1 complete (3-4 lbs) hen
1 cup full-fat yogurt (coconut yogurt okay)
2 tbsp avocado oil (olive oil okay)
1 tbsp salt
1 tbsp paprika
1 tbsp achiote/annatto powder (for colour, non-compulsory)
1 tsp garam masala
1 tsp turmeric
1 tsp black pepper
1 tsp floor cumin
1 tsp floor coriander
1 tsp kashmiri purple chili powder
1 tsp floor ginger
½ tsp garlic powder
½ tsp floor cardamom
¼ tsp floor cloves
1 candy onion, sliced
1 batch basmati rice
1 lemon, minimize into wedges
1. Break the hen down: minimize out the spine, the minimize away the thighs and legs. Reduce and break up the breasts down the middle. Take away all the pores and skin from the hen, apart from the wings as a result of that’s mainly unattainable. Reduce every breast into three chunks – one chunk that has the wing and a few breast meat, and the opposite two must be minimize from the remaining breast piece. You must have six breast items, two legs, and two thighs. Make ½”-deep scores throughout the meat, each two inches or so (or about two scores per piece) — it will assist the marinade penetrate the meat. Save the spine for a future broth-making journey.
2. In a big mixing bowl, mix the yogurt, oil, and all the spices and stir till they’re well-mixed. Toss the hen into the bowl and toss till the hen is evenly coated. Switch to a resealable plastic bag and marinate in a single day.
3. Arrange your grill for direct, medium-high warmth cooking (it’s best to be capable to maintain your hand about 5″ over the grill grates for about 3 seconds). Place the hen on the grill, bone-side down, and grill for 20 minutes. Flip the hen over and grill till the breast items attain 145F and the thigh items attain 160F, about 10 extra minutes. Relaxation for five minutes, then serve.
** This recipe works properly with particular person items (break up breasts, hen thighs, drumsticks), for those who aren’t desirous about breaking down a complete hen. You may as well simply spatchcock (take away the spine) the hen and grill it as-is, though the marinade is not going to as simply penetrate the meat. I like breaking down a complete hen as a result of it’s economical, leaves you with essentially the most floor space for the marinade, and lets everybody combat for his or her favourite piece of hen.