Guilt-free healthy grilled chicken. Spicy, Finger Lickin' Gooood and Juicy until the last bite!
Indian-style grilled chicken is incomplete without the spicy and fiery mint chutney. (Recipe here)
This grilled chicken is good in all ways, as a starter, as a light meal with a salad/ soup or as a side to a rice/ pasta meal. Leftover chicken pieces can be shredded and stored in an airtight container in refrigerator for 3-4 days, to be used later as a protein addition to salad, pizza, pasta, sandwich, rolls, omelette, dosa etc.
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| Grilled chicken with mint chutney and a light salad |
Ingredients
To marinate
8-10 chicken leg/ wing/ curry pieces
3 tbs thick yoghurt
1 tbs ginger garlic paste
1/2 ts turmeric powder, 1/2 ts chilli powder, 1 ts cumin powder, 2 ts coriander powder, 1/2 ts garam masala
2 tbs olive oil
Salt as required
Make slits on the chicken pieces. Marinate with the above ingredients for a minimum of 15 minutes
Preparation
- Preheat oven to 180 c for 10 minutes in 'fan-forced grill mode'
- Line a baking tray with aluminium foil (which will act as a catch tray for any drippings)
- Place a mesh tray above the baking tray (The key to well roasted chicken is to get rid of any excess dripping and moisture. The excess chicken juices are collected in the bottom tray, which can be used in gravies and soups. Or even, just discarded.)
- Line the marinated chicken pieces on the mesh tray
- Place the mesh tray on the topmost rack in the oven. Place the foiled baking tray on the rack below
Grilling time
- Small chicken pieces (diced): 10 minutes each side
- Medium sized chicken pieces (leg/ wing/curry pieces): 15 minutes each side
- Large chicken pieces (maryland/ whole breast or thigh): 20 minutes each side
- Whole chicken: 25 minutes each side
Grill the chicken for the required amount of time as mentioned above. Grilling time may vary depending on the oven type, chicken thickness and the amount of char required. Keep a watchful eye and have a buffer of 5-10 minutes.
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