Eaten fresh of the BBQ or eaten cold the next day, a nice and tasty way to eat chicken. I marinated mine the night before, cooked on the BBQ grill (not flat plate as stated in recipe) and served it up with a fresh green salad and home-made hash browns. Delicious.
*Taken from Murdoch Books, 'Australian Family Favourites', pg 166, published 2007*
Ingredients
250g (1 cup) Greek-style yoghurt
2 tsp soft brown sugar
4 garlic cloves, crushed
3 tsp ground cumin
1 1/2 tsp ground coriander
7g chopped flat-leaf (italian) parsley
3 tbs lemon juice
1 x 1.8 whole chicken, cut into 10 serving pieces
cooking oil spray
Method
Put the yoghurt, brown sugar, garlic, cumin, coriander, chopped parsley and lemon juice in a large non-metallic bowl and mix together.
Add the chicken pieces to the marinade and turn to coat. Cover and refridgerate for at least 2 hours, or overnight.
Lightly spray the barbecue plates with oil, then preheat the barbecue to medium heat. Remove the chicken pieces from the marinade and season. Cook the chicken pieces on the flat plate, turning them frequently, for 20-30 minutes, or until they are cooked through.
Serves 4-6
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