Spicy grilled chicken joints are very popular as a quick snack, which can even be enjoyed on the move. They are often served on their own, or form part of the selection of dishes.
Ingredients: (Serves 4)
- 12 chicken wings
- Fresh cilantro (coriander) leaves, roughly chopped, to garnish
- 2-3 green chilies, seeded and quartered lengthways, to garnish
For the spice paste:
- 4 shallots, chopped
- 4 garlic cloves, chopped
- 25 g/1 oz fresh root ginger, chopped
- 8 red chilies, seeded and chopped
- 1 lemon grass stalk, trimmed and chopped
- 30 ml/2 tablespoons sesame or peanut (groundnut) oil
- 15 ml/1 tablespoon tomato paste (puree)
- 10 ml/2 teaspoons sugar
- Juice of 2 limes
- Salt and ground black pepper
Method:
First make the spice paste. Using a mortar and pestle or food processor, grind the shallots, garlic, ginger, chilies and lemon grass to a paste. Bind with the oil and stir in the tomato puree, sugar and lime juice. Season with salt and pepper.
Rub the spice paste into the chicken wings and leave to marinate for 2 hours.
Prepare the charcoal grill. Lift the chicken wings out of the marinade and place them on the rack. Cook them for about 5 minutes each side until cooked through, brushing with the remaining marinade while they cook.
Serve the chicken wings immediately, garnished with chopped cilantro and slivers of chili.