Grilled Chicken Thighs
Prep time
Cook time
Total time
Serves: 6
Ingredients
Base ingredient
- Chicken thigh pieces - 6
To Marinate
- Ginger garlic paste - 1 tsp
- Plain Chilli powder - 1 tsp
- Kashmiri Chilli Powder - 1 tsp
- Salt - ¾ tsp or as required
- Pepper Powder - ½ tsp
- Coriander Powder - ½ tsp
- Garam Masala Powder - ¼ tsp
- Lemon juice - 1 to 2 tsp
To grease & coat
- Olive oil - 1 to 2 tsp
Instructions
- Wash chicken thighs well with turmeric powder and salt. Drain excess water.
- Pat dry the chicken pieces with thick kitchen tissue paper and transfer the dried chicken pieces to another dry bowl.
- Add 1 tsp each of ginger garlic paste, plain chilli powder, Kashmiri chilli powder, ½ tsp each of coriander powder, pepper powder, ¼ tsp garam masala powder, ¾ tsp salt, 1 to 2 tsp lemon juice and mix well with chicken, using hand. Make sure the masalas are well coated in all chicken pieces.
- Keep this marinated chicken closed for at least 30 mins to 1 hour. If keeping more than an hour, then refrigerate it and keep out half an hour before grilling.
- Preheat the oven to 410 degrees Fahrenheit/ 210 degrees Celsius. Scroll down the post to see the different temperature settings for different parts of the chicken like breasts, legs and wings.
- Once preheated, add 2 tsp olive oil to the marinated chicken and mix well with hand, so that oil is coated in all chicken pieces.
- In a baking tray, either place a baking steel rack and place the chicken pieces on it or cover the tray with aluminium foil and place the chicken pieces directly on the foil.
- Keep the tray in the middle rack of the oven and bake for 20 mins.
- Take out the tray and just flip the pieces, if using steel rack. For aluminium foil method, the chicken would have let out water in the foil itself. Either pour out the water gently, without dropping the chicken pieces or use thick kitchen tissues to absorb the excess water and then flip the chicken pieces.
- Again, bake it for 10 more minutes.
- Finally, broil it in High mode for just 1 or 2 minutes (Keep an eye on it & do not burn it).
- Take out the tray and immediately transfer the chicken pieces to a serving bowl.
Notes
1)Increase Chilli powder and Pepper powder for spicier version.
2)You shall grease the aluminium tray with little oil to avoid sticking.
3)Add oil to chicken pieces only just before grilling. Adding oil along with spices will not let the chicken absorb the spices.
4)If using steel rack too, you shall use aluminium foil to cover the baking tray to collect the water let out by chicken, so that tray washing is easier.
5)Before broiling, make sure there is no water in the tray. If any, absorb it with kitchen tissue and then start broil mode. Else, broil mode will cause smoke and your fire alarms will start to shout!
6)Once done, immediately take out the chicken pieces from the baking tray as leaving it longer in the heat might turn the pieces dry and harder.
2)You shall grease the aluminium tray with little oil to avoid sticking.
3)Add oil to chicken pieces only just before grilling. Adding oil along with spices will not let the chicken absorb the spices.
4)If using steel rack too, you shall use aluminium foil to cover the baking tray to collect the water let out by chicken, so that tray washing is easier.
5)Before broiling, make sure there is no water in the tray. If any, absorb it with kitchen tissue and then start broil mode. Else, broil mode will cause smoke and your fire alarms will start to shout!
6)Once done, immediately take out the chicken pieces from the baking tray as leaving it longer in the heat might turn the pieces dry and harder.
Recipe by My Healthy Kiddo at https://www.myhealthykiddo.com/grilled-chicken-thighs/