Grilled spicy chicken

The Irish Times Magazine - - FOOD -

A sim­ple fresh dish that’s per­fect for any time of year. The mari­nade also works for lamb chops baked in the oven on a bed of po­ta­toes. Feel free to add dif­fer­ent spices if you have them in the kitchen. Co­rian­der and fen­nel would be a lovely ad­di­tion. 1tbs gin­ger, finely grated 2 large cloves gar­lic, crushed 1tsp ground cumin Pinch of chilli to taste 1tsp garam masala 200ml nat­u­ral yo­gurt

Cut each por­tion of chicken into long strips and place in a bowl. Squeeze over the juice and and mix in the zest of the lemon. Al­low to sit while you make the mari­nade.

Mix all the in­gre­di­ents well to­gether in a bowl or if you have a blender, blend un­til smooth and pour over the chicken and mix well. Cover and al­low to mari­nade for 30 min­utes at room tem­per­a­ture.

When you are ready to cook, heat the grill un­til medium hot. Re­move the chicken from the mari­nade and place on the grill rack. Cook for 10- 15 min­utes de­pend­ing on the thick­ness of the strips, re­mem­ber­ing to turn them dur­ing the cooking.

Serve with the cit­rus wedges and salad.

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