Every time I trek to New York City I am driven nearly mad by the delightful aroma coming from the street carts that grill well marinated meat over charcoal. You can’t walk a whole block without running into at least one, sometimes one on each side of a street. The food is not haute cuisine, but it is magnificent with a little hot sauce or bbq sauce. The only shortcoming is the ridiculous hot dog bun the vendors usually serve with it that I politely decline. If only they served it on a nice warm, buttery naan with a little yogurt sauce; man that would be great. It takes all of my will power not to stop and get a stick or two before I reach my destination.
So the day after the last time I was in the City I set out to make something close to the great skewered carne on a stick. This recipe is a combination of several types of marinades for chicken that get cooked over burning wood. You might notice the beginnings of a nice Jamaican style jerk seasoning here and perhaps a little Tandori action as well. The nice part is that the meat can be marinated the night before and the next night and perhaps cooked after a hard day at work; you can come home and have dinner on the table in short order. The stove top grill usually cooks the whole thighs in about 15 minutes.
- 2 lbs chicken thighs, boneless, skinless
- ½ onion
- 3 garlic cloves
- 1 Meyer lemon, juiced (or regular lemon)
- ½ cup canola oil
- 1 Tbsp turmeric
- 2 tsp curry powder
- ½ tsp allspice
- 1 tsp dry thyme
- 1 Tbsp seasoned salt
- 1 tsp kosher salt or more if needed
- ¼ tsp freshly ground black pepper
Combine everything except the chicken in a food processor or a blender and blend to a fairly smooth paste. Cut chicken into bit sized pieces if you are going to skewer them or leave whole to grill whole. The smaller pieces pick up the flavor better. Toss the chicken with the marinade, place in a resealable plastic bag removing all of the air before sealing or use theand place in a bag or vacuum canister and apply vacuum. Marinate the chicken for at least ½ hour or over night. Once the chicken is marinated skewer the bite sized pieces if you are doing so and grill either over hot natural wood charcoal or use a until the chicken reaches 165°F internally. This recipe is great with the addition of your favorite chili pepper if you like your food spicier.