Food & Lifestyle by Gayatri Singh

Single Malt Chicken

Single Malt Chicken

It’s a very strange name but believe me this is the juiciest packed with flavours chicken you will ever eat! A few weeks ago I had some leftover marinated chicken in freezer but I did’t want to make the same old grilled chicken so I came up with this recipe. I was thinking of adding wine but my husband isn’t a big fan of wine flavoured chicken and I didn’t have wine all I had was some Ardbeg (one of my favourite single malts), which has the most amazing smokey flavour and deep taste! I decided to make the chicken with it and tell you what, it was fantastic. I also took a bit of the chicken, it was smokey, juicy and delicious.

To make this chicken, you need to marinate the chicken at least for 1 day the longer the better. And you need any smokey single malt like Ardbeg, Lagavulin, Laphroaig 10 or Talisker as it is the star ingredient of the dish.

I served this chicken with pearl couscous but you can serve it rice as well.

Serves 3

Ingredients for Marination:

  • 6 chicken drumsticks
  • ½ cup fresh coriander
  • ½ cup fresh mint
  • 2 thai red chillies
  • 1 tbsp groundnut or peanut oil
  • 1 tbsp lime juice
  • 1 tsp lime zest
  • 1 tsp black pepper powder
  • ½ tsp salt
  • 1 tbsp garlic paste


Marinate the chicken in the above mentioned ingredients at least for 1 day. The longer the better.

Ingredients for cooking:

  • 2 small onions finely sliced
  • 4 garlic cloves finely chopped
  • 1 tsp or to taste red chilli powder or cayenne pepper
  • 2 tsp smoked paprika
  • 1 tsp clove powder
  • ½ tsp ginger and cinnamon powder
  • ¼ tsp nutmeg powder
  • ¼ tsp powdered jaggery or sugar
  • 1 cup smokey single malt
  • ¼ cup water
  • Salt to taste
  • Mint and coriander for garnishing
  • 1 tsp oil
  • 1 tbsp butter


Heat oil, add onion and sauté for 10 minutes on a low flame till it becomes golden.

Add in the chicken and fry till brown. Add in the spice powders, salt and butter, coat the chicken well.

Add ½ cup single malt and sauté on a high flame and add water. Cook till the chicken is almost done.

Add in the rest ½ cup single malt in and cook till it evaporates.

Garnish with coriander and mint.

Serve with rice or couscous.


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