Name: Indian barbecue chicken
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 6 servings
Ingredients: 720 g skinless chicken thigh (buy 900g, fat trimmed); 0.5 cup(s) 99% fat-free plain Greek yoghurt (140g); 0.25 cup(s) fresh coriander coarsely chopped; 2 tbs lemon juice; 2 clove(s) garlic crushed; 2 tsp fresh ginger finely grated; 1 whole fresh green chilli desseded, finely chopped; 2 tsp ground cumin; 2 tsp ground paprika (sweet); 1 tsp canola oil; 1 medium lemon(s) cut into wedges, to serve; 1 tbs fresh coriander sprigs, to serve

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Ingredients

skinless chicken thigh

720 g, (buy 900g, fat trimmed)

99% fat-free plain Greek yoghurt

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

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.

Indian barbecue chicken

Ingredients

Instructions

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