Spicy Grilled Chicken
Sometimes, after a long day at work, the easiest dish to put on the table is grilled chicken. Most Indian versions require a marinating period, but if you are rushed, as I am most of the time, follow this recipe and you will come up with delicious results – fast. The spice paste may be prepared up to a day ahead of time and refrigerated. You can also rub the chicken pieces with the spice paste and leave them for up to 24 hours before grilling. This chicken may be served, Western-style, with boiled potatoes and a green vegetable or salad. You may also serve it with rice and an Indian vegetable.
Ingredients
- 1 tablespoon coarsely crushed black peppercorns
- 1 tablespoon paprika bright red, if possible
- ½ teaspoon chilli powder or to taste
- 1 tablespoon garam masala
- 2 teaspoons ground cumin
- 2 teaspoons oregano
- 1 garlic clove peeled and crushed
- 1¼ teaspoons salt
- 3 tablespoons vegetable oil
- 2 tablespoons lemon juice
- 2 tablespoons natural yoghurt
- 1 kg 2¼lb jointed chicken pieces
Instructions
- Preheat the grill and arrange the grilling tray at least 13–15cm (5–6in) from the source of heat. If you can control your heat, set it at medium–high. Combine all the ingredients for the spice paste in a bowl and mix well. Rub the paste over the chicken as evenly as possible.
- Arrange the chicken pieces on the grilling tray in a single layer, with the fleshier parts up and the skin side down. Grill for 10–12 minutes or until browned. You may need to rearrange some of the pieces, so that they all brown evenly. Turn the pieces over and cook the second side in the same way.
