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Preparation:

1. In a large snaplock bag put in some cumin, allspice, ground coriander, Szechuan pepper, palm sugar, lime juice, garlic, eschallots,a few glugs of flavoured oil and a good pinch of salt.

2. Mix it all up well and add your chicken and toss to coat well. Refrigerate and allow to marinate for a minimum 4 hours.

3. Cook on the char grill over a hot fire turning a couple of times with an upside down wok covering it until cooked right through.

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