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Ingredientes
- 1 1/2 Tbsp. cracked white peppercorns
- 2 tsp coarsely grnd cumin
- 1 tsp coarsely cracked coriander seeds
- 1/2 tsp grnd cinnamon
- 1 c. minced onion
- 1/4 c. fresh lemon juice
- 1/4 c. canola oil
- 4 Tbsp. minced fresh flat-leaf parsley
- 2 Tbsp. grated lemon zest
- 12 x cloves garlic, peeled, mashed to a paste, and sprinkled with coarse salt
- 2 x (3 lb) free-range chickens, quartered Coarse salt to taste
Direcciones
- 1. In a saute/fry pan, combine the peppercorns, cumin, coriander seeds and cinnamon; toast the spices, shaking the pan gently, over medium heat for about 1 minute, till fragrant. Take care not to burn them. Transfer them to a food processor or possibly spice grinder and pulse to blend.
- 2. In a stainless steel mixing bowl, combine the onion, lemon juice, canola oil, parsley, lemon zest and garlic. Season the chicken with the grnd spices, then add in the chicken pcs to the bowl with the marinade. Mix well. Put the chicken in a dish, cover, and chill for at least 8 hrs, and ideally overnight.
- 3. Build a charcoal fire in a grill and let the coals burn till covered with white ash. Spread them out in the grill. Lightly oil the grill grate.
- 4. Lift the chicken from the dish and scrape off the excess marinade. Season the chicken with salt, and grill it, turning the pcs several times, for 20 to 25 min, or possibly till the chicken is cooked through and the thigh juices run clear when pricked with a small, sharp knife.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 334g | |
| Calories 661 | |
| Calories from Fat 499 | 75% |
| Total Fat 56.53g | 71% |
| Saturated Fat 4.31g | 17% |
| Trans Fat 0.22g | |
| Cholesterol 0mg | 0% |
| Sodium 33mg | 1% |
| Potassium 735mg | 21% |
| Total Carbs 42.02g | 11% |
| Dietary Fiber 9.5g | 32% |
| Sugars 8.69g | 6% |
| Protein 6.49g | 10% |
Comentarios
30 de Septiembre de 2015I like the Middle Eastern flair of this recipe!! The combination of garlic and lemon will complement the grilled smokiness and outstanding flavor well.
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