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Bademiya's Justly Famous Chile Coriander Chicken Recipe

Experience the fiery flavors of Bademiya's legendary Chile Coriander Chicken, a recipe inspired by Steven Raichlen's "The BBQ Bible." This recipe delivers a mouthwatering blend of spicy chile, fragrant coriander, and tender chicken, grilled to perfection. Adjust the cayenne pepper to your spice preference – from a mild kick to a scorching inferno! Best served with warm flour tortillas or lavash, accompanied by Afghan coriander sauce and tamarind dipping sauce (recipes not included). Prepare for a flavor explosion!

Prep Time 240 mins
Cook Time 30 mins
Calories 107.9 kcal
Protein 1g
Rating 5.0 (2 Reviews)
Bademiya's Justly Famous Chile Coriander Chicken 110

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for 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

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How to Make Bademiya's Justly Famous Chile Coriander Chicken

  1. Remove and discard the skin from the 4 chicken legs. Rinse under cold running water, drain, and pat dry with paper towels.
  2. 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.
  3. Grind the toasted spices to a fine powder using a spice mill or mortar and pestle.
  4. 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.
  5. Add the chopped cilantro and pulse to combine.
  6. Spread the spice paste evenly over the chicken legs, ensuring both sides are coated. Cover and refrigerate for 4-6 hours to marinate.
  7. Preheat your grill to high heat. Oil the grill grates to prevent sticking.
  8. Place the marinated chicken legs on the hot grill grates.
  9. 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.
  10. Remove the chicken legs from the grill and let rest for a few minutes.
  11. 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

Recipe Categories (Choose a category and find related recipes!)

Main Courses Main Dish / Dinner Poultry Chicken Recipes Indian Healthy Gluten Free Keto Paleo Summer Recipes Game Day Recipes Grilling & Bbq 30 Minutes Or Less

Recipe Tags (Choose a tag and find related recipes!)

30 Minutes Or Less Time To Make Course Main Ingredient Cuisine Preparation Main Dish Poultry Indian Barbecue Chicken Meat Chicken Thighs Legs Grilling Technique