Grilled Chilli Chicken is my go-to recipe when I want to impress without spending hours in the kitchen. I learned this recipe from my neighbor, who always had the most amazing aromas coming from her kitchen. The magic lies in the blend of whole spices that we toast and grind fresh – it makes such a difference. The marinade works its magic overnight, and the result is juicy, flavorful chicken that’ll have everyone asking for seconds.
About the Recipe
This recipe turns simple chicken into something special using basic Indian spices. You don’t need fancy equipment – just a pan for toasting spices and a grill pan for cooking. The marinade does most of the work, and the cooking process is straightforward. It’s spicy but not overwhelming, and you can adjust the heat level to your taste.
Why You’ll Love This Recipe
You’ll love how the chicken stays juicy inside while developing a slightly crispy exterior on the grill. The freshly ground spices create layers of flavor that you just can’t get from pre-ground spices. It’s also super flexible – make it ahead for busy weeknights or prep it for weekend gatherings. Kids usually love it too, and you can adjust the spice level easily by changing the amount of chillies.
Cooking Tips
– Toast spices on low heat until fragrant but not burnt
– Pat chicken dry before applying marinade
– Let chicken come to room temperature before grilling
– Turn chicken pieces only once or twice during grilling
– Rest the chicken for 5 minutes before serving
Serving and Storing Suggestions
Serves 2-3 people. Total prep time: 30 minutes plus marination time. Total cooking time: 40 minutes. Serve hot with lime wedges and cucumber raita. Leftovers keep well in the fridge for 2-3 days. Reheat gently to maintain moisture.
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Nutrient Benefits
This protein-rich dish offers good nutrition from lean chicken. The spices like turmeric and ginger have anti-inflammatory properties. Fresh coriander adds vitamin C and antioxidants. It’s a healthy choice for anyone watching their carbs while wanting lots of flavor.
Grilled Chilli Chicken
Ingredients
- 2 Chicken Legs (or Chicken Breasts)
- 2 tsp Coriander Seeds
- 1/2 tsp Cumin Seeds
- 1/4 tsp Fenugreek Seeds
- 1/4 tsp Mustard Seeds
- 2 Red Chillies (small)
- 1 1/2 Ginger Garlic Paste
- 1/2 Turmeric Powder
- 2 Green Chillies (small, chopped)
- 3/4 Coriander Leaves (chopped)
- Sunflower Oil as required
- Red Chilli Flakes as required (optional)
- Salt as per taste
Instructions
- Heat very little oil in a pan over medium flame.
- Fry the coriander seeds, cumin seeds, fenugreek seeds, mustard seeds and red chillies for 30 seconds.
- Remove and grind to a fine powder.
- Mix the ginger garlic paste, turmeric powder and green chillies with 2 tblsp oil.
- Grind this to a coarse paste.
- Add the ground powder and 1/2 tsp of salt.
- Mix well.
- Rub this all over the chicken legs and keep it in the fridge for 2 to 4 hours.
- Heat little oil in a grill pan over medium flame.
- Add the chicken legs and cook until golden, about 30 to 40 minutes.
- Remove and transfer to a serving plate.
- Sprinkle with some red chilli flakes if using.
- Serve with lime slices and raita or salad of choice.
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Frequently Asked Questions
Can I use boneless chicken instead?
Yes. Boneless chicken works great but needs less cooking time (about 20-25 minutes). Watch carefully to avoid overcooking.
Can I make this less spicy?
Reduce or skip the green chillies and red chilli flakes. The other spices will still give great flavor without the heat.
How long can I marinate the chicken?
You can marinate for up to 24 hours in the fridge. Don’t go longer as the meat texture might change.
