| Servings |
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- 4 Boneless Chicken Breast.
- oil or as needed
- For Marinating
- 7 tbsp thick yoghurt
- 2 tsp Kashmiri red chilli powder
- 1 tbsp ginger garlic paste
- 1½ tsp Cumin Powder
- ½ tsp Black pepper powder
- 1½ tbsp Lemon Juice
- 1½ tsp Sugar
- 2 tbsp oil
- 1 tsp Chilli flakes optional
- salt as needed
Ingredients
For Cooking
For Marinating
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- Place the chicken between two plastic wrap sheets or a zip-lock bag. Use a rolling pin or a tenderizer tool to flatten the chicken breast evenly. Although an optional step, it helps to cook the chicken evenly. Preheat the grill on medium heat.
- In a bowl, add salt, sugar, pepper powder, chilli flakes, ginger-garlic paste, cumin powder, lemon juice, oil and mix well. Add yoghurt, red chilli powder and give it whisk. Place the chicken and coat the marinade on both sides. Refrigerate the chicken for about 5-10 minutes.
- Grease the preheated grill pan with oil and place the chicken on it. Cook on one side for 5 minutes or until cooked and slightly charred with grill marks. Flip over and cook the other side for the same amount of time. Once done, rest it for a few minutes.
- You can cut the chicken into smaller pieces or serve as is. Sprinkle finely chopped coriander on top and garnish with lemon wedges alongside biryani, raita or chicken curry and steamed rice. You can also serve this dish as an appetizer or starter with chutney or mayo dip.
Recipe Tip
For a crisper texture, avoid yoghurt and use 1 tbsp vinegar instead and double up the other marinationingredients. You can also marinate and refrigerate the chicken overnight for best results.
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Frequently Asked Questions
How to know if the grilled chicken is cooked well?
The most precise way is to slightly cut the chicken in the middle and check if the meat is still pink or turned opaque in the centre. If pink, it needs to cook for a longer time.
What is the ideal heat requirement for grilling chicken?
The best temperature or heat requirement for grilling chicken on a charcoal grill is medium-low. If you’re using a gas grill, then keep it medium. This way, the chicken will be crispy, and the skin won’t overburn, leaving the meat undercooked.
What cuts of chicken meat are best for grilling?
Chicken breast (bone-in or boneless), thighs, drumsticks and wings are the best cuts for grilling. Using skin-on portions of thighs or drumstick adds a great texture to the grilled chicken.