Tuesday, 4 December 2012

Grilled Pepper Chicken

This starter which I call "Grilled Pepper Chicken" is my own creation, lovely dish for this winter...
You could use chicken pieces with or without bone, but from experience I have realized that grilling chicken pieces with bone is quicker, and the chicken still remains juicy and succulent.
The chicken can be grilled in an OTG or charcoal grill or a barbeque grill, either ways this is one starter I love to eat during cold winter evenings.

Serves 3
Chicken pieces - medium sized - 500 gms ( with or without bone - its your choice)
Olive oil - 2 tbsp
Crushed garlic - 2 tbsp
Oregano - dry or fresh - 1 tbsp
Salt - 1 tsp
Freshly ground black pepper - 2 tsp
Honey - 1 tsp ( Optional)

Take a large bowl, add the olive oil, garlic, salt, oregano and pepper, mix well.
If you prefer a bit of sweetness you could add 1 tsp of honey to this marinade.
Now marinate the chicken pieces in this marinade for atleast 30 minutes.
Keep the marinated pieces in the refrigerator until you are ready to grill them.
If you are using electric grill like the OTG, set the temperature to 180 degrees, then keep the chicken pieces on the wire rack and grill for 15-20 minutes, evenly basting the chicken pieces every 5 minutes with olive oil or the remaining marinade.
Basting will retain the juiciness of the grilled chicken.
Serve hot on a bed of lettuce.

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