Chicken Zanzibar
Submitted by happyeater
Grilled chicken basted in a tangy limeade, soy sauce, and curry glaze with coriander and ginger. East African-inspired flavors that’ll own your next cookout.
YIELD
4 servingsPREP
10 minCOOK
50 minREADY
1 hrsNamed after the spice island off the coast of Tanzania, this grilled chicken borrows from the crossroads of Indian and East African cooking.
A basting sauce built on frozen limeade concentrate, soy sauce, curry powder, and coriander creates a glaze that’s tangy, salty, and warmly spiced all at once.
The chicken hits the grill plain at first, building up char and smoke before the sauce goes on in layers during the last 20 minutes.
Each coat caramelizes into the next, leaving you with sticky, deeply flavored skin that crackles when you bite through it.
Chef Tips
- Start basting only after the chicken has cooked for 30 minutes. The sugars in the limeade will burn if applied too early.
- Keep the grill at a medium heat and position the chicken about 8 inches from the coals. Patience makes this dish.
- Mix any leftover basting sauce with a splash of coconut milk for a quick dipping sauce on the side.
Ingredients
Directions
In a bowl, make sauce by mixing together limeade, soy sauce, onion, garlic, curry powder, coriander, salt, ginger, and red pepper.
Place the chicken on a prepared grill, skin side up, about 8 inches from the heat.
Cook, turning every 10 minutes, for about 30 minutes.
Baste with sauce and continue cooking, turning, and basting with sauce every 5 minutes, about 20 minutes longer or until chicken is fork tender.
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