220 minutes
A flavorful and aromatic broiled chicken dish, marinated with a blend of spices and herbs, perfect for a delicious meal.
Chicken, cut into pieces
0 lb
Onions, peeled and coarsely chopped
each
Garlic, peeled and coarsely chopped
cloves
Fresh Ginger, peeled and coarsely chopped
0.25 inches
Fresh Hot Green Chilies, optional
each
Cayenne Pepper, optional
teaspoons
Cumin Seeds
teaspoons
tablespoons
Wine Vinegar
cups
cups
teaspoons
teaspoons
Italian Parsley, chopped
0 oz
1. Prepare the Marinade
Begin by blending the onions, garlic, ginger, chilies or cayenne, cumin seeds, coriander, wine vinegar, olive oil, salt, and pepper in an electric blender. Blend until you achieve a smooth, thick paste. This ensures that all the flavors meld together and coat the chicken evenly, enhancing the taste of every bite.
2. Prepare the Chicken
Remove the skin from the chicken pieces and prick them all over with a fork. This allows the marinade to penetrate deeply, ensuring the meat is flavorful throughout.
3. Marinate the Chicken
Place the prepared chicken in a bowl and pour the marinade over it, making sure each piece is well coated. Cover the bowl and refrigerate for at least 2-3 hours, but you can leave it for up to 24 hours if time allows. The longer the chicken marinates, the more intense the flavor will be.
4. Preheat the Broiler
About 50 minutes before serving, preheat your broiler. This ensures it's hot enough to cook the chicken evenly and give it a nice, browned exterior.
5. Broil the Chicken
Line a baking sheet with aluminum foil for easy cleanup, and arrange the marinated chicken pieces on it. Broil the chicken for about 15 minutes on each side. Proper broiling will brown the chicken evenly while keeping it juicy inside. You'll know it's ready when the chicken is well-browned and cooked through.
6. Serve
Transfer the broiled chicken to a warm platter and garnish with chopped Italian parsley. The fresh herbs add a pop of color and a hint of freshness that complements the savory, spiced chicken perfectly.
Rest your chicken before serving. This allows the juices to redistribute throughout the meat, ensuring that each bite is succulent. A rest of 5-10 minutes should suffice.
Start with the best quality chicken you can find. Organic, free-range chickens often have better flavor and texture. Plus, if you’re using pieces, try to ensure they are of uniform size for even cooking.
Use a meat thermometer to check for doneness. Chicken is safe to eat at 165°F (74°C), but for juicier meat, aim for a few degrees lower, as the internal temperature will continue to rise after you take it out of the oven (carry-over cooking).
Make sure to preheat your broiler and the broiling pan. A hot pan will sear the chicken on contact, giving a nice crust and locking in juices.
Toast your spices before grinding them. This will release their essential oils and make your spice blend more aromatic. Freshly ground spices are far superior to pre-ground, and they will impart a more vibrant flavor to your chicken.
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