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South Asian Grilled Chicken

Posted By Allergic Living On 2010/07/02 @ 4:42 pm In Celiac, Gluten-free,DFCF,Eggs,Fish,For Kids,Grilling,International,Main Dishes,Milk/Dairy,Mustard,Other Legumes,Peanut,Sesame,Shellfish,Soy,Spring,Sulphites,Summer,Tree Nuts,Wheat | No Comments

Thai Grilled Coriander Chicken (2) [1]Serves 4-6
Free of: Gluten and all top allergens

Chicken

Ingredients

  • 1 whole organic chicken, rinsed and cut into 8
  • 4 tbsp (60 mL) whole coriander seeds
  • 2 tbsp (30 mL) whole mixed peppercorns
  • 2 tbsp (30 mL) fresh garlic, roughly chopped
  • 1 tsp (5 mL) coarse salt
  • 1 tsp (5 mL) olive oil
  • Bunch fresh coriander leaves (for garnish)

Sweet & Spicy Dipping Sauce

Ingredients

  • 1⁄2 cup (125 mL) rice wine vinegar [look for allergen-free brands]
  • 1⁄2 cup (125 mL) clear honey
  • 1 tbsp (15 mL) fresh garlic, minced
  • 1⁄2 tsp (2.5 mL) dried red pepper flakes
  • 1⁄2 tsp (2.5 mL) salt

Method

  1. Place coriander seeds, peppercorns, garlic, salt and oil in a large mortar and pound with a pestle until a paste forms. (Or pulse ingredients for 1 minute in a spice grinder or mini-chopper until combined.)
  2. Rub paste over cut-up chicken to coat. Marinate for 2-4 hours in the refrigerator.
  3. Meanwhile, make the dipping sauce: combine rice wine vinegar and honey in a small saucepan. Bring to a boil over medium heat and then simmer over low heat for 2-3 minutes, stirring occasionally. Add remaining ingredients and simmer for an additional 2 minutes. Set aside and cool.
  4. Pre-heat barbecue or broiler on high. Cook chicken on both sides for 6-8 minutes or until juices run clear when cut with a knife.
  5. Transfer chicken to a serving platter garnished with fresh coriander leaves.Pour dipping sauce into small individual bowls and serve.

Recipe by Simon Clarke

Food photography by Chris Gonzaga

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