Chicken, International Cuisine, Nigeria


  • # 14 Chicken, cut into pieces


  • 6 Garlic cloves, CHOPPED
  • 2 tbls Soy sauce
  • 1 tbls Lemon juice
  • 2 tbls Fish sauce
  • 1 bunch fresh Coriander, chopped
  • 1 tbls Peppercorns, ground
  • 1 tbls salt
  • 3 tbls Sweet Sherry
  • 2 red Scotch Bonnets, Chopped
  • 1 tbls Brown sugar



  1. Stir all marinade ingredients together in a bowl, being sure to mix the Coriander in well. Place the Chicken in a mixing bowl and pour the marinade over. Stir well, ensuring all surfaces are covered with the marinade. Allow to marinate in the refrigerator while you warm up the grill, at least 30 minutes, or up to 24 hours if planning a barbecue.
  2. Turn the Chicken in the marinade several times before placing on the grill. Barbecue the Chicken, basting with the leftover marinade once each side. Chicken is cooked when inner flesh is opaque, plump, and juicy.
  3. Baste the chicken with leftover marinade the first couple of times you turn it. Try to watch the chicken and turn it often, or it may burn. Serve hot with cold BEER.