Bombay Barbecued Chicken
Take your taste buds on a flavor-packed journey with this Bombay Barbecued Chicken recipe, a tantalizing fusion of smoky chargrilled goodness and vibrant Indian spices. Tender, juicy bone-in chicken thighs are marinated in a creamy blend of Greek yogurt, garlic, grated ginger, and a fragrant medley of turmeric, cumin, coriander, garam masala, and Kashmiri chili powder. The marinade infuses the chicken with aromatic warmth and richness, while grilling over medium-high heat creates a crispy, golden exterior. Perfect for summer gatherings, this dish comes alive with a garnish of fresh cilantro and a squeeze of zesty lime. Serve it alongside fluffy naan, basmati rice, or a bright salad for a restaurant-worthy meal that’s sure to impress. This recipe is your ultimate guide to mastering Indian barbecue at home, blending bold flavors with easy preparation for a truly unforgettable dining experience.
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Recipe Information
Ingredients
- 8 pieces Chicken thighs (bone-in, skin-on)
- 1 cup Greek yogurt (plain)
- 2 tablespoons Lemon juice
- 4 cloves Garlic cloves (minced)
- 2 teaspoons Ginger (grated)
- 1 teaspoon Ground turmeric
- 2 teaspoons Ground cumin
- 2 teaspoons Ground coriander
- 2 teaspoons Garam masala
- 1 teaspoon Kashmiri chili powder (or paprika for mild spice)
- 1 teaspoon Salt
- 3 tablespoons Vegetable oil
- 2 tablespoons Fresh cilantro (chopped, for garnish)
- 4 pieces Lime wedges (for serving)
Instructions
In a large mixing bowl, combine Greek yogurt, lemon juice, minced garlic, grated ginger, turmeric, cumin, coriander, garam masala, chili powder, and salt. Mix well to form a smooth marinade.
Add the chicken thighs to the bowl, ensuring each piece is thoroughly coated with the marinade. Cover the bowl and refrigerate for at least 2 hours, or preferably overnight, to allow the flavors to penetrate.
Preheat your grill or barbecue to medium-high heat. Lightly oil the grill grates to prevent sticking.
Remove the chicken from the marinade, shaking off any excess. Reserve the leftover marinade for basting during cooking.
Place the chicken thighs on the grill, skin-side down, and cook for about 6-8 minutes per side, or until the skin is crisp and golden brown.
Brush the chicken occasionally with the reserved marinade and continue grilling for another 10-12 minutes, turning occasionally, until the internal temperature reaches 165°F (74°C).
Remove the chicken from the grill and let it rest for 5 minutes. This helps the juices redistribute for tender and flavorful meat.
Garnish with chopped fresh cilantro and serve with lime wedges on the side. Pair with naan, rice, or a fresh salad for a complete meal.
Nutrition Facts
Calories |
3085 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 228.6 g | 293% | |
| Saturated Fat | 59.3 g | 296% | |
| Polyunsaturated Fat | 25.2 g | ||
| Cholesterol | 980 mg | 327% | |
| Sodium | 3441 mg | 150% | |
| Total Carbohydrate | 26.2 g | 10% | |
| Dietary Fiber | 4.5 g | 16% | |
| Total Sugars | 8.0 g | ||
| Protein | 234.8 g | 470% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 413 mg | 32% | |
| Iron | 19.0 mg | 106% | |
| Potassium | 2808 mg | 60% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
