Ingredientes para Bademiya's Justly Famous Chile Coriander Chicken
- 4 chicken quarters
- 3 tablespoons coriander seeds
- 1 teaspoon whole black peppercorns
- 1 1/2 teaspoons cumin seed
- 4 garlic cloves, peeled
- 2 (1 inch) pieces fresh ginger, peeled
- 1/4 cup vegetable oil
- 1/4 cup water, plus more if needed
- 2 tablespoons fresh lemon juice
- 1/2 teaspoon cayenne pepper (or more, to taste)
- 1 teaspoon salt (or to taste)
- 1/2 cup fresh cilantro, chopped
- red onion slices, for garnish
- lime or lemon wedges, for garnish
- flour tortillas, for serving
- lavash bread, for serving
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Bademiya's Justly Famous Chile Coriander Chicken? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
Cómo preparar Bademiya's Justly Famous Chile Coriander Chicken
- Remove and discard the skin from the 4 chicken legs. Rinse under cold running water, drain, and pat dry with paper towels.
- In a dry skillet over medium heat, toast the coriander seeds, peppercorns, and cumin seeds until fragrant (2-3 minutes), shaking occasionally. Let cool completely.
- Grind the toasted spices to a fine powder using a spice mill or mortar and pestle.
- In a blender or food processor, combine the ground spices, minced garlic, grated ginger, vegetable oil, 1/4 cup water, lemon juice, cayenne pepper (adjust to your spice preference), and salt. Process until a smooth paste forms, adding more water if needed to reach a pourable consistency.
- Add the chopped cilantro and pulse to combine.
- Spread the spice paste evenly over the chicken legs, ensuring both sides are coated. Cover and refrigerate for 4-6 hours to marinate.
- Preheat your grill to high heat. Oil the grill grates to prevent sticking.
- Place the marinated chicken legs on the hot grill grates.
- Grill, turning occasionally with tongs, until the juices run clear when pierced with a fork and the internal temperature reaches 165°F (74°C) – approximately 15-20 minutes.
- Remove the chicken legs from the grill and let rest for a few minutes.
- Serve immediately, garnished with sliced red onion and lime or lemon wedges. Enjoy with flour tortillas or lavash bread!
Nutrition Information (Approximate per serving)
Sodium
36 g
Sugar
1g
Fat
6g
Carbs
1g
