This Week's Meals (3/3): Kuku Choma
Oh, my. Oh, my this smells fantastic. I tasted the sauce - little salty, but most marinades are. After I took the chicken out of the oven-broiler, I licked my fingers and...oh, boy I'm looking forward to this....
# Kuku Choma
Street Fighter: The Official Street Food Cookbook
14.0 servings
1.0 whole red bell pepper
7.0 cloves garlic
2.0 inches ginger (peeled)
1.0 tsp red pepper flakes
4.0 tsp lime zest
3.0 tbsp vegetable oil
1.0 tbsp cumin
1.0 tsp corriander
2.0 tsp paprika
2.0 tsp salt
1.0 tsp black pepper
5.0 pounds chicken wings
1.0 whole lime
2.0 tbsp marinade (measurement)
1 - Place the bell pepper, garlic, ginger, and red chile flakes in a food processor.
2 - Puree until smooth, and transfer to a large bowl.
3 - Add the zest and squeeze the lime so that the juice is also added.
4 - Add two thirds of the canola oil, cumin, coriander, paprika, salt, and pepper, and mix together well.
5 - Transter the listed amount of the marinade into a separate airtight container and mix with the remaining lime zest and juice, and the remaining tablespoon of canola oil. Set aside in the refrigerator.
6 - Place the chicken wings in the large bowl and toss to cover in the remaining marinade.
7 - Let rest covered in the refrigerator for at least 2 hours and up to 6 hours.
8 - About 15 minutes before grilling, remove the chicken wings and reserved marinade from the refrigerator.
9 - Preheat a grill, and oil the grate to prevent the wings from sticking.
10 - Place the chicken wings directly over the heat. Baste the wings several times with the reserved marinade while they grill. Flip the wings occasionally until they have a nice char and have cooked through (chicken is done when it reaches an internal temperature of 165°F/74°C), 5 to 10 minutes.
11 - Transfer to a plate, and wrap in aluminum foil until it’s time to serve.
