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Prep Time: 20 Minutes Cook Time: 60 Minutes |
Ready In: 80 Minutes Servings: 8 |
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If you like cilantro and garlic with a kick, give this a try. Easy to throw together and tasty. From the Gilroy Garlic Festival in California Ingredients:
1 bunch cilantro |
1 head garlic, cloves peeled (yes, the entire head of garlic!) |
2 tablespoons coarse black pepper |
1 teaspoon curry powder (i prefer hot) |
1/2 teaspoon crushed red pepper flakes or 1/2 teaspoon chipotle pepper |
1/4 cup peanut oil |
1/3 cup soy sauce |
1 lime, juice of |
12 -20 chicken legs (wings and thighs work also) |
Directions:
1. Process marinade ingredients in food processor until it forms a coarse paste.
2. Marinate chicken at least 4 hours, or preferably overnight.
3. Barbeque chicken slowly over low heat until done as you like (about 1 hour for myself). You can baste periodically with remaining marinade if you like. Smoking with mesquite chips adds a variation.
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