Indian · Dinner
Yogurt Marinated Whole Chicken
A spatchcocked whole chicken piece marinated in yogurt spiked with ginger, garlic, garam masala and chili powder, then grilled over direct heat until charred and smoky outside and juicy inside. Finished with a squeeze of lime, served with grilled onion and lemon.
$4
15 minsPrep
25 minsCook
40 minsTotal
MediumLevel
Nutrition per serving
432Calories
48.3gProtein
21.8gFat
10.2gCarbs
4.8gSugar
2.1gFiber
1489mgSodium
244mgChol
6.9gSat Fat
680mgPotassium
180mgCalcium
3.2mgIron
1.1mcgVitamin B12
14mgVitamin C
gluten-free
protein-rich
low-carb
low-calorie
spice-route
all-time-classics
gluten-free
Instructions
1
Prep
Score the chicken leg quarter skin with a sharp knife in 2-3 deep slashes down to the bone so the marinade penetrates deeply.
2
Marinate
In a bowl, whisk the plain yogurt, ginger-garlic paste, garam masala, chili powder, turmeric and salt into a thick paste, rub it into and under the chicken skin, cover and marinate in the fridge 4 hours.
3
Grill
Heat a grill or grill pan to medium-high, brush with vegetable oil, then place the chicken skin-side down and cook 10-12 minutes until deep char marks form and the skin releases easily.
4
Grill
Flip the chicken and grill the second side over medium heat 12-15 minutes, turning occasionally, until an instant-read thermometer inserted at the thickest part reads 165F (74C).
5
Plate
Transfer the chicken to a plate, rest 5 minutes, then serve with grilled onion, lemon wedge and chopped cilantro.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 15 oz426g, bone-in chicken leg quarter
- 2/3 cup160g plain yogurt
- 2 tbsp2 tbsp ginger-garlic paste
- 2 tsp2 tsp garam masala
- 2 tsp2 tsp chili powder
- 1 tsp1 tsp turmeric ground
- 2 tsp2 tsp lemon juice
- 1 tsp1 tsp salt
- 2 tsp2 tsp vegetable oil
- 11 onion
- 22 lemon wedge
- 2 tsp2 tsp cilantro
