Pan grilled chicken with a cucumber-yoghurt dip

Pan grilled chicken. Grilled chicken. Grilled chicken.

We all love #grilled #chicken, don’t we?

I bet you won’t be able to resist this super indulgent grilled chicken dinner. Served with some cucumber raita(yoghurt based), it’s just the kind of easy everyday luxury that reminds me, why I love cooking for my family…

I’m glad I invested in a cast-iron ribbed grill-pan, which is amusing to work with specially in a country like England, where the weather is so unpredictable with outdoor grills being mostly impossible to use, especially during wet spells. Without one of these pans, it just isn’t possible to achieve the searing heat that crisps and scorches the skin or flesh of the poultry and gives it its distinctive taste and, of course, fabulous smell. 😎

You can try out this recipe on your next date night at home… serve it with some air-fried fries, seasoned liberally with some salt, pepper and few drops of lime juice… and also maybe with some hot naan bread…Voila!!! The perfect recipe for two… 💑

This dish cannot be achieved with an overhead radiant grill, but you can always try doing that if you may wish to do so.

RECIPE~

Prep four chicken thighs by washing them well. Leave the skin on, and make 2 long slits on both the sides of the thigh. This is mainly done so that the marinade seeps in the bird well, thus making it flavourful till the bone…

Let the pieces sit in the marinade for approximately 4-5hrs.

Marinade: Salt to taste, freshly crushed black peppercorns, 5-6 tbsp low fat Greek yoghurt, 25gms tandoori masala (contains coriander, chilli, cumin, cassia, clove, pigeon pea<toovar dal/arhar dal>, garlic, common salt, black pepper, cardamom, poppy seeds, turmeric, star anise, nutmeg, asafoetida, triphala and cassia leaf), 2tbsp garlic ginger paste.

Heat the grill-pan and brush it with some oil… once hot, place all the four thighs in it and let it grill taking its own time until done. Do not over cook it or else the poultry will turn dry.

Squeeze on some lime juice and garnish with freshly chopped coriander leaves.

For the dip(cucumber raita): 200gms yoghurt, beaten well… to that add finely chopped cucumber and coriander leaves. Season this generously with 2 tbsp of toasted and crushed cumin seeds. Stir in a pinch of salt too…

I love freshly crushed pepper on most of my food and so I crushed some extra on…The chicken was soooooooooo flavourful… every bite was just soooooo juicy… I’m definitely making this a million more times, I’m sure my husband will agree… *drools again* he was a fan of it too…

So, another shoutout to LIKE👍🏻, COMMENT🗣 about what you think or if you’ll be grilling some chicken soon, and certainly SHARE 👥 this recipe with your friends and family…

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Also, read my Harissa Roast Chicken recipe incase you want to roast chicken instead of grilling…

Enjoyyyyyy! ❤️💕

Until next time, ciao! 🙋🏻‍♀️

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