Grilled Curry Chicken With Coconut Rice
|Chicken legs||4 Large (Thigh-Drumstick Combination)|
|Ground black pepper||To Taste|
|Curry powder||2 Tablespoon|
|Chili powder||2 Tablespoon|
|Vegetable oil||2 Tablespoon|
|Basmati/Other long-grain white rice||1 Cup (16 tbs)|
|Chicken broth||1⁄2 Cup (8 tbs)|
|Canned coconut milk||1⁄4 Cup (4 tbs)|
Season chicken generously with salt and pepper.
Combine curry powder, chili powder and oil in small bowl until mixture forms a paste.
Rub paste onto chicken.
Arrange medium Kingsford briquets on each side of a rectangular metal or foil drip pan.
Pour in hot tap water to fill pan half full.
Oil hot grid to help prevent sticking.
Place chicken on grid directly above drip pan.
Grill chicken, on a covered grill, 50 to 60 minutes, until a meat thermometer inserted into the thickest part registers 180ÂºF.
Chicken is done when meat is no longer pink by bone.
To make coconut rice, prepare rice according to package directions except omit salt and butter or oil and substitute chicken broth for half of water and coconut milk for the other half of water.
Basmati is a long-grain rice with a fine texture and a nutty aroma and flavor.
It is available in large supermarkets and Indian markets.
Serve with Coconut Rice.