Spicy Indian Chicken Bbq
Ignite your taste buds with this Spicy Indian Chicken BBQ recipe, a flavor-packed delight that combines the smoky allure of barbecued chicken with the bold, aromatic spices of Indian cuisine. Tender bone-in chicken thighs are marinated in a creamy yogurt base infused with the warmth of ginger-garlic paste, Kashmiri red chili powder, and garam masala, along with a citrusy hint of fresh lemon juice. The marinade, enriched with mustard oil for depth and smoky complexity, clings to the chicken as it grills to perfection, creating a crispy, caramelized char while locking in juicy, tender meat. Perfect for backyard grilling or summer dinner parties, this dish is a crowd-pleaser when garnished with fresh cilantro and served alongside naan, rice, or a vibrant salad. Experience the ultimate fusion of authentic Indian spices and barbecue magic with this irresistible recipe!
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Recipe Information
Ingredients
- 6 pieces Chicken thighs (bone-in, skin-on)
- 1 cup Plain yogurt
- 2 tablespoons Ginger-garlic paste
- 1.5 tablespoons Kashmiri red chili powder
- 1 teaspoon Turmeric powder
- 1 teaspoon Garam masala
- 1 teaspoon Cumin powder
- 1 teaspoon Coriander powder
- 2 tablespoons Lemon juice
- 2 tablespoons Mustard oil
- 1 teaspoon Salt
- 2 tablespoons Fresh cilantro (chopped)
- 2 tablespoons Vegetable oil (for grilling)
Instructions
In a large mixing bowl, combine the yogurt, ginger-garlic paste, Kashmiri red chili powder, turmeric powder, garam masala, cumin powder, coriander powder, lemon juice, mustard oil, and salt. Mix well to create a smooth marinade.
Make 2-3 deep slashes on each chicken thigh to help the marinade penetrate. Add the chicken thighs to the bowl and coat them evenly with the marinade. Cover and refrigerate for at least 4 hours, or ideally overnight, to allow the flavors to develop.
Preheat your grill or BBQ to medium-high heat. Lightly oil the grill grates with vegetable oil to prevent sticking.
Place the marinated chicken thighs on the grill, skin-side down. Cook for about 8-10 minutes per side, turning occasionally, until the chicken is cooked through and has a nice char. An internal temperature of 165°F (74°C) should be reached for safe consumption.
Brush the chicken with a little more mustard oil during grilling for an extra smoky flavor, if desired.
Remove the chicken from the grill and let it rest for 5 minutes to retain its juices.
Garnish with freshly chopped cilantro and serve hot with naan, rice, or a fresh salad.
Nutrition Facts
Calories |
531 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 42.2 g | 54% | |
| Saturated Fat | 10.1 g | 50% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 128 mg | 43% | |
| Sodium | 638 mg | 28% | |
| Total Carbohydrate | 8.3 g | 3% | |
| Dietary Fiber | 1.5 g | 5% | |
| Total Sugars | 3.4 g | ||
| Protein | 31.4 g | 63% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 155 mg | 12% | |
| Iron | 2.2 mg | 12% | |
| Potassium | 545 mg | 12% | |
*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.
