Ingredients for Barbecued Chicken Kuku Wa Kuchoma
- Whole Chicken
- Lime Juice
- Black Pepper
- Jalapenos
- Garlic Cloves
- 1/2 cup finely chopped onion
- 1/2 teaspoon salt
How to Make Barbecued Chicken Kuku Wa Kuchoma
- Prepare the charcoal grill for medium heat.
- In a blender or food processor, combine 1/2 cup finely chopped onion, 1/4 cup finely chopped cilantro, 2 cloves minced garlic, 1 tablespoon ginger paste, 1 teaspoon ground cumin, 1 teaspoon ground coriander, 1/2 teaspoon turmeric powder, 1/4 teaspoon cayenne pepper (or more, to taste), 2 tablespoons lemon juice, 1 tablespoon olive oil, and 1/2 teaspoon salt. Blend until finely chopped.
- Place 1.5 lbs of chicken pieces (thighs, drumsticks, or breasts) in a large bowl. Pour the blended mixture over the chicken, ensuring it's evenly coated. Marinate for at least 20-30 minutes, or preferably longer in the refrigerator for deeper flavor.
- Place the marinated chicken on the preheated grill. Cook for 15-20 minutes, turning occasionally, until the chicken is cooked through and the juices run clear. Internal temperature should reach 165°F (74°C).
- Remove from grill, let rest for a few minutes, and serve hot with your favorite salad and rice or potatoes.
Chef's Tip for Extra Flavor
Chef's secret: layers of flavor make a dish truly memorable! Consider what a little extra something could bring – perhaps a touch of acidity like a good vinegar or citrus zest, a hint of smokiness from paprika, a bit of umami from mushrooms or soy sauce, or a sprinkle of toasted nuts for texture. Experiment and taste as you go!
Nutrition Information (Approximate per serving)
Sodium
9 g
Sugar
4g
Fat
75g
Carbs
1g
