Mahogany Grilled Chicken Thighs Or Legs With Sweet-and-sour Curry Spice Rub
From choclytcandy 14 years agoIngredients
- chicken shopping list
- 3/4 cup granulated sugar shopping list
- 3/4 cup kosher salt shopping list
- 4 chicken leg quarters or 8 chicken thighs shopping list
- ground black pepper shopping list
- Sweet and Sour spice Rub: shopping list
- 1 tablespoon ground cumin shopping list
- 1 tablespoon curry powder shopping list
- 1 tablespoon coriander seeds (crushed) shopping list
- 1 tablespoon paprika shopping list
- 1 tablespoon brown sugar shopping list
- 2 medium cloves garlic , minced shopping list
- 1/4 cup red wine vinegar shopping list
- 1/4 cup distilled white vinegar shopping list
- 1/4 cup peanut oil shopping list
- Variation -- ASIAN spice PASTE: shopping list
- 2 tablespoons fresh cilantro leaves shopping list
- 1 tablespoon minced hot chile , (chile of your choice) shopping list
- 2 medium cloves garlic shopping list
- 1 tablespoon minced fresh ginger shopping list
- 2 tablespoons soy sauce shopping list
- 2 tablespoons peanut oil shopping list
- Variation-- chili spice PASTE WITH CITRUS AND CILANTRO: shopping list
- 1 teaspoon ground cumin shopping list
- 1 teaspoon chili powder shopping list
- 1 teaspoon paprika shopping list
- 1 teaspoon ground coriander shopping list
- 2 tablespoons fresh cilantro leaves shopping list
- 1 small clove garlic shopping list
- 1 tablespoon orange juice shopping list
- 1 tablespoon pineapple juice shopping list
- 1 tablespoon lime juice shopping list
- 1 tablespoon olive oil shopping list
- 2 dashes hot pepper sauce shopping list
- Variation --MEDITERRANEAN spice PASTE: shopping list
- 4 medium cloves garlic shopping list
- 2 tablespoons grated lemon zest shopping list
- 1/4 cup fresh parsley leaves shopping list
- 1/4 cup olive oil shopping list
- 1 tablespoon fresh thyme shopping list
- 1 tablespoon fresh rosemary shopping list
- 1 tablespoon fresh sage leaves shopping list
How to make it
- 1. In gallon-size zipper-lock plastic bag, dissolve sugar and salt in 1 quart water. Add chicken, pressing out as much air as possible; seal and refrigerate until fully seasoned, about 1 1/2 hours.
- 2. Light 5 quarts charcoal (one chimney starter heaped full) and allow to burn until flames have died down and all charcoal is covered with a layer of fine gray ash. Build two-level fire by stacking half of the hot coals on one side of grill to within 3 inches or so of grill rack for medium-hot fire. Arrange remaining coals in single layer on other side of grill for medium-low fire. Return grill rack to position; cover grill and let rack heat 5 minutes.
- 3. Meanwhile, remove chicken from brine, dry thoroughly with paper towels, and season with pepper. Mix rub ingredients in a small bowl. Set aside.
- 4. Cook chicken, uncovered, over medium-hot fire, extinguishing any flames with squirt bottle, until seared, about 1 to 2 minutes on each side. Move chicken to medium-low fire; continue to grill uncovered, turning occasionally, until chicken is dark and almost fully cooked, 8 to 12 minutes for thighs, 12 to 16 minutes for whole legs. Brush the spice rub on both sides of each piece. Continue to grill chicken, brushing with remaining rub, until fully cooked, about 4 minutes more. Transfer to serving platter. Serve warm or at room temperature.
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