Indian Barbecue Chicken
Indian Barbecue Chicken is marinated in yogurt, lemon juice, ginger, garlic, and Indian spices.The chicken rests in the marinade so the flavors can penetrate deeply.It is then grilled, baked, or cooked on a barbecue until tender and lightly charred.A flavorful barbecue glaze gives the chicken a delicious sweet, smoky finish.Fresh lemon juice, coriander, and mint chutney complement the rich spices beautifully.This easy recipe is ideal for weeknight dinners, parties, picnics, and weekend grilling.
Ingredients
For the Chicken
- 1 kg chicken pieces, preferably bone-in
- 1 cup thick plain yogurt
- 2 tablespoons lemon juice
- 1 tablespoon ginger-garlic paste
- 1 tablespoon Kashmiri red chili powder
- 1 teaspoon turmeric powder
- 1½ teaspoons ground coriander
- 1 teaspoon garam masala
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon kasuri methi, crushed
- 1 tablespoon chickpea flour or gram flour
For the Barbecue Glaze
- ½ cup barbecue sauce
- 1 tablespoon honey
- 1 teaspoon lemon juice
- 1 teaspoon melted butter
For Serving
- Lemon wedges
- Fresh coriander
- Fresh mint
- Mint-coriander chutney
Instructions
Prepare the Chicken
- Wash and thoroughly pat the chicken pieces dry. Make 2–3 deep cuts in each piece using a sharp knife. These cuts allow the marinade to penetrate deeper into the meat and improve both flavor and tenderness.
Make the Marinade
- Add yogurt, lemon juice, ginger-garlic paste, oil, Kashmiri chili powder, chili powder, turmeric, cumin, coriander, garam masala, smoked paprika, salt, black pepper, kasuri methi, and gram flour to a large bowl.
Marinate the Chicken
- Add the chicken pieces to the marinade and coat them thoroughly. Make sure the marinade gets into the cuts.Cover and refrigerate for at least 2 hours. For deeper flavor and tenderness, marinate for 6–8 hours.
Prepare the Barbecue Glaze
- In a small bowl, combine barbecue sauce, honey, lemon juice, Kashmiri chili powder, and melted butter. Mix well and keep aside.
Grill the Chicken
- Preheat your grill or barbecue to medium-high heat. Place the marinated chicken on the grill and cook, turning occasionally, until the outside develops a beautiful char and the chicken is cooked through.
Rest and Serve
- Transfer the cooked chicken to a plate and allow it to rest for about 5 minutes. Garnish with fresh coriander and serve with lemon wedges, sliced onions, and mint chutney.
Notes
- Use thick yogurt rather than watery yogurt so the marinade sticks well to the chicken.
- Bone-in chicken generally stays juicier during grilling.
- Make deep cuts in larger chicken pieces for better seasoning penetration.
- Kashmiri chili powder provides vibrant color without making the chicken excessively hot.
- Do not overcrowd the grill because this can prevent proper browning.
- Apply the barbecue glaze near the end because sauces containing sugar can burn easily.
- Always check the thickest part of the chicken for doneness.
- Let the cooked chicken rest for a few minutes before serving.