Roadside Chicken Recipes

Steps:

• Prepare the chicken: Smash and chop the garlic and ginger. Then, using a mortar and pestle, blend them together into a paste.
• In a large bowl, combine chicken, garlic-ginger paste, spices and salt. Mix well so the spices are evenly distributed. Set chicken aside, covered, in the refrigerator for an hour.
• In a 12-inch cast-iron skillet, heat the coconut oil on medium heat until a small piece of chicken sizzles vigorously when you add it. Add half the chicken (or however much fits comfortably in a single layer) and deep-fry for 5 to 6 minutes, turning any pieces poking out of the oil halfway through if necessary, until every piece is cooked through. Set the fried chicken aside to drain on a paper-towel-lined plate, and repeat with the remaining chicken.
• Make the garnish: Heat coconut oil in a medium sauté pan over high heat. When a small piece of shallot sizzles vigorously in the oil, add the shallots, dried chiles and curry leaves. Cook, stirring often, until shallots are golden brown, 6 to 8 minutes. Add the garnish to the fried chicken and serve with warm paratha or another flatbread.

Steps:

• In a small bowl, mix together all the marinade ingredients.
• Heat one side of a bass grill to medium. If you have a grill with charcoal, let it burn until the charcoal is covered with white ash and about medium hot.
• While the grill is heating remove the giblets (if there are any) from the cavity of the chicken. Flip the chicken onto its breast. using poultry shears, cut down both sides of the backbone from tail to neck; discard backbone (or sometimes I save to make homemade stock!).
• Open the bird onto your work surface, breast side up. Make sure that the legs returned inward. Using your fist or mallet, wallop the bird on the breast, hard enough to dislodge the bones and flatten out the breast. (Reserve a little to baste with while cooking.
• Smear both slides of the chicken with the marinade. Lay over indirect heat on the grill. Cook, basting from time to time with remaining marinade until the juices run clear when a thigh is pierced deeply with a fork. If cooking on a gas grill, it will take about 45 minutes, if only a charcoal grill more like 1 hour 15 minutes - 1 hour 30 minutes, depending on size of chicken.
• About 10 minutes before the chicken is ready, put the knob onions on the grill, turning frequently until softened and browned.

Steps:

• 1st- Mix all of the dry ingredients together in a large bowl.
• 2nd- Add the vinegar, mix well.
• 3rd- Add the eggs, mix well.
• 4th- Add the oil and mix well.
• Divide the chicken into Ziplock bags and evenly distribute the mixture in to the bags. Place bags on to a cookie sheet and refrigerate over night. Turn the bags every few hours to make sure all of the chicken is evenly marinated.
• Mix a new batch of the marinade, cutting the recipe in half. Use this extra marinade to baste the chicken as it is grilling. The finished product will be almost black but incredibly delicious!