Spicy Asian-Style Chicken with Scallions

 

This is my absolute favourite marinade for chicken. It can be used for satays, cornish hen or simple bone-in chicken breasts. It has a delicate sweet flavour but when the sauce caramelizes on the grill, the real depth and character of the marinade shines through, without overpowering the chicken. Slashing the chicken breasts prior to marinating ensures that the marinade saturates each piece and enhances the grill marks for optimum pizzazz. Wonderfully moist and flavourful, this recipe is delicious served with Curried Couscous and Grilled Zucchini, or reduced in half and used to marinate chicken satays for a fabulous appetizer served with a spicy peanut sauce.

Spicy Asian-Style Chicken

Serves 8-10

8 chicken breasts, bone-in and skin on
2 tsp black pepper
2 tsp cumin
2 tsp ground coriander
1 tsp turmeric
2 tsp garlic, minced
2 tbsp white sugar
2 tbsp vegetable oil
2 tbsp soy 
2 tbsp lemon juice
2 tsp fish sauce

Garnish:
1 lemon, cut into wedges
4 scallions, sliced into 1/2-inch diagonal pieces

Cut the chicken breasts in half place and using a sharp knife, make 2 incisions into the top of each piece, then place into a bowl with all the ingredients and toss to coat well. Cover and refrigerate for at least 2 hours or up to 24 hours. Preheat and outdoor BBQ to medium high and arrange the breasts on the grill and cook until golden brown with nice grill marks, about 8-10 minutes per side.