Bademiya S Justly Famous Chile Coriander Chicken Recipe

Ingredients for Bademiya S Justly Famous Chile Coriander Chicken

• Chicken Quarters
• 2 tablespoons coriander seeds
• Whole Black Peppercorns
• Cumin Seed
• Garlic Cloves
• Fresh Ginger
• Vegetable Oil
• Water
• Fresh Lemon Juice
• Cayenne Pepper
• 1 teaspoon salt, or to taste
• Fresh Cilantro

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!