A vibrant and aromatic marinade infused with Indian spice blends, perfect for grilling chicken.
Ingredients
Scale:
2 teaspoons ground turmeric
2 teaspoons ground cumin
2 teaspoons ground coriander
1 teaspoon paprika
1 teaspoon garam masala
1 teaspoon salt
½ teaspoon black pepper
¾ cup plain yogurt (or coconut yogurt for a dairy-free option)
¼ cup vegetable oil (like canola or olive oil)
2 tablespoons fresh lemon juice
3 cloves garlic, minced
1-inch piece ginger, grated
2 pounds bone-in, skin-on chicken thighs or breasts
Instructions
In a large mixing bowl, combine all the dry ingredients: turmeric, cumin, coriander, paprika, garam masala, salt, and black pepper. Whisk until well blended, ensuring there are no lumps for a smooth marinade.
Add the yogurt, vegetable oil, lemon juice, minced garlic, and grated ginger to the bowl. Mix thoroughly until you achieve a smooth paste.
Take the chicken pieces and make several shallow cuts in the flesh to help the marinade penetrate deeper.
Coat the chicken pieces generously with the marinade. For best results, let the chicken marinate for at least 2 hours, or overnight in the refrigerator.
Preheat your grill to medium-high heat (around 400°F / 200°C).
Once preheated, place the marinated chicken on the grill. Cook for about 6-8 minutes per side, or until the chicken reaches an internal temperature of 165°F (75°C).
Remove the chicken from the grill and let it rest for about 5 minutes before serving.
