Yummy Healthy Food
FOOD INSPIRATION DURING THE TIME OF THE CORONAVIRUS
Spicy Grilled Chicken
I got this recipe from the Boston Globe Magazine in an article written by Christopher Kimball. It's the first thing that I cooked on the grill this spring.
This takes 10 minutes to prepare the spice rub. After the chicken is covered in the spice mixture, it needs to rest for 45 minutes. Then it's grilled for about 1/2 hour. This recipe serves 4 people.
-Extra virgin olive oil
-3 cloves of garlic
-1 TBS ground sumac (or 1/2 TBS lemon zest; 1/2 TBS black pepper; 1/2 tsp salt)
-2 tsp ground coriander
-2 tsp curry powder
-1 tsp garam masala
-1 tsp paprika
-3/4 tsp ground cumin
-1/2 tsp ground cardamon
-1/2 TBS salt
-1/2 tsp pepper
-package of 4 bone-in chicken thighs
-package of 5-6 drumsticks
1) Prepare spice rub
-Mince or grate garlic
-Combine 1 1/2 TBS olive and garlic in small skillet over low heat
-Stir until fragrant, but not brown, about 2 minutes
-Transfer to a small bowl
-Stir in all the spices to make a paste
2) Rub spice paste onto chicken
-Rub the paste between the skin and flesh of the chicken evenly
-Rub remainder of paste over the skin
-Let stand at room temperature for 45 minutes
-Prepare grill for indirect cooking
-Turn all burners of gas grill to high and heat covered for 15 minutes
-Clean and oil the cooking grate
-Keep 1 of the burners on high and the other on low heat
-Place chicken thighs skin side up and drumsticks on low heat side
-Cook for 15 minutes
-Rearrange chicken so that the pieces away close to the high heat side are moved to the cooler side and vice versa
-Cook another 10 minutes
-Flip each piece of chicken over and move to high heat side of grill
-Cook another few minutes until skin is lightly brown and crisp
-Transfer to a platter
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