Himalayan grilled chicken
Serves 4, with leftovers
|2||tomatoes, peeled and chopped|
|1||teaspoon ground cumin|
|1||teaspoon ground coriander|
|3-inch piece fresh ginger, coarsely chopped|
|2||cloves garlic, coarsely chopped|
|Juice of 1 lime|
|Salt and pepper, to taste|
|1/4||cup olive oil|
|7||whole chicken legs (thighs and drumsticks)|
|2||limes, cut into wedges (for serving)|
|Few sprigs fresh cilantro|
2. Place the chicken pieces in the marinade and turn them over to coat them on both sides. Cover and refrigerate for 2 to 8 hours.
|1/2||cup unseasoned rice vinegar|
|2||cloves garlic, mashed to a fine paste|
|1||teaspoon crushed red pepper|
2. Reduce the heat to low and simmer 5 minutes.
3. Remove the vinegar mixture from the heat. Add the garlic, salt, and crushed red pepper. Leave to cool.
4. Light a charcoal grill or turn a gas grill to medium-high. When the coals are ready, remove the chicken from the marinade and grill for 30 minutes, basting often with the remaining marinade, until a meat thermometer inserted into the thickest part of the leg or thigh reads 165 degrees.
5. Remove the chicken from the grill. (Set aside 3 whole legs or 3 drumsticks and 3 thighs for the salad.) Serve the chicken with lime wedges, cilantro, and the dipping sauce.