Ingredients:
2 pounds chicken legs, thighs or breasts
1 teaspoon salt
1 teaspoon red chili powder
1 teaspoon coriander seeds, roasted, ground
2 teaspoons garlic minced
2 teaspoons ginger, fresh grated
2 tablespoons lemon juice or white wine vinegar
1/2 teaspoon black pepper ground
vegetable oil
Preparation:
Remove the skin and make 23 deep cuts in each chicken piece. Roast the coriander seeds in a hot cast iron skillet. After cooling, grind to powder. Mix all dry ingredients with the lemon juice or vinegarClick to find more about vinegar and make a paste. Put this paste onto chicken pieces and leave them for at least 45 hours to marinate. Better if left in refrigerator over night.
Grill method
Rub each piece of chickenn with a few drops of vegetable oil. Grill the chicken using indirect heat over hot coals.
Oven method
Put the chicken pieces (with the paste still on it) onto a broiler tray and cover them with aluminum foil. Put the tray into a medium oven (350 F) for 30 minutes. Then remove tray and pour off any liquid. Baste chicken with 2 tablespoons of oil and return to the oven for another 15 minutes until outside of chicken is crispy.
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