Chicken Chili Marinade is a spicy sauce popular in Nepal. It is made combined with cumin seeds, lemon juice, mustard oil, onions, roughly chopped, pepper corn, red chilies, soy sauce, timur (szechwan pepper), yogurt. This sauce is a medley of sweet, salt, tangy, sweet and spicy flavours. The Chicken grilled in Chicken chili marinade is truly divine that everyone would surely want to grab as it’s juicy, tender, luscious and lip-smacking.
The spiciness of the sauce mainly comes from the red chili and timur or Szechuan pepper. If you have access to the dried chilies and can make the time to make your own sauce base, it's totally worth it for the extra intensity and depth of flavour. “Sichuan pepper” refers to a spice obtained from a group of closely related plants of genus Zanthoxylum. In Asia, most representatives of this genus are found in the Himalayan region, furthermore in Central, South, South East and East Asia.
The dried fruits of Sichuan peppers have an aromatic odour which can be described lemon like with more warm and woodsy overtones. The taste of most of these species are pungent and biting; it may take some time to develop, but in the end produces a strangely numbing, almost anaesthetic feeling on the tongue. Again, it is exception because it has only small pungent quality.
Sichuan pepper, botanically also known as Z. piperitum leaves have a fresh flavour somewhat in between of mint and lime. The Chicken Chilli marinade is slightly acidic as chicken is marinated in yoghurt or buttermilk. Long marinating time in this sauce will help the chicken be surprisingly moist and tender. The acids in a marinade act to breakdown protein chains in meats, making the meat tenderer. You can also use other acidic liquids such as vinegar, citrus juices, wine or even beer.
For making your grills, roast, barbecues exceptionally great than you should make a wonderful marinade which makes the food tastier, juicier, healthier and tenderer. Also plan ahead to prepare a extremely luscious, delicious and healthy meal.
A marinade can work in as little as 30 minutes to provide many of these benefits, but tougher, thicker cuts of meat may need several hours or most of a day. Flavours play a vital role in preparing any type of dish. Here too, in this recipe, a good marinade contains flavouring, spices and herbs.
Apart from this, generally the marinade is acidic which helps in carrying the aromatic flavours into the food. Marinades characteristically contain oil either olive oil or any vegetable oil. Use light oil containing mono and or diglycerides which makes it healthier and nutritious. These natural emulsifiers help in penetrating meats faster. Oil also serves to hold in moisture on meats and to reduce the moisture loss during cooking. This also helps prevent sticking on the grill.
To prepare this exotic and aromatic Chicken Chili Marinade, in a blender combine all the marinating ingredients to form a smooth paste. Pour the marinating paste over the chicken in a large bowl. Mix well, cover, and let marinate for at least four hours. Grill the marinated chicken on a charcoal grill, occasionally turning until cooked through, about 7 min or until the chicken get browned and crispy.
For detailed recipe, check out the below link:
Preparing a marinade is very easy. It simple by just combining all the ingredients that you wish to add. Pour the whole thing in a zip-top bag, add the meat and refrigerate until you are ready to cook. Meats like beef and pork should be marinated the longest. It takes anywhere, from an hour to 10 hours depending on the thickness of the cut and the strength of the marinade.
Poultry should be marinated anywhere from 30 minutes to 3 hours. Fish and seafood should spend no more than 30 minutes in a marinade. Be particularly careful with shrimp that can actually cook in a strong marinade. There are a variety of marinades or sauces that you can prepare depending on the taste and flavour to various dishes such as Grilled Chicken in Lemon yoghurt sauce, Chinese style barbecued pork, garlic roast chicken, honey chicken and many more.
Many marinades include atleast one or two of the following with various herbs and spices: Pineapple, Figs, papaya, ginger, kiwifruit, mango, honeydew, wine, citrus, beer, tomato, yoghurt, buttermilk and vinegar. Marinade
Tips: Over-marinating can result in mushy food. Don't overdo the marinade! As a rule, poultry and seafood are not tough cuts and hence could turn to mushy or leather if left in a tenderizing marinade for an extended period. In fact, fish can be "cooked" in acid, requiring no heat at all. Tender seafood if marinated too long can actually toughen it by "overcooking" it. Next time, when you are planning to grill or roast chicken, do try this luscious recipe!