grilled coriander, lime and yogurt chicken wings
When you are busy, you should always remember that your oven is one of your best friends.
Ovens are great because you can chuck in some marinated raw food, and go be busy, and viola! before you know it, the food is cooked!
Today, I used my oven to grill some chicken wings for dinner.
Not just any chicken wings, mind you!
These were marinated over-night in a brine solution that had been mixed with yogurt, lime and coriander.
Apart from the fabulous flavor combination, brining, which basically means steeping the chicken in a solution of water, salt and sugar dissolves the protein in muscle, and the salt and protein reduce moisture loss during cooking. This makes the meat juicier, more tender, and improves the flavor. The low levels of salt enhance the other natural flavors of poultry.
The LAM detests coriander. But even he happily ate the wings and declared them to be DELICIOUS! You can’t really taste the coriander per se, It sort of gives the chicken a depth of flavor.
You just have to make these wings to see what I mean.
And here’s how.
Make the brine by whisking together warm water, salt and sugar until the salt and sugar have completely dissolved. Set this aside to cool before using.
Into the (cooled) brine, add the yogurt, lime juice and coriander. Whisk to combine.
Toss the chicken with freshly ground black pepper.
Pour the brine/yogurt mixture onto the chicken. Mix to combine. Cover the bowl with cling film and place in the fridge for at least 4 hours (preferably over-night) before grilling.
Place the chicken on a baking tray that has been sprayed with oil, skin side down.
Spray the chicken with oil and grill the chicken for 20 minutes at 180°C. At the end of this time, turn the chicken over, spray with oil and grill a further 15 minutes. You may need to adjust the cooking time, depending on how many wings you are cooking.
Garnish with chopped coriander, smoked paprika or chili flakes and lime.
Serve immediately.
These wings are waaaaaaaaaaaaay good!
Hey, don’t take my word for it. Try making them and taste them for yourself!
Ovens are great because you can chuck in some marinated raw food, and go be busy, and viola! before you know it, the food is cooked!
Today, I used my oven to grill some chicken wings for dinner.
Not just any chicken wings, mind you!
These were marinated over-night in a brine solution that had been mixed with yogurt, lime and coriander.
Apart from the fabulous flavor combination, brining, which basically means steeping the chicken in a solution of water, salt and sugar dissolves the protein in muscle, and the salt and protein reduce moisture loss during cooking. This makes the meat juicier, more tender, and improves the flavor. The low levels of salt enhance the other natural flavors of poultry.
The LAM detests coriander. But even he happily ate the wings and declared them to be DELICIOUS! You can’t really taste the coriander per se, It sort of gives the chicken a depth of flavor.
You just have to make these wings to see what I mean.
And here’s how.
Make the brine by whisking together warm water, salt and sugar until the salt and sugar have completely dissolved. Set this aside to cool before using.
Into the (cooled) brine, add the yogurt, lime juice and coriander. Whisk to combine.
Toss the chicken with freshly ground black pepper.
Pour the brine/yogurt mixture onto the chicken. Mix to combine. Cover the bowl with cling film and place in the fridge for at least 4 hours (preferably over-night) before grilling.
Place the chicken on a baking tray that has been sprayed with oil, skin side down.
Spray the chicken with oil and grill the chicken for 20 minutes at 180°C. At the end of this time, turn the chicken over, spray with oil and grill a further 15 minutes. You may need to adjust the cooking time, depending on how many wings you are cooking.
Garnish with chopped coriander, smoked paprika or chili flakes and lime.
Serve immediately.
These wings are waaaaaaaaaaaaay good!
Hey, don’t take my word for it. Try making them and taste them for yourself!
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