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By : Rustin
Lime juice : Mix the pastes and powders with a 3 : 1 lime juice/water mixture to give it the consistency of a thick buttermilk and add the chicken. Marinate from 6 hours to overnight in the fridge.
Preheat grill to approx. 450.
Place chicken on high rack in grill for 17-20 minutes flipping once half way through.
The skin of the chicken will burn slightly, but the meat will be perfect and the skin is now discarded.
Let me know what you think!
4 or 6 Leg Quarters with bones, with or without skin. As a rule I
remove the skin after the chicken has cooked so as to add a little of
the fat and all of the flavor of the skin.
2 Tablespoons Chili Paste
3 Tablespoons Patak Tandoori Paste
2 Tablespoons Patak Curry Paste
2 Tablespoons Garam Masala
3 Tablespoons Red Chilli Powder
Fresh, ground rosemary
Salt to taste
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