Easy Grilled Chicken

Peter Estern

Ingredients

• 1 whole chicken cut up into 8 pieces skin & external fat removed (except for wings)	• 2 tspgarlic minced fine
• 2 tsp fresh ginger minced fine
• 1 tsp whole coriander seeds, roasted and then ground	• 2 Tbslemon juice or white wine vinegar or a combination of the two
• 1 tsp salt	• 1 Tbsolive oil
• &#189 tsp freshly ground black pepper
• 1 tsp red chili powder

Instructions

Toast the coriander seeds in a hot skillet (cast iron is best) over med low heat until they just start to become fragrant, about 3 to 5 min.
Remove from heat & allow to cool a few minutes.
After cooling, grind to powder using either a coffee grinder or a mortar & pestle or the back of a heavy pan against a cutting board.
In a small bowl mix all seasoning ingredients together into a thick paste.
And finally:
Remove the skin and make 2-3 deep cuts in each chicken piece. Rub the paste all over the chicken pieces working it into the cuts and marinate 4-5 hours or overnight in the fridge.
Grill the chicken directly on the grid starting with what used to be the skin side up at 325° to 350°. After about 20 minutes, turn chicken pieces over and cook until done, about another 10 to 20 minutes.
Enjoy.

Notes

Number of Servings:

Time to Prepare: