Ingredients with Measurements:
- 4 bone-in chicken thighs
- 1/4 cup olive oil
- 2 tablespoons lemon juice
- 2 teaspoons paprika
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon cayenne pepper
- Salt and pepper, to taste
Special equipment needed:
- Grill or grill pan
- Tongs
Step-by-step instructions:
1. In a small bowl, whisk together olive oil, lemon juice, paprika, cumin, coriander, garlic powder, onion powder, cayenne pepper, salt, and pepper.
2. Place chicken thighs in a large resealable plastic bag and pour marinade over chicken. Seal the bag and massage the marinade into the chicken. Marinate in the refrigerator for at least 2 hours, or overnight.
3. Preheat grill or grill pan to medium-high heat.
4. Remove chicken from the marinade and discard the remaining marinade.
5. Grill chicken for 6-8 minutes per side, or until the internal temperature reaches 165°F.
6. Remove chicken from the grill and let it rest for 5 minutes before serving.
- Time:
Preparation time: 10 minutes
- Marinating time: 2 hours or overnight
- Cooking time: 12-16 minutes
Temperature:
- Grill or grill pan: medium-high heat
- Internal temperature of chicken: 165°F
Serving size:
- 4 servings
Nutritional information:
- Calories: 310
- Fat: 23g
- Carbohydrates: 2g
- Protein: 24g
Substitutions for ingredients:
- Chicken thighs can be substituted with chicken breasts or drumsticks.
- Lemon juice can be substituted with lime juice or vinegar.
- Paprika can be substituted with smoked paprika or chili powder.
- Cumin can be substituted with curry powder.
- Coriander can be substituted with ground ginger or allspice.
- Cayenne pepper can be substituted with red pepper flakes or hot sauce.
Variations:
- Add chopped fresh herbs, such as parsley or cilantro, to the marinade for extra flavor.
- Use the same marinade for vegetables, such as bell peppers and onions, and grill them alongside the chicken for a complete meal.
- Serve the grilled chicken with a side of African-style rice or couscous.
Tips and tricks:
- Make sure to preheat the grill or grill pan before adding the chicken to ensure even cooking.
- Let the chicken rest for a few minutes before serving to allow the juices to redistribute and keep the chicken moist.
- Use tongs to flip the chicken instead of a fork to prevent piercing the meat and losing juices.
Storage instructions:
- Store leftover grilled chicken in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat leftover chicken in the microwave or oven until heated through.
Presentation ideas:
- Serve the grilled chicken on a bed of African-style rice or couscous.
- Garnish with chopped fresh herbs, such as parsley or cilantro.
Garnishes:
- Chopped fresh herbs, such as parsley or cilantro
Pairings:
- African-style rice or couscous
- Grilled vegetables, such as bell peppers and onions
- Salad with a tangy vinaigrette
Suggested side dishes:
- African-style rice or couscous
- Grilled vegetables, such as bell peppers and onions
- Salad with a tangy vinaigrette
Troubleshooting advice:
- If the chicken is sticking to the grill or grill pan, it may not be fully cooked on that side yet. Wait a few more minutes before flipping.
- If the chicken is burning on the outside but not fully cooked on the inside, lower the heat and cook for a longer time.
Food safety advice:
- Make sure to cook the chicken to an internal temperature of 165°F to ensure it is safe to eat.
- Use separate cutting boards and utensils for raw chicken and other ingredients to prevent cross-contamination.
Food history:
- Grilled chicken is a popular dish in many African countries, often seasoned with a variety of spices and herbs.
Flavor profiles:
- Spicy, smoky, tangy
Serving suggestions:
- Serve the grilled chicken with a side of African-style rice or couscous and grilled vegetables for a complete meal.
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