Hi ya folks, I really wanted something you can cook on a grill but yet again it is very cold outside and with the help I have that they do not want to help me set up my grill and cook. So I had to improvise by either using a broiler or a grill pan. They sell grill pans everywhere and yet when you have the broiler going it gets kind of messy. Plus you do not know who has used it before you when you rent an apartment anywhere here in usa.
If you are going to broil, I would suggest you take a piece of aluminum foil and cover the broiler pan with it. This will help make the cleanup a breaze. Be sure to wash the broiler pan too just to make sure it is clean and put it back under the broiler where it belongs. If you are using a grill or grill pan this is ok too and the grill pan is a type of a pan that has ridges on it. It actually similates the actual cooking on a grill too. Plus it channels the fat away from the meat when it is cooking.
This recipe comes with some options that you may like and I hope you will enjoy it. Take a big cereal bowl or small mixing bowl and add 1 kg or 1 lb of chicken after you washed it. It can be any part of the chicken so do not worry. In mortar and pestle grind 1 pinch each of black peppercorns, cumin seeds and coriander seeds in to a coarse powder. Add this to the chicken.
Add 1 pinch each of paprika, curry powder, either pink salt, vegtea seasoning or 1 bullion cube. Crush 3 cloves of garlic in mortar and pestle and add to chicken. I used 1 oz of grapeseed oil. The oils from olive, peanut, corn, canola, sunflower, safflower and coconut can also be used. For a little bit of tang, add either 1 tsp of white or apple cider vinegar or lemon or lime juice.
Mix thoroughly and heat up the grill pan on the stove top if you are using or bbq grill that has been set up and ready or in the broiler. Cover and let cook for 30 minutes which is 3 intervals of 10 minutes each or until the chicken is done turning frequently. as you go along. This can be eaten with chapati and chutney.
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