Grilled Chicken

Grilled Chicken Recipe

Name: Grilled Chicken

Origin: Africa (General Preparation Style)

Ingredients:

• Chicken pieces of choice (thighs
• drumsticks
• breast
• or whole spatchcocked chicken)
• garlic (minced or paste)
• fresh ginger (grated)
• Scotch bonnet or chilli pepper (blended or ground)
• seasoning cubes
• curry powder
• thyme
• paprika or suya spice
• soy sauce or Worcestershire sauce
• lemon juice or white vinegar
• vegetable oil
• salt

Steps:

1. Clean and wash the chicken pieces thoroughly, then pat them completely dry with a paper towel removing excess moisture is essential for allowing the marinade to adhere properly and for achieving a well-charred exterior during grilling
2. Using a sharp knife, make deep cuts or incisions into the thickest parts of each chicken piece, particularly the thighs and drumsticks this allows the marinade to penetrate deep into the meat rather than sitting only on the surface
3. In a bowl, combine the minced garlic, grated ginger, blended Scotch bonnet pepper, curry powder, thyme, paprika or suya spice, soy sauce or Worcestershire sauce, lemon juice or vinegar, vegetable oil, salt, and crumbled seasoning cubes into a thick, well-mixed marinade paste
4. Coat every piece of chicken generously in the marinade, working it into the cuts and under the skin wherever possible to ensure maximum flavour penetration
5. Cover the bowl with cling film or a lid and refrigerate to marinate for a minimum of 1 hour, though overnight marination (8–24 hours) produces a dramatically superior result in both flavour and texture
6. When ready to cook, remove the chicken from the fridge and allow it to come to room temperature for 20 minutes before grilling
7. If using a charcoal or open grill, place the chicken pieces over medium-hot coals and grill, turning every 8 to 10 minutes and basting with leftover marinade at each turn, until all sides are deeply golden, slightly charred, and cooked through — approximately 30 to 40 minutes depending on the size of the pieces
8. If using an oven grill or broiler, arrange the chicken on a wire rack over a lined baking tray and grill at 200°C (400°F), turning and basting every 10 to 15 minutes, for 35 to 45 minutes until fully cooked through and the exterior is caramelised and slightly charred
9. Allow the chicken to rest for 5 minutes before serving, as this allows the juices to redistribute evenly throughout the meat
10. Tip: The deeper your incisions and the longer your marination time, the better the result; Never skip the resting period after grilling, cutting into the chicken immediately causes all the juices to run out, leaving the meat dry; Basting the chicken with leftover marinade at every turn during grilling is what builds the layered, sticky, deeply flavoured crust that makes great grilled chicken unforgettable