GRILLED MINTY CHICKEN

 GRILLED MINTY CHICKEN 

This is a recipe created by my daughter. So I will certainly not take credit for it. It is very spicy and has a wonderful and distinct flavour of Mint to it. The blend of all the aromatic spices and the tenderness of the chicken definitely makes it a succulent meal. You can also barbecue it if you wish. So here goes the recipe for those who are adventurous on the kitchen. 

INGREDIENTS FOR MARINADE 

1 Inch piece of fresh ginger

4 green chillies (Optional)

4-5 Spring Onions or 1 Medium/ Small sized onion

1 Small Bunch of Mint Leaves

(Crush all these to a paste)

SPICES 

2 Tbsp Coriander Seeds

1 Piece Star Anise 

2 1 Inch Sticks of Cinnamon

(Grind all these to a powder)

1 Tbsp Turmeric Powder

1/4 cup Fruit Vinegar(Grape or Apple Cider)

4 Tbsp Oil

Juice of 2 Limes 

Place all the above ingredients in bowl and mix well to form the marinade. 

1 Chicken - Washed, dried and cut into 4 Pieces. 

2 Teaspoons Salt

DIRECTIONS 

1) With a sharp knife cut gashes into all the chicken pieces. Or using a fork, prick deeply into the each piece. Apply 2 teaspoons of salt to it, rub well and let it stay for 10 minutes. NOT less or more than that. Flip the pieces of chicken over three times during those 10 minutes. This is the most important step.

2) Apply the marinade all over the chicken and set aside to marinate for at least two hours. 

Place the chicken in an oven proof dish. 

3) Pre-heat the oven to 190 degrees C and set cooking time to about 30 to 40 minutes. 

Flip over the pieces of chicken  halfway through the grilling time. 

Two minutes before the timer is up, glaze the chicken with melted butter.

OPTIONAL

Place thickly sliced potatoes at the bottom of the baking dish and sprinkle some salt over before placing the chicken over them. 

Serve with a salad, garlic sauce, or Mint Chutney along with roti, naan, chapatti or dinner rolls. Lip smacking good....Bon Apetit!