Tender Charcoal Chicken with Exotic Sauce

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The following recipe has a mild yet delicious and aromatic flavor. For authentic taste, use a charcoal grill with a medium flame. Boneless chicken is preferred to make this recipe though you can use normal meat too. You must also keep the chicken in the marinade overnight so that it is absorbed deep within the pieces. You can also smoke and steam this chicken instead of grilling on direct heat. Leftovers of this recipe can be included in spicy fried rice. If you want to add some vegetables, use broccoli, zucchini and mushrooms. You can also add these delicious chicken pieces in spicy gravy to prepare an entirely new recipe. Let's make this scrumptious, tender, aromatic and flavorful chicken recipe.

Tender Charcoal Chicken with Exotic Sauce
Tender Charcoal Chicken with Exotic Sauce
Author:

Spicy charcoal grilled chicken

Make this dead simple and tasty grilled chicken recipe which is coated with sharp and spicy sauce and is cooked on a charcoal fire for an irresistible flavor.

Preparation Time: 20 minutes
Cooking time: 10 minutes
Servings: 4

Ingredients:
  • 800 gm boneless chicken pieces
  • 4 tsp light soy sauce
  • 1/5 tsp white pepper powder
  • 1/4 tsp garlic powder
  • 1/4 tsp green cardamom powder
  • 1/4 tsp red chili powder
  • 1/2 tsp ginger paste
  • few drops of sesame oil
  • pinch of clove powder
  • oodles of extra virgin olive oil
  • salt to taste

Instructions:

  1. Take a large bowl and add all the ingredients in it except chicken pieces and olive oil.
  2. Mix all the ingredients with the spoon and add 1/4 cup of olive oil.
  3. Add chicken pieces and apply the aromatic sauce all over the pieces.
  4. Cover with aluminum foil and refrigerate overnight.
  5. Heat a charcoal grill with a medium flame.
  6. Place marinade-coated chicken pieces on it and roast flipping the pieces on all the sides.
  7. Roast till the pieces turn light golden color.
  8. If required, you can brush the pieces with some more olive oil while roasting.
  9. Place in a serving plate and cut the pieces into halves with a sharp knife.
  10. Serve with a spicy sauce or dip.

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