[jyotirmoy]

http://www.gourmetin...=13&image_id=97

Title :: Spicey Grilled chicken
Author :: jyotirmoy
Category :: Non Veg
Ingredients ::

• 500gm. Chicken Breast (boneless & skinless) (cut into 1" chunks)
  
• 1 medium Onion (peeled & coursely chopped)
  
• 4 cloves of Garlic (peeled & coursely chopped)
  
• 1 (1") piece of Ginger (peeled & coursely chopped)
  
• 1 medium Sweet Red Pepper (seeded) (stemmed & chopped)
  
• 1/2 tsp. of Garam Masala
  
• 1/2 tsp. of Ground Cumin Seeds
  
• 1/2 tsp. of Ground Coriander Seeds
  
• Salt (to taste)
  
• 1/2 tsp. of Ground Black Pepper
  
• 2 tbsp. of Plain Yogurt
  
• Lemon Juice
  

Description ::
A Diwali treat

1) Mince the onion, garlic, ginger, and red pepper in a food processor or blender. Add all the spices and yogurt and mince again. Transfer to a bowl and add the chicken. Toss to mix, cover and refrigerate for 4 hours or longer.

2) When ready to grill, lift the chicken out of the marinade and thread onto skewers. Cook covered on a medium-hot grill, turning occasionally until tender and lightly browned, about 8 minutes per side.

3) Spoon some of the leftover marinade over the skewers as they cook. When the chicken is done, uncover, turn up the heat and chat the skewers slightly for a few minutes more. Slide chicken off the skewers, heap onto a platter, and sprinkle with lemon juice.


View Recipe

[neeleem]

Sounds absolutely mouth-watering, Jyoti da . I am surely going to try this.

I have a thought about chicken breasts which I thought I might ask to see if you or anyone else agrees with or has experienced. Most recipes intended to be made boneless always suggest using Chicken breasts obviously because that is the cut of the chicken which gives the most solid piece of boneless meat. From experience I always find that the meat from chicken breasts is never as tender and juicy as the meat from say the leg quarter (drumsticks and thighs) or wings. Do you find that as well? I used to always make all the chinese preparations (chilly chicken, garlic chicken etc.) with breasts and found it was ok. But of late I always get thighs, bone them to get nice chunky pieces out and cook it with them. The taste is so much better. The chicken goes absolutely tender and juicy (you know the melt in your mouth feeling) which I never got with chicken breasts. Infact I made Jyoti da's Chicken 65 with pieces from thighs and it was brilliant ! Would like to know what others think.

[neeleem]

    Nice one PD!

It probably must do context filtering as in checking if other words in the post contain chicken, duck, turkey etc or if it contains her, she, girl etc.   I'm sure it doesn't but it does allow breasts and thighs!

[iwanttogoback]

neeleem, I agree. can you get ready boned thighs? most butchers here sell them and they are wonderful - better flavour, less dry, no bones and ready to cook. they have a very silly name, lovely legs or something equally ridiculous.

I usually buy them from supermarket meat sections here and you can often get free range.

[jyotirmoy]

In general meat from the parts of the body which move is the best. So legs, necks & tails are chosen cuts. The meat from these parts are also a bit flaky. The advantage of chicken breast for searing, grilling etc. is the large surface area. The firmness of this meat is useful when you stuff them.
Microwaving breasts in a covered enclosure for a while & susequently quick grilling them helps to retain the fluid & appear juicy.

[dzibead]

This will be dinner tomorrow night.  Mmmmm!

[sugarnspice]

Hi just got onto this thread.
my two bits:
If you can get boned thighs, like we do out here, the pieces are fairly large and a better option than breast. But if you first marinate the breast pieces in lemon juice for approx 20min, it tastes just as good.
Tip from a well known chef here.