Marinated Indian Chicken with Grilled Eggplant

3 Words, easy, easy, easy!!!  This chicken is soooooooo  very tender and the eggplant makes a perfect accompaniment.  I do hope you try, you won't be disappointed.  Very few ingredients and it's quick prep!  So let's get started with what you need.


What you need for the chicken:
~8 lbs of chicken parts, legs and thighs skinned.  Here in Switzerland, the legs and thighs are attached, so it's easier prep. Yes, seems like a lot of chicken, but you will want leftovers!!
~3 Tbsp of a really good Curry.  I love Badia brand.
~1 Tbsp sugar or 1 packet Splenda
~2 Tbsp Salt (don't worry, it won't be salty!!!)
~1 Small container of plain regular yogurt, the individual serving size.
~4 Garlic cloves chopped
~1 Tsp onion powder
~1 Tsp Garlic powder
~1/2 Tsp pepper flakes
~1 Cup of any white wine (not cooking wine)
1/2 Tsp liquid smoke.  Favorite brand for me is Wrights
Sqeeze of half lemon
1/2 Cup fresh chopped Coriander or Cilantro


Let's get to work:
1) Ok, easy easy easy!!!  Put all ingredients together in a bowl and mix.  I use my hands, of course after removing my jewelry because you can get the chicken coated better then with a spoon.  Place all chicken pieces AND marinade left in a bowl in a zip lock bag and let marinate no less then 3 hours, but overnight is the best.
2) Set your oven to 275 and place the chicken on a pan and bake for 3 hours, then turn the oven off for 10 minutes and then grill the chicken on each side on medium fire for 2 minutes per side.


What you need for the eggplant:
~2 small eggplants  cut and quartered, skin on OR 1 large one cut and quartered.
~2 small onions halved and quartered
~1 Tbsp Olive oil
~1/4 Cup chopped fresh Coriander or Cilantro
~1/2 Tsp salt
~1 Tbsp Curry Powder
~2 Fresh Pepperoncini peppers cut, seeds stay in
~1/4 Tsp onion powder


Let's get to work: 
1)Again, easy easy easy, mix all ingredients in a bowl and place on a grill pan on medium fire and grill until tender.  Serve along side the chicken with a great white wine.


*Tip, I put the eggplant on the grill about 15 minutes before I put the chicken on since the eggplant will take longer to cook and the chicken is 2 minutes per side.