• Prep Time:
  • Cooking Time:
  • Serves: 4 Servings

Bademiya's Justly Famous Chile-Coriander Chicken

  • Recipe Submitted by on

Category: Poultry

 Ingredients List

  • 4 Whole chicken legs or; (*see
  • -directions)
  • 1 1/2 tb Coriander seeds
  • 2 ts Whole black peppercorns
  • 1 ts Cumin seeds
  • 6 Cloves garlic; peeled
  • 1 Piece fresh ginger; thinly
  • -sliced (2 inches)
  • 3 tb Vegetable oil
  • 1/4 c Water; or as needed
  • 2 tb Fresh lemon juice
  • 1 tb Cayenne pepper or hot
  • -paprika
  • 1 1/2 ts Salt
  • 1/2 c Chopped fresh cilantro
  • Thinly sliced red onion; for
  • -garnish
  • Wedges of limes or lemons;
  • -for garnish

 Directions

or*1 whole chicken (3 1/2 to 4 pounds), cut into 8 pieces

Remove and discard the skin from the chicken legs, then rinse under cold
running water. Drain and blot dry with paper towels. Place the legs in a
baking dish large enough to hold them in one layer and set aside while you
prepare the seasoning paste.

Heat a dry skillet over medium heat and add the coriander seeds,
peppercorns, and cumin seeds. Toast the spices until fragrant, 2 to 3
minutes, shaking the skillet occasionally. Let cool, then transfer to a
spice mill and grind to a fine powder. Combine the ground spices in a
blender or mini chopper with the garlic, ginger, oil, 1/4 cup water, lemon
juice, cayenne, and salt. Process to a smooth paste, adding more water if
necessary to obtain a pourable consistency. Add the cilantro and process
just to mix.

Using your fingers, spread the seasoning paste over the chicken legs to
coat on both sides, then cover and let marinate, in the refrigerator, for 4
to 6 hours.

Preheat the grill to high.

When ready to cook, oil the grill grate. Remove the chicken legs from the
baking dish and arrange on the hot grate. Grill, turning with tongs, until
the juices run clear when the tip of the skewer or sharp knife is inserted
in the thickest part of a thigh, 6 to 10 minutes per side (12 to 20 minutes
in all).

Transfer the chicken legs to serving plates or a platter and serve
immediately garnished with sliced red onion and lime or lemon wedges.

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