Hot Red Chicken

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Hot Red Chicken

Hot Red Chicken is a modern Fusion recipe for a classic barbecue dish of chicken in a hot and spicy tomato marinade flavoured with tomato ketchup and panch phoron served with lemon wedges and coriander sprigs. The full recipe is presented here and I hope you enjoy this classic Fusion version of: Hot Red Chicken.

prep time

20 minutes

cook time

20 minutes

Total Time:

40 minutes

Additional Time:

(+over-night marinating)

Serves:

Rating:

Tags : Spice Recipes Chicken Recipes Fowl Recipes Fusion Recipes Fusion Recipes

This recipe is a modern fusion recipe for the barbecue with chicken flavoured with an Indian-inspired marinade before being cooked.

Ingredients:

1 tbsp curry paste
1 tbsp tomato ketchup
1 tsp Panch Phoron
1 fresh red chilli, de-seeded and finely chopped
1 tsp Worcestershire sauce
1 tsp sugar
salt, to taste
8 chicken portions, skins removed
vegetable oil for brushing
lemon wedges, to garnish
fresh coriander sprigs, to garnish
4 naan breads, to accompany

Method:

Mix together the curry paste, tomato ketchup, five-spice powder, chilli, Worcestershire sauce and sugar in a small bowl, stirring until the sugar has dissolved. Season to taste with salt and set aside.

Pierce the chicken pieces all over with a skewer. Place in a large, shallow, non-reactive dish and pour over the spice paste. Rub this well into the meat then cover with clingfilm (plastic wrap) and set aside to marinate in the refrigerator for 8 hours.

Pre-heat your barbecue and remove the chicken pieces from their marinade (discard any excess paste). Brush the chicken with oil then cook over medium-hot coals, turning occasionally, for between 25 and 30 minutes, or until the the chicken is nicely coloured and cooked through.

Briefly toast the naan breads on the barbecue. Arrange the chicken on plates, garnish with lemon wedges and coriander sprigs and serve accompanied by the naan bread.