Chile-and-Yogurt-Marinated Grilled Chicken
Succulent chicken thighs marinated in a flavorful blend of chiles, yogurt, and aromatic Indian spices, then grilled to charred perfection. This recipe combines traditional Indian flavors like garam masala, fenugreek, and amchoor with grilling techniques for a delicious fusion dish.
Ingredients
- •7 whole dried Kashmiri or guajillo chiles
- •1 piece ginger
- •4 cloves garlic
- •½ cup plain whole-milk yogurt
- •3 tablespoons fresh lime juice
- •2 tablespoons mustard oil
- •1 tablespoon ground coriander
- •1 tablespoon smoked paprika
- •1½ teaspoons dried mango powder
- •1½ teaspoons crushed dried fenugreek leaves
- •1½ teaspoons garam masala
- •1½ teaspoons ground cumin
- •2 tablespoons vegetable oil
- •1½ pounds skinless boneless chicken thighs
- •to taste Kosher salt
Cooking Instructions
- 1.
Place chiles in a medium bowl and pour in hot water to cover. Let sit until chiles are very soft, about 30 minutes; drain. Blend chiles, ginger, garlic, yogurt, cilantro stems, lime juice, mustard oil (if using), coriander, paprika, mango powder (if using), fenugreek leaves, garam masala, cumin, and 2 Tbsp. vegetable oil in a blender until smooth. Transfer marinade to a large resealable plastic bag. Season chicken generously with salt and add to marinade. Seal bag and turn to coat chicken. Chill at least 2 hours.
150 min
- 2.
Let chicken sit at room temperature 1 hour before grilling.
60 min
- 3.
Prepare a grill for medium heat; oil grate. Remove chicken from marinade, letting excess drip back into bag, and grill, turning every minute or so, until beginning to char in spots, 8-10 minutes total. Transfer to a platter and let rest 5-10 minutes before serving.
20 min
- 4.
Chicken can be marinated 12 hours ahead. Keep chilled.
