Recipe(tried): Cilantro Chicken with Cucumber Relish

CILANTRO CHICKEN WITH CUCUMBER RELISH
Adapted from a recipe by Bill Granger, who is famous for fresh and simple cookery.

2 1/2 to 3 lb cut up chicken pieces, bone in, skin on
FOR THE MARINADE:
1 bunch cilantro, roughly chopped*
2 1/2 fl oz olive oil
3 garlic cloves
2 tbsp lime juice
2 tsp sea salt
1 tsp black peppercorns
FOR THE CUCUMBER RELISH:
6 fl oz rice vinegar
3 oz sugar
1 cucumber, quartered lengthways and finely sliced
2 red Asian shallots or 1/2 small red onion, peeled and finely sliced
1 large red chilli, seeded and finely sliced
cilantro sprigs, to garnish
lime wedges, to garnish

TO PREPARE THE CHICKEN:
Place the cilantro, olive oil, garlic, lime juice, salt, and peppercorns in a blender or food processor and process until smooth.

Pour the marinade over the chicken pieces, rubbing well into the flesh, up and under the skin (which you have loosened to get the marinade in there and everywhere) and cover with cling film, or (my preferred method: place in a ziploc bag, and squish everything about periodically to get the maximum flavour and coverage). Place in the refrigerator to marinate for at least two hours.

MEANWHILE, MAKE THE CUCUMBER RELISH:
Place the vinegar and sugar in a small saucepan over medium heat, and stir until the sugar has dissolved. Remove from the heat and cool.

Pour the cooled vinegar-sugar mixture into a bowl, add the cucumber, shallots or onion and chilli and stir to combine. Cover and leave out at room temperature until serving time, you can give it a toss or two whenever you happen by.

WHEN READY TO COOK:
Preheat the barbecue to high, lower heat to medium or medium high, place the chicken on the barbecue and cook, skin-side (flesh-side) down, for 10-15 minutes. Turn and cook for a further 10-15 minutes, or until the chicken is cooked through, (thighs and legs take longer than breasts, as a point of reference...sometimes when I have it together, I remember to precook the dark meat a bit in the microwave)

Remove the chicken from the heat when cooked and serve with the cucumber relish and lime wedges and garnish with cilantro.

*Although cilantro has a strong taste, even though there is a lot of it used in the marinade, it comes out tasting quite mild.

If you're into carbs, you can serve this with a nice crusty artisan bread. Gee, why am I getting hungry? It's only 9 am!

Cheers!

Carolyn!