South Asian Grilled Chicken



  • 1 whole organic chicken, rinsed and cut into 8
  • 4 tbsp whole coriander seeds
  • 2 tbsp whole mixed peppercorns
  • 2 tbsp fresh garlic, roughly chopped
  • 1 tsp coarse salt
  • 1 tsp olive oil
  • Bunch fresh coriander leaves (for garnish)

Sweet & Spicy Dipping Sauce

  • 1‚ÅÑ2 cup (125 mL) rice wine vinegar [look for allergen-free brands]
  • 1‚ÅÑ2 cup (125 mL) clear honey
  • 1 tbsp fresh garlic, minced
  • 1‚ÅÑ2 tsp dried red pepper flakes
  • 1‚ÅÑ2 tsp salt

Makes: 4-6 servings
Free of: gluten and all top allergens

Food photography by Chris Gonzaga



  1. Place coriander seeds, peppercorns, garlic, salt and oil in a large mortar and pound with a pestle until a paste forms. (Or pulse ingredients for 1 minute in a spice grinder or mini-chopper until combined.)
  2. Rub paste over cut-up chicken to coat. Marinate for 2-4 hours in the refrigerator.
  3. Meanwhile, make the dipping sauce: combine rice wine vinegar and honey in a small saucepan. Bring to a boil over medium heat and then simmer over low heat for 2-3 minutes, stirring occasionally. Add remaining ingredients and simmer for an additional 2 minutes. Set aside and cool.
  4. Pre-heat barbecue or broiler on high. Cook chicken on both sides for 6-8 minutes or until juices run clear when cut with a knife.
  5. Transfer chicken to a serving platter garnished with fresh coriander leaves. Pour dipping sauce into small individual bowls and serve.

is a chef and recipe developer.