Nigerian Grilled Chicken
Nigerian grilled chicken is a spiced, yogurt-marinated chicken that is cooked in the oven and served with salad or jollof rice. The thick strained yogurt clings to the meat and carries the ginger, garlic, chile, coriander, cumin and garam masala into it during the long rest in the fridge. Turning the bird every half hour gives an evenly browned, well-seasoned result with very little effort.
Instructions
Put the hung curd, ginger paste, garlic paste, red chile powder, coriander powder, cumin powder, salt and garam masala in a large bowl. Stir until the mixture is smooth and evenly blended.
Rub the yogurt and spice mixture over the whole chicken, covering every surface. Cover and marinate in the refrigerator for up to 8 hours.
Preheat the oven to 190°C.
Set the chicken on a grilling tray and grill it, turning it every 30 minutes so both sides cook evenly. The source does not give a total time, so judge doneness by the meat being cooked through, with the juices running clear.
Serve the chicken with salad or jollof rice.
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