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Crispy grilled chicken with fresh coriander

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Ingredients for 4 servings:

  • 4 chicken legs
  • 1 bunch of coriander leaves, finely chopped
  • n. B. Sauce (Hot Sauce, Tabasco etc.)
  • n. B. Spice mix for poultry, hot

Instructions

Working time approx. 5 minutes; Total time approx. 5 minutes

super easy and always good

Wash the chicken thighs (or other poultry parts) thoroughly, trim any excess fat, and place them on a wire rack – don’t forget to place the drip tray underneath and slide it underneath. Loosen the skin from the thighs, add the chopped coriander, and rub it with your choice of spice mix. Roast in a preheated oven at 170°C for about 1.5 hours. Turn on the grill for the last 2 to 3 minutes to make the skin extra crispy. Serve immediately. Serve with bread or a salad of your choice.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

Crispy grilled chicken with fresh coriander

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