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Photo of Indian barbecue chicken by WW

Indian barbecue chicken

4
Points®
Total Time
25 min
Prep
15 min
Cook
10 min
Serves
6
Difficulty
Moderate
Making your own spicy marinade means you can control the heat.

Ingredients

Chicken thigh, skinless, raw

720 g, (buy 900g, fat trimmed)

99% fat-free, plain Greek yoghurt, unsweetened

½ cup(s), (140g)

Fresh coriander

¼ cup(s), coarsely chopped

Lemon juice

2 tbs

Garlic

2 clove(s), crushed

Fresh ginger

2 tsp, finely grated

Fresh green chilli

1 whole, desseded, finely chopped

Ground cumin

2 tsp

Ground paprika

2 tsp, (sweet)

Canola oil

1 tsp

Lemon(s)

1 medium, cut into wedges, to serve

Fresh coriander

1 tbs, sprigs, to serve

Instructions

  1. 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.
  2. 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.

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