From Chicken – the best ever recipe collection
900g chicken drumsticks or thighs
1 tsp whole black peppercorns
1/2 tsp cumin seeds
4 tsp sugar
2 tsp paprika
2cm piece fresh root ginger peeled
3 garlic cloves crushed
15g fresh coriander, white root or stem, finely chopped
3 tbsp of vegetable oil
Chop through the narrow end of each chicken drumstick with a heavy knife. Score the chicken pieces deeply to allow the marinade to penetrate. Set aside in a shallow bowl.
Grind the peppercorns, cumin seeds and sugar using a pestle and mortar. Add the paprika, ginger, garlic, coriander and oil and grind to a paste.
Spread the marinade over the chicken and place in the fridge for 6 hours
Preheat the grill or prepare the barbecue. Cook the chicken for 20 minutes, turning once. Season with salt to taste.
It’s the hottest day of the year in England so far; 30 degrees and I don’t think a casserole is at all appropriate for a day such such this. So settled on this thai grilled chicken (although I am not too sure that it’s thai even though the cookbook claims that it is, I am quite sceptical as it doesn’t really taste “thai” and so I have chosen not to categorise it as Thai.)
To get the BBQ effect, I went for the griddle pan. The chicken was tender and the skin crispy (especially since I scattered some sea salt on top of it before sending it onto the griddle pan)l Accompanied with spinach, tomatoes and rice, it’s a good meal to get over the abysmal play of the England team.
Grilling’s quite as well, the taste isn’t exactly the same, but the chicken seems to be juicer when cooked this way.