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Indian-style Spicy Grilled Chicken Thighs https://www.metro.ca/userfiles/image/recipes/hauts-cuisses-poulet-grilles-epices-indiennes-5557.jpg PT30M PT16M PT1H46M
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.
4
4 5 5 4
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
Indian-style Spicy Grilled Chicken Thighs

Indian-style Spicy Grilled Chicken Thighs

Rate this recipe
5 Votes
  • Gluten-free
4
servings
0:30
Preparation
0:16
COOKING
1:46
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection

  • marinade
  • 1/2 cup
    (125 mL)
    plain yogurt
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    DANONE ACTIVIA YOGURT 12 X 100 G OR DANACTIVE DRINKABLE YOGURT 8 X 93 ML

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    BLACK DIAMOND SLICED CHEESE 400 - 450 G OR SIGGI'S YOGURT 500 G

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    PILLSBURY TOASTER STRUDEL OR PIZZA POPS, LIBERTÉ GREEK YOGURT 4 X 100 G ANNIE'S CRACKERS

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    selected sizes


    ASTRO MULTI‑PACK YOGURT

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    SAVE $1.30
    LACTANTIA PURFILTRE OR BEATRICE CHOCOLATE MILK 1.5 - 2 L, LIBERTÉ GREEK YOGURT 4 X 100 G, 2 X 130 G

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    YOPLAIT SOURCE YOGURT 650 G MINIGO OR TUBES 6 ‑ 8 X 60 G

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  • 1 Tbsp.
    (15 mL)
    lime juice
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  • 1 tsp.
    (5 mL)
    ground coriander
  • 1 tsp.
    (5 mL)
    paprika
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  • 1 tsp.
    (5 mL)
    ground ginger
  • 1/2 tsp.
    (2 mL)
    turmeric
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  • 1 pinch
    Cayenne
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  • 2
    garlic cloves, chopped
  • 1
    coriander, chopped

  • Salt and pepper to taste
  • Chicken Thighs


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  • 8
    skinless, back-attached chicken thighs
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  • 2
    onions, sliced ¼ in. (½ cm) thick
  • 1/4 cup
    (60 mL)
    olive oil
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  • 2
    limes, halved
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Imprimer ma sélection

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

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Gluten-free recipes

Make sure you are using only gluten-free cereals, flours and starches, and read the labels carefully when you buy these products.

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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