Recipe of Award-winning Grilled Garlic Chicken
Hello everybody, it's Jim, welcome to my recipe site. Today, I'm gonna show you how to make a special dish, Recipe of Speedy Grilled Garlic Chicken. It is one of my favorites food recipes. For mine, I am going to make it a bit unique. This will be really delicious.
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Many things affect the quality of taste from Grilled Garlic Chicken, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Grilled Garlic Chicken delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
To get started with this recipe, we must first prepare a few components. You can have Grilled Garlic Chicken using 8 ingredients and 2 steps. Here is how you cook that.
These quick-fix yummy Chicken Drumsticks needs no intro. Liked by one and all, they can be dished out in no time for your family and friends. They can be served as a light meal along with some fresh salads or soup.
They are no doubt a gourmet's delight. It is almost fat free, as I have used very little oil, and are far better than any fried chicken. In this recipe I gave a garlic flavour and made it a little spicy and tangy to tickle your taste buds.
Ingredients and spices that need to be Make ready to make Grilled Garlic Chicken:
- 4 Chicken Drumsticks
- to taste salt
- 1 tbsp. oil
- 8-10 garlic cloves, ground / grated
- 2 tsp. red chili powder
- 1/2-1 tsp. tamarind paste
- oil for basting
- chopped coriander leaves, spring onion, onion rings, lemon wedges & ketchup (opt)
Instructions to make Grilled Garlic Chicken
- Clean the chicken drumsticks and make cuts on them. Make a paste of garlic, red chili powder, tamarind, 1 tbsp. oil and salt with little water. Smear this paste all over the chicken drumsticks and marinate for 5-6 hours or preferably overnight in the refrigerator.
- Grease the grill rack and grill in the microwave oven in the grill mode for 30 minutes by basting with oil and flipping them halfway through. Garnish with coriander leaves and spring onion. Serve them hot with a dash of lime, onion rings and ketchup.
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