Spiced Grilled Chicken Recipe
flame-grilled and golden
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Ingredients
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Chicken & Marinade
Finishing & Garnish
Method
Chicken & Marinade
Prep the chicken
Pat the chicken pieces dry with paper towels. Use a sharp knife to score the skin or make small shallow cuts in the flesh: this helps the marinade penetrate and promotes even cooking.
Make the marinade
In a medium bowl combine the yogurt, vegetable oil, lemon juice, minced garlic, grated ginger, paprika, ground cumin, ground coriander, turmeric, black pepper, cayenne (if using) and salt. Whisk thoroughly until smooth and uniform.
Marinate
Place the chicken in a large zip-top bag or a shallow dish. Pour the marinade over the chicken, massaging it into the cuts and under the skin where possible so that each piece is well-coated. Seal or cover and refrigerate for at least 2 hours, preferably 4–8 hours. For best flavor, marinate up to 12 hours but no longer than 24 hours.
Grilling & Finishing
Shake off excess marinade
Remove the chicken from the marinade and let excess drip off. Reserve remaining marinade if you plan to baste (do not reuse raw marinade without boiling).
Grill the chicken
Place chicken skin-side down over the hot zone. Grill for 4–6 minutes until the skin has good color and releases easily from the grate. Flip and move to indirect heat if pieces are charring too quickly. Continue grilling, turning once or twice, until an instant-read thermometer inserted into the thickest part reads 165°F (74°C) for breasts or 175°F (79°C) for thighs. Total grill time will be about 18–30 minutes depending on piece size and heat consistency.