Indian Barbeque Chicken Recipe

Chicken thighs: Bone-in and skinless, these provide a juicy and flavorful base for the dish.

Plain yogurt: Acts as a tenderizing agent and adds a creamy texture to the marinade.

Ginger-garlic paste: A blend of fresh ginger and garlic, offering a pungent and aromatic flavor.

Garam masala: A traditional Indian spice mix that adds warmth and complexity.

Turmeric powder: Provides a vibrant yellow color and earthy flavor.

Red chili powder: Adds heat and a touch of smokiness.

Salt: Enhances all the other flavors in the marinade.

Lemon juice: Adds acidity and brightness, balancing the richness of the yogurt.

Vegetable oil: Helps to keep the chicken moist and aids in grilling.

When marinating the chicken thighs, make sure to score the meat with a few shallow cuts. This allows the marinade to penetrate deeper, ensuring the flavors are well absorbed. Additionally, when grilling, resist the urge to constantly flip the chicken. Allow it to cook undisturbed for the recommended time on each side to achieve those perfect grill marks and a slightly charred exterior.

• bone-in, skinless chicken thighs - Substitute with boneless, skinless chicken breasts: Boneless chicken breasts cook faster and are leaner, making them a good alternative.

• plain yogurt - Substitute with Greek yogurt: Greek yogurt is thicker and creamier, providing a similar texture and tanginess.

• ginger-garlic paste - Substitute with freshly grated ginger and minced garlic: Freshly grated ginger and minced garlic offer a more robust flavor.

• garam masala - Substitute with curry powder: Curry powder has a similar blend of spices and can provide a comparable flavor profile.

• turmeric powder - Substitute with saffron: Saffron can add a similar color and a unique flavor, though it is more expensive.

• red chili powder - Substitute with cayenne pepper: Cayenne pepper provides a similar level of heat and can be used in the same quantity.

• salt - Substitute with soy sauce: Soy sauce can add a salty and umami flavor, though it will also add a bit of moisture.

• freshly squeezed lemon juice - Substitute with lime juice: Lime juice offers a similar acidity and citrus flavor.

• vegetable oil - Substitute with olive oil: Olive oil is a healthier alternative and provides a rich flavor.

• Allow the chicken thighs to cool completely before storing. This prevents condensation, which can lead to sogginess.
• Place the cooled chicken in an airtight container or wrap it tightly with aluminum foil or plastic wrap. This helps maintain its flavor and moisture.
• Store the chicken in the refrigerator if you plan to consume it within 3-4 days. This keeps it fresh and safe to eat.
• For longer storage, place the wrapped or containerized chicken in the freezer. It can be frozen for up to 2-3 months without significant loss of quality.
• When ready to reheat, thaw the chicken in the refrigerator overnight. This ensures even thawing and maintains the texture.
• Reheat the chicken in the oven at 350°F (175°C) for about 15-20 minutes, or until heated through. This helps retain its original flavor and juiciness.
• Alternatively, you can reheat the chicken on the grill for a few minutes on each side. This revives the charred, smoky flavor.
• Avoid microwaving the chicken as it can make it rubbery and dry. If you must use a microwave, cover the chicken with a damp paper towel to retain moisture.
• Always check the internal temperature of the reheated chicken to ensure it reaches 165°F (74°C) for safe consumption.

• Oven Method: Preheat your oven to 350°F (175°C). Place the Indian Barbeque Chicken on a baking sheet lined with foil. Cover the chicken with another piece of foil to prevent drying out. Heat for about 20 minutes or until the chicken is warmed through. For a slightly crispy exterior, remove the top foil for the last 5 minutes.

• Stovetop Method: Heat a skillet over medium heat and add a small amount of vegetable oil. Place the chicken thighs in the skillet and cover with a lid. Heat for about 5-7 minutes on each side, or until the chicken is thoroughly warmed. Adding a splash of chicken broth or water can help keep the chicken moist.

• Microwave Method: Place the Indian Barbeque Chicken on a microwave-safe plate. Cover with a microwave-safe lid or another plate to retain moisture. Heat on medium power for 2-3 minutes, checking halfway through to ensure even heating. If needed, heat in additional 30-second increments until thoroughly warmed.

• Grill Method: Preheat your grill to medium heat. Wrap the chicken thighs in foil to prevent them from drying out. Place the foil-wrapped chicken on the grill and heat for about 10 minutes, flipping halfway through. This method helps to retain the smoky flavor of the original dish.

• Air Fryer Method: Preheat your air fryer to 350°F (175°C). Place the Indian Barbeque Chicken in the air fryer basket in a single layer. Heat for about 5-7 minutes, shaking the basket halfway through to ensure even heating. This method will help to maintain a crispy exterior while warming the inside.

• Mixing bowl: Use this to combine the yogurt, ginger-garlic paste, garam masala, turmeric powder, red chili powder, salt, lemon juice, and vegetable oil to create the marinade.

• Whisk: This will help you thoroughly mix the marinade ingredients until smooth and well combined.

• Tongs: Essential for turning the chicken thighs on the grill to ensure even cooking and to prevent burning your hands.

• Grill: Preheat this to medium-high heat for cooking the marinated chicken thighs, giving them that delicious charred flavor.

• Grill brush: Use this to clean the grill grates before cooking to ensure the chicken doesn't stick and to remove any old food residue.

• Refrigerator: Needed to marinate the chicken thighs for at least 2 hours or overnight, allowing the flavors to penetrate the meat.

• Meat thermometer: Useful for checking the internal temperature of the chicken to ensure it is fully cooked (165°F or 75°C).

• Cutting board: Place the cooked chicken on this to rest for a few minutes before serving.

• Knife: Handy for cutting into the chicken to check for doneness or to portion it for serving.

Prepare the marinade in advance: Mix the yogurt, ginger-garlic paste, and spices the night before to save time on the day of cooking.

Use a ziplock bag: Marinate the chicken thighs in a ziplock bag for easy cleanup and even coating.

Preheat the grill: Start preheating your grill while the chicken is marinating to save time.

Batch cooking: Grill extra chicken to use in other meals throughout the week.

Instant-read thermometer: Use an instant-read thermometer to quickly check if the chicken is fully cooked.