Charcoal fried chicken

INGREDIENTS

• 2 chicken weighing 500-600 g
• 150 g yogurt or low fat sour cream
• 1 medium bunch fresh cilantro
• 2-3 cloves of garlic
• 2 tbsp Abkhazian adzhika
• freshly ground black pepper
• vegetable oil

1.  Cut the chickens along the breast and spread on the Board. Press strongly with your hands so that they become as flat as possible.

2. Incise the leg joint between the femur and tibia, not cutting through to the end, so the chicken is better marinated and quickly fried.

3. Crush, peel and chop the garlic. Finely chop the coriander (if it has roots, use them too). Mix yogurt, seasoning, cilantro and garlic. Season with freshly ground pepper.

4. Place the chickens on a platter or in a large container. Pour the marinade and turn it several times to cover all the meat. Close and marinate 2 hours at room temperature or 24 hours in the refrigerator.

5. Kindle coals in the barbecue, they should burn well and twitch white ash. Pierce and oil the grill. Dry the chickens from the marinade with paper towels. Lubricate the chickens with vegetable oil on all sides and lay on the grill. Cook in barbecue over medium-high heat under a lid, turning several times, about 35 min. Or fry in a griddle pan until Golden brown, then put on 20 min in the oven. Serve hot, with chutney.