Rasta (Curried) Chicken
This is a recipe I actually crave for my husband to make. He got this recipe while living on the island of St Lucia from the Rastafarians:) Don’t let the curry throw you on this because it is not hot and the flavor is unbelievable!!!
I used skin-on chicken thighs but you can use whatever pieces you want. Start with cutting slices in the chicken every 2 inches or so. Place the chicken in a large bowl. Season with both garlic salt and pepper on each side. Then add 2 tbsp curry powder, 1/2 small onion diced fine, 1 tbsp fresh parsley chopped, 1 tbsp minced garlic and one raw egg; mix well to coat chicken. Once coated, push the onions, garlic, etc. into the slices of the chicken. At this point you can grill it until fully-cooked or place in the fridge to marinate for a while. If grilling, cook on low heat (low and slow) until nice and crispy, which is the way we do it. We use Hickory to add smoke to the grill; adds a nice flavor. You can also do this in the oven (however not recommended) at 350 but I would suggest using a rack with a pan underneath so it allows for the chicken to crisp up. Enjoy!
Rasta Chicken
4 skin-on Chicken thighs
Garlic salt and Pepper to taste
2 tbsp Curry powder
1 tbsp Minced Garlic
1/2 small Onion finely diced
1 tbsp Fresh Parsley chopped
1 Egg
Cut slices in chicken on both side every two inches or so.
In a large bowl season chicken on both sides with garlic salt and pepper. Add remaining ingredients and mix well. Once coated well; push the onion, etc into the slices of the chicken. Cook at low heat on the grill until cooked thru and really crispy. Enjoy!