Indian-Style Grilled Chicken

Lisa Sharples
I love going to restaurants, then backwards engineering dishes at home…particularly, salads and Asian cuisine so you will likely spot me in Uwajimaya in Seattle on the weekends. :)
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Updated: 7/30/2020

Indian spices provide a nice change-up for grilled chicken.

This grilled chicken has an American twist—the addition of hot sauce. If you like your food less spicy, start with 1/4 cup.

25 min Prep: 10 min Cook: 15 min
Serves: 8 Save

Ingredients (14)

  • 1/2 teaspoon black pepper 
  • 1 teaspoon ground cumin 
  • 1/2 teaspoon coriander 
  • 1 teaspoon chili powder
  • 2 teaspoon garam masala
  • 1/4 cup chopped cilantro
  • 1/2 teaspoon salt
  • 1/2 cup hot sauce, such as Frank's Original Hot Sauce
  • 3/4 cup plain yogurt
  • 1/4 cup heavy cream
  • 4 clove garlic, minced
  • 3 tablespoon soy sauce
  • Cooking spray
  • 8 chicken bone-in thighs

Directions

  1. Combine all ingredients (except cooking spray and chicken) in a large bowl; stir until well blended. Add chicken, turning to coat well. Cover and refrigerate at least 8 hours and up to 24 hours.
  2. Prepare grill and spray grate with cooking spray.
  3. Remove chicken from marinade and place on a platter. Discard marinade. Grill chicken skin side down over direct heat with the grill cover closed 6 to 8 minutes; turn and grill second side 6 to 8 minutes.

El Diablo

The Bar

Ingredients (5)

  • 1.5 oz. Don Julio Reposado Tequila
  • 0.5 oz. Cassis Liqueur
  • 0.5 oz. Fresh Lime Juice
  • 3 oz. Ginger Beer
  • Ice
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