Publicans Hot-n-Spicy Chicken with E-Z Garlic Sauce

Rich with Dunkel and fragrant spices, this zesty marinade gives chicken an exotic, spicy flavor and a rich red color. Serve with the spicy garlic sauce for a real treat.

 
Tools: Heavy skillet (optional), mortar and pestle, small bowl, large covered dish, grill
Preparation time: About 15 minutes
Cooking time: About 6 to 18 hours
 
1 teaspoon each whole black pepper-corns, coriander seed, and cumin seed 1 serrano chili pepper or jalapeno, seeded and finely minced (optional, for chili heads)
2/3 cup Dunkel or bock beer 2 tablespoons sharp (or half sharp) paprika
2 tablespoons olive oil 2 tablespoons honey
2 teaspoons fresh grated ginger 1 ½ teaspoons salt (or to taste)
4 large cloves garlic, mashed in a garlic press 3 to 4 pounds chicken, cut in pieces and washed (or boneless chicken breasts)
 
  1. Heat a heavy skillet over medium heat until very hot. Remove from heat and toss in peppercorns and coriander seed, stirring for 1 minute. Add the cumin and continue stirring for an additional 30 seconds or until very fragrant. Cool.
  2. Crush the spices. In a small bowl, combine the beer and the olive oil with the crushed spices and the ginger, garlic, chili, paprika, honey, and salt. Let set 10 minutes.
  3. While marinade is resting, slash the chicken pieces diagonally with ¼-inch-deep cuts, about 4 per piece. Rub chicken thoroughly with the marinade.
  4. Marinate, covered, in the refrigerator 6 to 18 hours. Grill over medium heat until no sign of pink appears when meat is pierced with a sharp knife. Serve with E-Z Garlic Sauce.
Yield: 4 to 5 servings