Indian-style Spicy Grilled Chicken Thighs

Indian-style Spicy Grilled Chicken Thighs
  • 4 servings
  • 0:30 Preparation
  • 0:16 Cooking
  • 1:46 Total Time

Ingredients

Add all
  • marinade:

  • 1/2 cup
    (125 mL)

    plain yogurt

  • 1 Tbsp.
    (15 mL)

    lime juice

  • 1 tsp.
    (5 mL)

    ground coriander

  • 1 tsp.
    (5 mL)

    paprika

  • 1 tsp.
    (5 mL)

    ground ginger

  • 1/2 tsp.
    (2 mL)

    turmeric

  • 1 pinch

    Cayenne

  • 2

    garlic cloves, chopped

  • 1

    coriander, chopped

  • Salt and pepper to taste

  • Chicken Thighs

  • 8

    skinless, back-attached chicken thighs

  • 2

    onions, sliced ¼ in. (½ cm) thick

  • 1/4 cup
    (60 mL)

    olive oil

  • 2

    limes, halved

Preparation

In a bowl, whisk marinade ingredients together.

Marinate thighs in the refrigerator for 1 hour or more.

Preheat barbecue to medium-high.

Remove chicken from the marinade, scraping off excess marinade.

Grill 7 - 8 minutes per side. Reserve.

Toss sliced onions with olive oil and grill 2 minutes per side.

Divide chicken among 4 plates and garnish each plate with half a lime.

Source: Chef Ian Perreault

Wine and meal pairing

Fruity and light

Fruity and light
These light wines are characterised by their simple fruity aromas, the sensation of freshness they leave, and their unassuming structure. They must be consumed young.
Product categories: red wine, rosé wine.

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