As shared in the Mango and Curry Leaves cookbook by Jeffrey Alford and Naomi Duguid, Nepali chefs are famous in the Subcontinent. Nepali chefs have been cooking restaurant food, and particularly “foreigner food” for two, almost three generations. Many Nepali chefs grown up working in restaurants in Kathmandu. This Nepali grilled chicken maybe Nepali or it may be a Nepali chef-inspired invention.
The chicken is marinated in spices such as cumin, coriander, ginger, garlic, lime and tomatoes, which make it kinda special and nice. It is nice to accompany dishes like rice and flat breads. I made tart mango salsa to go with the Nepali grilled chicken and it was one of the best decisions ever made 🙂
NEPALI GRILLED CHICKEN
Ingredients
- 3 ½ 4-pound chicken
Marinade:
- 1 cup chopped ripe tomatoes or canned tomatoes
- 1½ teaspoons ground cumin
- 1½ teaspoons ground coriander
- 1 tablespoon minced ginger
- 3 tablespoons chopped garlic
- 1 tablespoon fresh lime juice
- 2 teaspoons salt
- ¼ cup vegetable oil
Instructions
- Cut the chicken into 12 to 16 pieces, or if 3 to 3½ pounds chicken legs and breasts, cut into smaller serving pieces
- Place all the marinade ingredients in a blender or food processor and process to a paste. Transfer to a large bowl and stir in the oil. Place the chicken pieces in the bowl and rub to coat the marinade. Cover and refrigerate for 4 to 8 hours
- Prepare a charcoal or gas grill or preheat the broiler
- To grill the chicken, place it on a rack about 5 inches from the coals or flame and grill, turning several times with tongs, until cooked through, about 20 minutes
- To broil the chicken, place it on a lightly oiled rack in a broiled pan and put the pan in the oven so the meat is about 5 inches below the broiler element. Prop the door slightly and broil for about 20 minutes, turning the chicken once after about 7 minutes and then again after about 15 minutes Test for doneness with a skewer. The juices should run clear
- Transfer to serving platter and serve immediately
Did you make this recipe?Please leave me a comment below and tag @whattocooktoday and #WhatToCookToday on Instagram
3 comments
I have made this recipe dozens of times. It is beyond delicious. It was worth the price of the entire cookbook ($70.00), which is amazing.
I put all of the marinade ingredients into a food processor, including the oil; there is no need to do that separately.
Hi Stephanie, thank you so much for your tips. I will add in the oil in the food processor next time. I love this Nepali grilled chicken too.
Hi ! This is Adam from London. I like NEPALI GRILLED CHICKEN much. Its really testy. The instruction of this grilled chicken is very much helpful … Good luck !!