Name: Nepali Grilled Chicken
Ingredients: 1 3-1/2 to 4 lb chicken, cut into 12 to 16 pieces, or 3 to 3-1/2 lbs chicken legs and breasts, cut into smaller serving pieces; 1 cup chopped ripe tomatoes or canned tomatoes; 1 ½ tsp ground cumin; 1 ½ tsp ground coriander; 1 tbsp minced ginger; 3 tbsp chopped garlic; 1 tbsp fresh lime juice; 2 tsp salt; ¼ cup vegetable oil

CategoryPoultry

Source: Mangoes & Curry Leaves
Region: Nepal
Rating: 9/10

Yields1 Serving

1 3-1/2 to 4 lb chicken, cut into 12 to 16 pieces, or 3 to 3-1/2 lbs chicken legs and breasts, cut into smaller serving pieces

Marinade

1 cup chopped ripe tomatoes or canned tomatoes

1 ½ tsp ground cumin

1 ½ tsp ground coriander

1 tbsp minced ginger

3 tbsp chopped garlic

1 tbsp fresh lime juice

2 tsp salt

¼ cup vegetable oil

Wash the chicken well in cold water and set aside. Place all the marinade ingredients except the oil in a blender or food processor and process to a paste. Transfer to a large bowl and stir in the oil. Place the chicken in the bowl and rub to coat them will marinade. Cover and refrigerate for 4 to 8 hours.

Prepare a charcoal or gas grill or preheat the broiler. Place chicken on a rack about 5 inches from the coals or flame and grill, turning several times, until cooked through about 20 minutes.

Ingredients