Grilled spring chicken

Grilled spring chicken

Grilled spring chicken

This recipe for grilled chicken is hot and spicy at its best, a deliciously wholesome meal that all are certain to enjoy despite the simplicity of its ingredients and method of cooking. Serve with a generous heaping of zesty herbed onions and some fresh Persian bread for additional satisfaction.


For shatta marinade

  • 1000 g red chili
  • 250 g red chili padi
  • 300 g tomato paste
  • 3 tbsp red palm oil
  • 1 tsp salt

For grilled spring chicken

  • 1 whole spring chicken, quartered
  • 2 tbsp red palm oil
  • 3 tbsp shatta marinade
  • 1 tbsp white pepper; crushed
  • 1 tbsp salt


To prepare shatta marinade.

  1. Blend together red chilies and red chili padi until a paste is formed. Heat the oil in a saucepan, then sauté the blended mixture with tomato paste until a fragrance is emitted. Season with salt. Store leftover marinade in the refrigerator for up to a week.

To cook spring chicken.

  1. Marinate chicken quarters with shatta marinade, white pepper and salt for 3 hours. Grill the chicken quarters over a heated griddle until cooked.
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