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Sunday Supper & More

Himalayan grilled chicken

(Jonathan Levitt for The Boston Globe)
By Jonathan Levitt
Globe Correspondent / August 11, 2010

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Serves 4, with leftovers

CHICKEN

2 tomatoes, peeled and chopped
1 teaspoon ground cumin
1 teaspoon ground coriander
3-inch piece fresh ginger, coarsely chopped
2 cloves garlic, coarsely chopped
Juice of 1 lime
Salt and pepper, to taste
1/4 cup olive oil
7 whole chicken legs (thighs and drumsticks)
2 limes, cut into wedges (for serving)
Few sprigs fresh cilantro
1. In a food processor, combine the tomatoes, cumin, coriander, ginger, garlic, lime juice, salt, and pepper. Work the mixture to form a paste. Transfer to a bowl large enough to hold all the chicken. Stir in the oil.

2. Place the chicken pieces in the marinade and turn them over to coat them on both sides. Cover and refrigerate for 2 to 8 hours.

SAUCE

1/2 cup unseasoned rice vinegar
1/2 cup sugar
2 cloves garlic, mashed to a fine paste
1/4 teaspoon salt
1 teaspoon crushed red pepper
1. In a small saucepan over medium heat, bring the vinegar to a boil. Stir in the sugar until it dissolves.

2. Reduce the heat to low and simmer 5 minutes.

3. Remove the vinegar mixture from the heat. Add the garlic, salt, and crushed red pepper. Leave to cool.

4. Light a charcoal grill or turn a gas grill to medium-high. When the coals are ready, remove the chicken from the marinade and grill for 30 minutes, basting often with the remaining marinade, until a meat thermometer inserted into the thickest part of the leg or thigh reads 165 degrees.

5. Remove the chicken from the grill. (Set aside 3 whole legs or 3 drumsticks and 3 thighs for the salad.) Serve the chicken with lime wedges, cilantro, and the dipping sauce.