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Broiled Chicken Pakistan Style Recipe


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Broiled Chicken Pakistan Style makes a paste with melted fat or shortening, onions, garlic, green chiles, ginger, black pepper, cloves, cardamom and cumin then coats chicken before broiling for this chicken recipe.
Food Category:    Chicken and Fowl
Cuisine Origin:    Middle Eastern
    • Servings:2
    • Nutrition facts:883 calories31.2 grams fat
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  • 1 broiler chicken, about 3 lbs.
  • 2 Tbl. melted fat or shortening
  • 1/2 cup onions, minced
  • 1/2 garlic clove, minced
  • 2 green chiles (canned style), minced
  • 1/4 tsp. each ginger, black pepper and cloves
  • 1/4 tsp. each cardamom and cumin
  • 1/2 tsp. salt
  • Juice from chilies


  • Split chicken in half lengthwise. Break drumstick, hip, and wing joints to keep bird flat during broiling.
  • Skewer wing and leg to body to make a compact flat piece of chicken.
  • Brush with melted fat and then rub with paste made of seasonings and chili juice.
  • Place skin-side-down on broiler pan (not rack). Place broiler pan at least 7 inches under heat source. Chicken should be broiled slowly. When rib cage is browned, 10 to 15 minutes, turn chicken over. Broil 15 minutes. Brush with melted fat as needed. Total broil time about 45 minutes. Serves 2.
Broiled Chicken
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