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Juicy Grilled Chicken with Exotic Spices

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Ingredients

Adjust Servings:
1 1/2 kg whole chickens
1 large onion, roughly chopped
3 garlic cloves
3 fresh red chilies or 1 1/2 teaspoons sambal oelek
2 teaspoons ginger, chopped
2 slices lemon rind or 1 stalk lemongrass
1/2 teaspoon ground turmeric
1 teaspoon ground black pepper
2 teaspoons ground coriander
1 1/2 teaspoons salt
4 curry leaves
2 fresh lime leaves (optional) or 2 lemon leaves (optional)
3 cups light coconut milk

Nutritional information

567.1
Calories
359 g
Calories From Fat
39.9 g
Total Fat
11.4 g
Saturated Fat
182.5 mg
Cholesterol
755 mg
Sodium
6.1 g
Carbs
1.2 g
Dietary Fiber
2.3 g
Sugars
43.8 g
Protein
226g
Serving Size

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Juicy Grilled Chicken with Exotic Spices

Features:
    Cuisine:

    For this recipe the chicken is split down the breast and flattened, then marinated and simmered in coconut milk and finally barbecued or cooked under the griller. If you do not have a pan large enough to accommodate a spreadeagled chicken, cut the bird in half. From the Complete Asian Cookbook by Charmaine Solomon.

    • 70 min
    • Serves 6
    • Easy

    Ingredients

    Directions

    Share

    Spiced Grilled Chicken, For this recipe the chicken is split down the breast and flattened, then marinated and simmered in coconut milk and finally barbecued or cooked under the griller If you do not have a pan large enough to accommodate a spreadeagled chicken, cut the bird in half From the Complete Asian Cookbook by Charmaine Solomon


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    Steps

    1
    Done

    Split Chicken and Spread Out Flat.

    2
    Done

    Put Onion, Garlic, Chilies, Ginger and Lemon Rind Into Container of Electric Blender With 2 or 3 Tablespoons of the Coconut Milk and Blend to a Smooth Paste. Add Turmeric, Pepper, Coriander and Salt and a Spoonful More Milk If Necessary and Blend Again For a Few Seconds.

    3
    Done

    Spread Some of This Spice Paste Over the Chicken Inside and Out and Let It Marinate For 1/2 Hour or Longer. Put the Remaining Spice Mixture in a Wok or Large Pan With the Leaves and the Coconut Milk (wash Out Blender Container With Some of the Coconut Milk) and Bring Slowly to Simmering Point, Stirring Constantly.

    4
    Done

    Lower the Chicken Into This Gravy and Continue Simmering, Stirring and Ladling the Gravy Over the Chicken Occasionally. Turn Chicken After 10 Minutes and Continue Cooking Until Chicken Is Done.

    5
    Done

    Lift Chicken from Pan and Grill Over Coals or Under a Preheated Griller, a Good Distance Away from the Heat Source, Until Chicken Is Touched With Brown.

    6
    Done

    in the Meantime Continue Simmering Gravy, Stirring Occasionally, Until It Is Thick.

    7
    Done

    When Chicken Has Been Grilled on Both Sides, Transfer to a Serving Plate and Spoon a Little of the Gravy Over. Serve the Rest of the Gravy Separately.

    Avatar Of Mason Patel

    Mason Patel

    Curry king known for his rich and aromatic Indian dishes.

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