A tangy, spicy and easy grilled chicken which can also be BBQued on the charcoals. You can marinate the chicken for an hour or even overnight.
Serves 4
Time: 1 hour
1 whole chicken spatchcocked ( you can ask the butcher to do it for you don't know)
2 tbs Kashmiri red chilli powder
5-7 garlic cloves
1/2 cup olive oil
2-3 tbs lemon juice
1/4 yoghurt
salt and fresh pepper
1 tsp coriander powder
Method
Mix the ingredients for the marinade in a blender or a Nutri bullet, except the chicken.
Give the chicken dip incisions so that the when the marinade is poured and rubbed it penetrates deep and can release maximum flavour. One hour for me was sufficient for the flavours to mingle and tenderise the meat.
Place the chicken, breast-side up in the preheated oven at 200'C for 15 minutes till the skin it golden and crisp and then lower the temperature to 180'C for 10 minutes till the juices run clear.
If you are using the charcoals. Cook each side about 8 to 10 minutes, checking in between.
Serve the spatchcock chicken with potatoes or tortilla bread and some avocado to make the wrap.
TIP: Do not discard the marinate. This is the best part. Cook the marinade in a small pan till thickened and you can use it as a sauce on the side.
No comments:
Post a Comment