Grilled spring chicken
Grilled spring chicken
This recipe for grilled chicken is hot and spicy at its best, a deliciously wholesome meal that all are certain to enjoy despite the simplicity of its ingredients and method of cooking. Serve with a generous heaping of zesty herbed onions and some fresh Persian bread for additional satisfaction.
INGREDIENTS:
For shatta marinade
- 1000 g red chili
- 250 g red chili padi
- 300 g tomato paste
- 3 tbsp red palm oil
- 1 tsp salt
For grilled spring chicken
- 1 whole spring chicken, quartered
- 2 tbsp red palm oil
- 3 tbsp shatta marinade
- 1 tbsp white pepper; crushed
- 1 tbsp salt
METHOD:
To prepare shatta marinade.
- Blend together red chilies and red chili padi until a paste is formed. Heat the oil in a saucepan, then sauté the blended mixture with tomato paste until a fragrance is emitted. Season with salt. Store leftover marinade in the refrigerator for up to a week.
To cook spring chicken.
- Marinate chicken quarters with shatta marinade, white pepper and salt for 3 hours. Grill the chicken quarters over a heated griddle until cooked.
