Chicken tabaka on the grill

Description

The recipe won't take much time. Chicken tabaka is eaten by hand, so serve the finished dish directly on lettuce leaves. Bake the chicken over moderate heat so it doesn't burn, but cooks thoroughly inside. The meat turns out incredibly tender, aromatic, and very juicy. And you'll thank me separately for the sauce :) Serve hot.

Instructions

1. 1

   Step 1

   Wash the chicken and dry it with paper towels. Make a cut along the breastbone. Place it cut-side down and press firmly with your hands to break the bones.

2. 2

   Step 2

   Cover with plastic wrap and pound the chicken with a mallet to thoroughly break all the bones and cartilage. The chicken should become flat.

3. 3

   Step 3

   For the marinade, crush the coriander seeds, finely chop the cilantro, and press the garlic through a garlic press. Add these to the whey along with adjika and salt.

4. 4

   Step 4

   In a deep container, pour the marinade over the chicken and press down with a weight. Let it marinate for at least 2 hours.

5. 5

   Step 5

   Before placing the chicken on the grill grate, wipe it with paper towels, rub with salt, and coat with vegetable oil. Also grease the grill grate.

6. 6

   Step 6

   Secure the chicken between the bars of the grill and roast, turning it every 7-10 minutes. Check for doneness by making a cut; the juice should run clear.

7. 7

   Step 7

   For the sauce, chop the nuts, cilantro, and garlic. Combine them with coriander, khmeli-suneli, salt, and pepper, then blend in a blender until a coarse paste forms. Transfer the mixture to a sauce bowl, add vinegar, and dilute with water.