Indian Grilled Chicken Thigh Recipe
Ready to eat: 55 min
Nia Bennett | Sep, 5 2018
Nothing in the world can beat the taste of juicy grilled chicken thighs. Especially one that is so tender that the meat literally falls of the bone! If you are looking for a succulent yet flavourful grilled chicken recipe then we highly recommend you to try this at home.
This grilled chicken recipe is so easy and there's barely any preparation time. All you need to do is assemble the spices, dry roast them till you get an aroma of the spice blend, turn off the stove/hob and coat the chicken pieces with the spices.
Although there are many combinations and spice blends for making a yummy grilled chicken - this special recipe is so good that it has never disappointed us, our family and friends. The combination of spice blends used to marinate the chicken thighs is what makes this chicken delicious.
To make this even tastier, use coconut oil instead of olive oil.
If you have some extra time let the spice coated chicken sit for one or two hours. The more time you let the mixture of spices soak into the chicken, the more flavourful it gets. This is an excellent dinner or lunch recipe. So next time you need inspiration for a chicken recipe, try making this Indian grilled chicken. It’s perfect in wraps, on it’s own or with salad.
- 2 tbsp coriander powder
- 1 tsp chilli powder
- 1 tsp garam masala powder
- 1 teaspoon black pepper powder
- ½ tsp turmeric powder
- 1.5 tsp salt
- 1 tbsp coconut oil
- 1kg chicken thighs
Prep: 5 min > Cook: 50 min > Ready to eat: 55 min
- Heat a pan on medium flame. Once it’s lukewarm, add all the spice blends and stir. Keep doing this till you get a faint aroma of the roasted spices.Once the spices are roasted turn off the flame/hob.
- Wash the chicken thighs and use a knife to slit the back and front. You need to do this because you want the spices to soak into the chicken. Once you’ve done this add the chicken pieces to the pan.
- Coat the chicken with the dry roasted spices, now to this add a tablespoon of coconut or olive oil and nice coat the pieces with the spice mixture.
- Let this sit for 30 minutes or longer if you have the time, if not, directly place them on the grill or oven and let it cook for 25 minutes on 180 degrees. After 25 minutes, turn the pieces and let the other side cook for the same time.
- Once the chicken is out of the grill/oven, use a knife to check if the chicken pieces are cooked. If the chicken pieces looks pink, the chicken is uncooked and it needs cooking for longer.
- Serve this on it’s own, with some raita, hummus or shred the chicken and add it into a wrap or salad with some feta.