Chile-Coriander Chicken Recipe

by katerina on June 27, 2008

I still have chicken fear – that is fear of poisoning your loved ones. However this is such a good marinade that even if you are me and you overcook the chicken it still tastes good believe it or not. This recipe comes from the The Barbecue Bible.

[print_this]Chile-Coriander Chicken
(serves 2-4)

4 chicken legs, cut into thighs and drumsticks
1 ½ tablespoons coriander seeds
2 teaspoons black peppercorns
1 teaspoon cumin seeds
6 cloves garlic, minced
1 2″ piece of ginger, thinly sliced
3 tablespoons vegetable oil
¼ cup water
2 tablespoons fresh lemon juice
1 tablespoon cayenne
1 ½ teaspoons salt
½ cup cilantro, chopped
lemon wedges, for garnish

In a small skillet over medium heat toast coriander, cumin and pepper until fragrant – about 5 minutes. Pulse in a spice grinder until you have a powder. Combine blended spices with lemon juice, water, garlic, ginger, oil, cayenne and salt in a blender, mini processor or in a bowl and hand blend until smooth. Add cilantro and mix.

Remove skin from chicken and put in a larger tupperware or marinating container. Pour sauce over top and mix in with your hands. Marinate for 4-6 hours.

Preheat grill to high and direct grill until chicken is cooked, about 6-10 minutes per side. Serve garnished with lemon slices.
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Also check out these other great looking grilled chicken recipes I found:
Moroccan Spiced Grilled Chicken Breasts
Churrasco Chicken with Piri Piri Sauce
Grilled Chicken Recipe with Tarragon-Mustard Marinade
Ginger, Soy and Whiskey Grilled Chicken

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