Anonymous Tue May 23 19:37:26 2006

2 pounds chicken legs -- thighs or breasts

1 teaspoon salt

1 teaspoon red chili powder

1 teaspoon coriander seeds -- roasted, ground

2 teaspoons garlic -- minced

2 teaspoons ginger -- fresh, grated

2 tablespoon lemon juice or white wine vinegar

1/2 teaspoon black pepper -- ground

vegetable oil

1 dash red food coloring for traditional color

Remove the skin and make 2-3 deep cuts in each chicken piece. Roast the coriander

seeds in a hot cast iron skillet. After cooling, grind to powder. Mix all dry ingredients with the

lemon juice or vinegar and make a paste. Put this paste onto chicken pieces and leave

them for at least 4-5 hours to marinate. Better if left in refrigerator over night. Rub each

piece of chicken with a few drops of vegetable oil. Grill the chicken using indirect heat over

hot coals. Grilled over lemon wood coals with some green lemon wood chips thrown onto

the coals makes this chicken even better.