Grilled Chicken, anyone?

Well. Not much of a story here. It was a Friday morning. We woke up early, got ready for office, decided to have breakfast together before rushing off. Over omelets, toasts and OJ,  we discussed dinner plans. “What about grilled chicken at Empire’s? We could walk around Brigade Road too”. I had my own idea: “Why don’t we make it at home and watch Seinfeld reruns on tv!” Guess whose idea was voted

I got the marinade ready and on the chicken legs in about 5 minutes. And then we were on our way, visions of yummy morsels of white meat in our heads.

Back home around 7 PM.  I let M take the marinated chicken out of the refrigerator (so, we basically let the meat soak in all the goodness for about 10 hours). He started the grill while I prepared the salad. In about 30 minutes, here’s how it looked straight out of the oven and onto my plate:

And here’s what I ate it with…

I think I got your attention now Without much further ado then, here’s the recipe:

K’s Special Grilled Chicken with Tomato Salad:

Ingredients

For the chicken:

• 4 pieces of whole chicken legs
• 1 teaspoon vegetable oil
• 0.5 cup yogurt
• 1.5 tablespoon paprika or red chilly powder
• 1 tablespoon turmeric powder
• 1 tablespoon cinnamon powder
• 1 teaspoon cumin powder
• 1 teaspoon coriander powder
• 0.5 teaspoon pepper powder, white or black
• 1 tablespoon ginger-garlic paste
• 0.5 teaspoon sugar
• Salt to taste
• Little oil for brushing over the chicken when they are grilling away in the oven

For the salad:

• 1 big red tomato, chopped
• 0.5 cups of chopped cucumber
• 1 big red onion, chopped
• Crushed pepper and salt, to taste

Procedure

1. Mix all ingredients for the chicken together (except the chicken legs!). Your marinade is ready.
2. In a glass bowl, mix the marinade with the chicken legs. Let this rest in your refrigerator for about 10-12 hours or preferably overnight.
3. Preheat the oven to 180 degrees centigrade.
4. Place the whole chicken legs in the oven and grill for about 20 minutes on each side (that is totally about 40 minutes). Once every 10 minutes, brush a bit of vegetable oil over the chicken legs. Make sure the chicken is cooked through, but do not let it burn.
5. In the meantime, for the salad, chop all the ingredients, add crushed pepper and salt to taste, and toss. Salad is ready!
6. Now, EAT!

M and I were in heaven. The well marinated chicken was so tender and yet juicy, and the salad provided just the right crunch. Here’s one more picture of the last chicken leg before it was devoured in like 1 minute:

Farewell, last chicken leg! May you rest in peace in M's tummy.

Try it out and let me know, guys!

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