Grilled Chicken 3 Ways
- Chile Chicken
- 2 chicken (halved)
- 2 tablespoons Ajvar (or red curry paste)
- 1 small chile pepper
- 4 tablespoons bell pepper paste
- 4 tablespoons sesame oil
- Curry Chicken
- 2 chicken (divided into 8 pieces)
- 4 tablespoons yellow Curry paste
- 2 tablespoons Light soy sauce
- 2 tablespoons Oyster sauce
- 4 tablespoons honey
- mild Curry powder
For the chile chicken, rinse the chile, cut in half lengthwise, remove the seeds and ribs and finely chop. Mix with the Ajvar, pepper paste and oil. Season with salt and pepper and rub the chicken halves inside and out. Cover with foil and marinate for at least 1 hour. Grill over low heat for about 15-20 minutes per side.
For the curry chicken, mix all the marinade ingredients together and season with salt and pepper. Rub the chicken pieces with the marinade and let sit for 1 hour. Grill over medium heat for about 7 minutes on each side.
For the herb and garlic chicken, rinse the wild garlic, shake dry and chop coarsely. Peel the garlic cloves and cut into thin slices. Mix everything together with the remaining marinade ingredients, coat the chicken pieces and marinate for at least 1 hour. Cook over hot coals for about 3-4 minutes per side.
Serve the chicken with fresh salad as desired.