Grilled Chicken with Mixed Pepper Corn, Garlic and Coriander Seeds
Grilled Chicken flavoured with garlic, coriander seeds and pink peppercorn recipe that is great for kids to try new flavour.
whole chickenabout 1.5kg
Chicken stock cube
Firstly toast the peppercorn and coriander seeds in a dry pan on a low heat for about 3 minutes.
Crush the garlic in a pestle and mortar then add the peppercorn and coriander seeds. Continue pounding until all the seeds are crushed. Add in the rest of the ingredients apart from the chicken and grind everything together.
Then butterfly you chicken by cutting out the back bone. Meat scissors are good for this but a very sharp knife can also be used. Rub the chicken all over with the marinade making sure you massage it in well. Marinate the chicken with the mixture over night if you have time, if not at least a couple of hours.
Grill the chicken on the BBQ until golden brown and cooked through. You could also cover the chicken in a baking tray and cook in the oven at 130C for 1 and half hours (depending on the size of the chicken).Then uncover the chicken and cook for 20 mins in a 200c to crisp up the skin.
Tips: You can use coriander powder if you do not have coriander seeds.
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