Simple Grilled Chicken

I've posted the recipe for the pasta dish in Simple Olio Spagetti so now is the time for the chicken's recipe. I got the idea when trying out Dominoes Pizza's chicken wings. The best chicken parts for grilling is usually either the wings or the drumsticks. You can choose to grill this in the oven, or if you have a bbq pit, or if you have none, than just fry them with just a liiiiiiitle bit of oil or fat (butter) enough not to make it to dry but also not too oily. They are best eaten on their own, which I know the kids would prefer, or with rice, or pasta or bread. If you have left-overs, refrigerate them and reheat the next morning for sandwiches.

Ingredients:

1kg chicken parts (usually you could get about 6 drumsticks or 8 wings), cleaned and pat dry with paper towels
1tsp ground/crushed black paper
1tsp dried oregano
1tsp salt
2tsb ground fresh garlic
2tsb olive oil
1tsb worcestershire sauce

Methods:

1. Mix all the marinates ingredients in a big bowl to get into a paste-like liquid before adding in the chickens
2. Give the chickens a good rub with the paste, making sure all mixed well
3. Transfer into a freezer bag, try to get as much air out before sealing then leave it to marinate in the fridge for 1 hour
4. Separate the chickens and keep the liquid in a separate bowl
5. While grilling or frying, keep on brushing the chicken with the liquid now and then. You can also bake them in the oven by arranging them in a tray-pan, pour the liquid about half a centimeter deep and turn the chicken once when the top side already brown to ensure the other side also get a bit brown

Freezing and reheating method:

1. Follow step 1-3 but instead of putting in the fridge, you can straight-away freeze them
2. To cook this, you need to take them out of the freezer and transfer them into the fridge at least 12 hours before the intended cooking time. Read more in Secrets of Frozen Food on freezing and reheating the chickens.