fzxdoc and
@bbqoaf
INGREDIENTS
1 large chicken cut into pieces
1 tablespoon toasted ground cumin
1 tablespoon toasted paprika
1/2 tablespoon toasted ground coriander seed
/2 teaspoon ground turmeric
1/2 teaspoon cayenne pepper
1/2 tablespoon achiote or a few drops red food coloring (optional)
4 cloves garlic, minced
1 tablespoon fresh ginger, minced
1 cup plain yogurt (Greek yogurt is best)
juice of 1 lemon
3 tablespoons cup kosher salt (For dry brine)
Thinly sliced raw onion
1/2 cup roughly chopped cilantro leaves
2 lemons or limes, cut into wedges
INSTRUCTIONS
Combine cumin, paprika, coriander, turmeric, cayenne, achiote, garlic, ginger, yogurt, lemon juice, and salt in a large bowl and whisk to combine. Pour marinade all over chicken, mix well to coat every surface. cover loosely and refrigerate. Allow to marinate for at least 4 hours and up to 8, turning occasionally.
I front seared the chicken on the SnS (charcoal only, no smoke) to get nice color being careful not to burn the chicken. Then put on the cool side until the breast read 165 and the legs and thighs closer to 175.
I brought the excess marinade to a boil and used it as a sauce. Was delicious.
Serve with cilantro, onion and limes.
I toasted my spices before I mixed them in the yogurt.
I did not have achiote or red food coloring.
@bbqoaf
INGREDIENTS
1 large chicken cut into pieces
1 tablespoon toasted ground cumin
1 tablespoon toasted paprika
1/2 tablespoon toasted ground coriander seed
/2 teaspoon ground turmeric
1/2 teaspoon cayenne pepper
1/2 tablespoon achiote or a few drops red food coloring (optional)
4 cloves garlic, minced
1 tablespoon fresh ginger, minced
1 cup plain yogurt (Greek yogurt is best)
juice of 1 lemon
3 tablespoons cup kosher salt (For dry brine)
Thinly sliced raw onion
1/2 cup roughly chopped cilantro leaves
2 lemons or limes, cut into wedges
INSTRUCTIONS
Combine cumin, paprika, coriander, turmeric, cayenne, achiote, garlic, ginger, yogurt, lemon juice, and salt in a large bowl and whisk to combine. Pour marinade all over chicken, mix well to coat every surface. cover loosely and refrigerate. Allow to marinate for at least 4 hours and up to 8, turning occasionally.
I front seared the chicken on the SnS (charcoal only, no smoke) to get nice color being careful not to burn the chicken. Then put on the cool side until the breast read 165 and the legs and thighs closer to 175.
I brought the excess marinade to a boil and used it as a sauce. Was delicious.
Serve with cilantro, onion and limes.
I toasted my spices before I mixed them in the yogurt.
I did not have achiote or red food coloring.
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