OVEN BARBECUED CHICKEN.
Ingredients-
3 pounds of skinned Chicken parts.
2-lemon juice.
1 teaspoon of paprika.
¼ teaspoon of ground red pepper.
1 teaspoon of salt.
Method.
1. Wash and thoroughly dry the chicken parts. With a point of a sharp knife, make deep cuts in equal distance and place it in a large mixing bowl.
2. Mix together the lemon juice, paprika, red pepper and salt and rub this mixture well into the chicken pieces.
3. Let the chicken in this stage rest for one hour on room temperature. Meanwhile prepare the marination.
MARINATION INGREDIENTS.
6 cloves of garlic peeled and chopped.
2-inch piece of ginger root peeled and chopped.
3 green Serrano chilli peppers, or 1 jalapeno chilli.
1-½ cups of plain yogurt.
4 tablespoons of melted butter.
1-½ teaspoons of ground cumin seeds.
1 teaspoon of salt.
1/2 level tsp. ground cardamom.
1 tsp. garam masala
A few drops of red or orange food coloring.
Method.
1. Place the ginger, garlic and chilli peppers in a food processor grind it and add all spices and process to a smooth sauce. The color will seem garish but don’t feel it will tone down under the grill.
2. Using a spatula pour the mixture from the processor over the chicken pieces and rub it well into and on every piece. Set the chicken aside to marinate at room temperature for two hours, this marinated chicken can wait for ten hours also in refrigerator.
Preheat the oven to 450 degrees. (if using a charcoal barbecue, make sure the coals are glowing).
3. Thoroughly drain the chicken from the marinade and let it dry. To reserve the marinade give a blow with blow-dryer.
4. Place the chicken pieces on a raised rack or on an oven spit with a pan set below to catch the basting marinade.
5. Sear the chicken on all sides, turning with tongs to avoid piercing the seal being built up. Immediately lower the heat to 375 degrees or place the chicken pieces away from the source of heat.
6. Immediately baste with the marinade and cook for 5 minutes. Baste again if the surface has dried and cook for another 5 minutes.
7. Turn the pieces over carefully with the tongs and baste the reverse sides with the marinade. Keep turning as necessary, basting when the surface looks dry.
8. Now increase the heat to 450 degrees and brush the chicken pieces with a complete coating of melted butter. Replace them under the grill so that the coating and butter fuse to a crisp, hard crust.
9. Remove the chicken pieces with tongs and set them on a platter with onion rings and limes and serve immediately.
