Indian barbecue chicken
skinless chicken thigh
720 g, (buy 900g, fat trimmed)
99% fat-free plain Greek yoghurt
½ cup(s), (140g)
¼ cup(s), coarsely chopped
2 clove(s), crushed
2 tsp, finely grated
fresh green chilli
1 whole, desseded, finely chopped
2 tsp, (sweet)
1 medium, cut into wedges, to serve
1 tbs, sprigs, to serve
- Combine chicken, yoghurt, coriander, lemon juice, garlic, ginger, chilli, cumin and paprika in a large glass or ceramic bowl. Season with salt and pepper. Cover with plastic wrap and place in the fridge for 1 hour to marinate.
- Lightly brush a barbecue or chargrill with the oil and heat on medium. Cook the chicken for 3-4 minutes each side or until golden brown and cooked through. Transfer to a serving platter. Cover with foil and set aside for 5 minutes to rest. Thickly slice the chicken. Serve with lemon wedges and coriander sprigs.