Grilled Chicken

Delectable juicy grilled chicken, with a side of spicy mint chutney! My family is up for chicken any day, any time, cooked in any manner. 

I honestly get bored cooking one recipe too many times, that I need to attempt something different every now and then. So that is how I tried to grill the chicken in the oven and ended up with this amazing flavourful version. 

Recipe (serves 4)

Ingredients:
Chicken pieces - 800g
Yoghurt/Curd - 2 tbsp

Chilli powder - 1 tsp

Coriander powder - 1 tsp

Pepper - 1/2 tsp

Cumin -  1/2 tsp

Turmeric powder - 1 tsp

Salt - to taste

Lemon juice - 1 tbsp

Olive oil - 2 tbsp

For grilling

Olive oil - 2 tbsp

Garnishing:

Coriander - chopped fine

Lemon - one half to squeeze and some slices

Method:

Mix all the spices with the chicken and let it marinate for atleast half an hour. 

It will be good to have either all boneless pieces or atleast a mix of bony and boneless pieces of the same size, so that the grilling time will be same for all. However I had an assorted mix of pieces and had to adjust the grill time depending on how quickly the pieces grilled in the oven. 

Preheat oven to 180 degrees C. 

Brush a grill pan with some olive oil. Arrange the chicken on the grill pan and brush some oil on top of the chicken. 

Place the grill plate in the oven in the middle rack and bake for about 20 minutes. Take the grill plate out for a minute, pick up the juices from the chicken that has oozed out on the grill plate. If the smaller pieces look like they are fully cooked, take them out at this time. For the rest, reapply the juices onto the chicken pieces with a brush. Place the grill plate back now, near the grill bars and continue baking for about 5 minutes. 

Let the chicken cool on the grill plate, reapply the juices if any. 

Garnish with coriander leaves and a few drops of lemon juice. Serve hot with a side of spicy mint chutney. 

Verdict:  Adjust the grilltime for the chicken pieces and especially for the boneless breast, take care to not let it grill too much, or it will not be tender and juicy and will instead turn dry and chewy. If using small boneless pieces, baking time will be around 10 minutes, and not 20 minutes as indicated. 

It is truly mouthwatering and a must try, especially on a cold evening