Prick all the chicken thighs with a fork.
Rinse them, pat dry and set aside in a bowl. In a large mixing bowl, mix
together the lemon juice, ginger, garlic, crushed dried red chilies,
salt, sugar and honey. Transfer the
chicken thighs to the spice mixture and coat well. Set aside for 45
minutes. Preheat the grill to medium. Add the fresh coriander and
chopped green chili to the chicken thighs and place them in a flameproof
dish. Pour any remaining marinade over the chicken and baste with the
oil, using a pastry brush.
Grill the
chicken thighs under the preheated grill for 15-20 minutes, turning and
basting occasionally, until cooked through and browned. Transfer to a
serving dish and garnish with the fresh coriander sprigs.
Serves 6
These chicken pieces are grilled and have
a sweet-and-sour taste. They can be served cold with a salad and rice,
or hot with Masala Mashed Potatoes. Masala refers to the blend of spices
used in this dish. The amounts can be varied according to taste.
