Barbecued Hot and Spicy Chicken

Chef Marie

  • 2 Tbsp. sweet or hot paprika
  • Vegetable stock
  • 2 Tbsp. ground cumin
  • 2 Tbsp. ground coriander
  • 2 Tbsp. ground caraway
  • 2 tsp. cardamom seeds
  • 2 Tbsp. cayenne pepper
  • 2 Tbsp. black pepper
  • 2 tsp. salt
  • 3 garlic cloves
  • 2 oz. grapeseed oil
  • 4 to 5 lbs. chicken legs and wings

    Puree the paprika, cumin, coriander, caraway, cardamom seeds, cayenne pepper, black pepper, salt, garlic and oil in a blender. If too thick to your likes, feel free to add a little vegetable stock.
    Rub the marinade all over the chicken pieces in a bowl. Cover and refrigerate for 8 to 12 hours or overnight. Try to mix a couple of times, so the marinade is well-distributed.

    ​Heat up the grill on medium. Brown the chicken pieces on each side. Then finish cooking on low-heat, switching sides to avoid burning.

    ​Number of servings will vary based on pieces sizes.