Indian · Dinner
Grilled Chicken with Black Pepper
Boneless chicken thigh marinated in crushed black peppercorns, ginger-garlic paste, yogurt and lemon juice, then grilled over high heat until charred at the edges and cooked through. Finished with curry leaves and served with lime wedges and a cucumber-onion salad.
$4
15 minsPrep
12 minsCook
27 minsTotal
EasyLevel
Nutrition per serving
398Calories
41.2gProtein
21.8gFat
8.9gCarbs
3.9gSugar
1.6gFiber
1310mgSodium
204mgChol
6.1gSat Fat
580mgPotassium
140mgCalcium
2.8mgIron
0.9mcgVitamin B12
8.5mgVitamin C
gluten-free
protein-rich
low-carb
low-calorie
spice-route
thirty-min-meals
hidden-gems
gluten-free
low-calorie
Instructions
1
Prep
In a mixing bowl, combine the chicken thigh chunks with plain yogurt, ginger-garlic paste, black pepper, lemon juice, turmeric and salt; mix until every piece is evenly coated.
2
Marinate
Cover the bowl and refrigerate for 30 minutes so the yogurt tenderizes the chicken and the pepper flavor works into the meat.
3
Grill
Brush the grill grates with olive oil and cook the chicken over high heat for 10-12 minutes, turning every 3 minutes, until charred in spots and cooked through. Toss the curry leaves onto the chicken in the final minute.
4
Plate
Transfer the chicken to a plate and serve with the lemon wedge and cucumber-onion salad on the side.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 14 oz394g, boneless, cut into large chunks chicken thigh
- 1/2 cup120g plain yogurt
- 2 tbsp2 tbsp ginger-garlic paste
- 4 tsp4 tsp black pepper
- 2 tsp2 tsp lemon juice
- 1 tsp1 tsp turmeric-ground
- 1 tsp1 tsp salt
- 2 tsp2 tsp olive oil
- 16-20 curry leaf
- 2 tsp2 tsp olive oil, for the grill grates
- 11 lemon, cut into a wedge, for serving
- 4 tbsp4 tbsp cucumber and onion, for serving
