently to coat.
- Cover and refrigerate chicken for at least 6 hours, and preferably overnight.
- When ready to cook, prepare the grill for indirect heat. (If using a charcoal grill, mound coals to one side, allowing for an area of indirect heat. (If using a gas grill, turn on only a few of the burners and leave the rest)
- Using a mortar and pestle, the flat side of a knife or a spice grinder for a very brief time, crack the cumin, coriander and red-pepper flakes but do not grind; you want a coarse texture here. Sprinkle spice mix onto chicken to coat each piece.
- Place a rimmed baking sheet on the unlit side of the grill or in the oven and let heat for 15 minutes. Carefully place chicken on the hot baking sheet and drizzle each piece with a little melted butter. Cover grill, if grilling. Let chicken cook for 25 to 35 minutes, brush with melted butter two or three times. The chicken is done when the skin is dark brown and the juices run clear when pricked with a knife.
- If you are grilling, you can sear the chicken over direct heat for 1 to 2 minutes per side just before serving to char the skin, but this is optional.
- Serve chicken on a platter, with lime wedges on the side.
»INDIAN-STYLE GRILLED CHICKEN RECIPE«