Curry Barbecued Chicken
|Ready to cook broiler fryer chickens||3 Pound|
|Cooking oil||1⁄2 Cup (8 tbs)|
|Grated lime peel||1 Teaspoon|
|Lime juice||1⁄4 Cup (4 tbs)|
|Grated onion||1 Tablespoon|
|Garlic||1 Clove (5 gm), minced|
|Curry powder||2 Teaspoon|
|Ground cumin||1⁄2 Teaspoon|
|Ground coriander||1⁄2 Teaspoon|
|Ground cinnamon||1⁄4 Teaspoon|
Break wing, hip, and drumstick joints of chickens so pieces will remain flat.
Twist wing tips under back.
Combine cooking oil, lime peel and juice, onion, garlic, curry powder, salt, cumin, coriander, cinnamon, and pepper.
Place chickens in large plastic bag set in deep bowl.
Pour marinade mixture over chickens.
Close bag; refrigerate 4 to 6 hours, turning bag occasionally to coat chickens evenly.
Remove chickens, reserving marinade.
Place chicken pieces, bone side down, over medium-hot coals.
Grill chickens about 25 minutes.
Turn, bone side up, and grill till done, 15 to 20 minutes more.
Brush chickens with marinade frequently last 10 minutes.
Garnish with lime twists and parsley.