Easy Recipe for
Barbecue Chicken
8 Garlic cloves; crushed
1 tb Pepper, white, ground
1/2 c Coriander; chopped fine
1 ts Salt
1 ts Coriander, ground
1 tb Red chili flakes
2 tb Lime juice
4 lb Chicken drumsticks
Mix all ingredients thoroughly, coating the drumsticks on all surfaces.
Marinate 30 minutes or better yet, overnight in the refridgerator. Barbecue
over moderate charcoal fire or gas barbecue for 30 minutes or until well-cooked
on both sides.
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Recipe
for Tandoori (Indian) Chicken
16 oz Plain yogurt
1/4 c Lime juice
2 cl Garlic, finely Chopped or pressed
2 ts Salt
1/4 ts Turmeric
1/2 ts Coriander
1 ts Ground cumin
1 1/2 ts Ground ginger
1/8 ts Cayenne pepper (optional)
3 Whole chicken breasts, Split
1 lg Onion, finely chopped
1 lg Green pepper, Finely chopped
In large bowl, combine: Yogurt coriander Lime juice cumin Garlic ginger Salt
cayenne pepper Turmeric Stir to mix. Add chicken pieces and toss to coat. Cover
mixture and chicken with peppers and onions. Cover. Chill overnight (or
longer).
Prepare hot coals or preheat oven broiler for 10 minutes. Turn and cook until
done, approximately 15 to 20 minutes. Baste with marinade throughout cooking.
Zing
Zang Chicken Grill Recipe
1 Whole cut-up chicken
1/4 c Olive oil
1/4 c Wine vinegar
2 ts Sugar
1 ts Dry mustard
1 ts Salt
1/2 ts Tarragon
1/4 ts Rosemary
1 Clove garlic -- minced
1/2 ts Freshly ground black pepper
Mix all ingredients, except chicken, in a pint jar and shake vigorously.
Pour into shallow dish. (or use a ziploc bag) Place chicken pcs. in marinade
and turn to coat. Cover and marinate overnight. Start grilling skin side up
about 8" from heat. Turn every 10 minutes for an hour or until fork
tender.
Southwest Grilled Chicken
2 lb Chicken pieces
1 c Vegetable oil
1/3 c Red wine vinegar
2 tb Dijon mustard
1 tb Salt
2 tb Sugar
1 1/2 ts Black pepper, fresh ground
3/4 ts Dried tarragon, crumbled
1/2 ts Hot pepper flakes to taste
In a large bowl, whisk together the oil, vinegar, mustard, salt, sugar,
black pepper, taragon, and red pepper flakes. Add the chicken and turn it to
coat with the marinade. Let the chicken marinate, covered and chilled,
overnight. Drain it and discard the marinade.
Barbecue the chicken on an oiled rack set 5 to 6 inches over glowing coals,
turning it, for 15 to 20 minutes, or until it is cooked through.
Mustard-Barbecued Chicken Legs
Recipe
2 tb Dijon mustard
1 tb Dry white wine
1/4 ts Dried basil
1/4 ts Oregano
1/4 ts Rosemary
1/4 ts Thyme
1 Clove garlic minced
4 Chicken legs & thighs
In small bowl, mix mustard, wine, herbs and garlic until well combined.
Spread evenly over all sides of chicken. Cover chicken and refrigerate about 3
hours. Arrange chicken on barbecue grill about 6-inches above glowing coals.
Barbecue chicken legs until well browned on both sides, abot 45 minutes in all
(meat near thigh bones should no lomger be pink or run with pink juices when
tested). Recipe serves 4.
