Table of Contents
Ingredients (marinade, dry)
- 1/2 cup lemon or lime juice (2-3 lemons)
- 4 tablespoon paprika
- 1 tablespoon salt
- 4 teaspoons cayenne red chili powder
- 2 teaspoons crushed coriander seeds
- 1 teaspoon cumin powder
- 1 teaspoon black pepper
- 0.5 teaspoons garam malasala
Ingredients (marinade, wet)
- 6-9 tablespoons greek yogurt
- 4 teaspoons garlic paste
- 6 tablespoons white vinegar
- (optional) 2 tablespoon mashed fresh papaya
Ingredients (dish)
- 5 pounds boneless, skinless chicken thighs
- oil (for sauteeing onions)
- (optional) 1-3 onions
- (optional) cilantro
- (optional) sliced green chilies
- (optional) lemon wedges
Instructions
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Note: this recipe has been slightly modified to make it easier.
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Mix all the marinade ingredients together.
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Add the chicken thighs and toss to evenly coat the pieces. Let them rest for at least 30-60 minutes.
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Grill or barbecue the marinated chicken pieces for 12 to 14 minutes[0], turning once midway through grilling, until the chicken reaches an internal temperature of 165 degrees F and is done, i.e. juice no longer runs pink when cutting into the thickest part of the meat. Alternatively, on a baking sheet in the oven, broil the chicken on high, without turning, until the chicken reaches an internal temperature of 165 degrees F and is done. Warning: whatever baking sheet you use should have walls, since the chicken releases a significant amount of water/fat during cooking.
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Serve with sauteed onions, cilantro, sliced green chilies, and lemon wedges if convenient.
[0] If you want a better char, you can leave the chicken in for 15-20 minutes, since chicken thighs have a pretty wide cooking margin.