Asian Peppered Chicken

  • 8 chicken thighs
  • 2 tablespoons fresh minced garlic
  • 2 tablespoons fresh grated ginger
  • 1 bunch cilantro (with stems and roots if possible)
  • 6 tablespoons NEERA'S Asian Tamarind Sauce
  • 1/2 tablespoon coarse black pepper

Wash, skin and prick the thighs with a knife tip or skewer. Coarsely chop the garlic, ginger and cilantro in a food processor. Add the black pepper and toss with the chicken in a bowl to coat. Refrigerate for 2-4 hours.

Grill slowly over a charcoal fire. After the meat is partially cooked, start brushing it with the Asian Tamarind Sauce. The chicken will take on a mahogany brown color. Turn and baste frequently during cooking.

Variations and Notes: You may bake the chicken instead of grilling and get the same wonderful flavors. However, you must turn and baste the chicken pieces frequently.

Serves 4

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