Chilli-and-Yoghurt-Marinated Grilled Chicken

Revisado por pares por Editores de recetas del Reino UnidoEscrito por Editores de recetas del Reino UnidoPublicado originalmente 28 Ene 2026

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This chilli-and-yoghurt-marinated grilled chicken is a vibrant, spice-forward dish that brings together the heat of dried chillies with the cooling tang of whole-milk yoghurt. By marinating skinless chicken thighs in a blend of ginger, garlic, and aromatic spices like garam masala and smoked paprika, the meat remains incredibly succulent while developing a deep, charred flavour on the grill. It is a wonderful choice for a summer barbecue or a quick midweek dinner when prepared in a griddle pan.

As a diabetes-friendly main course, this recipe focuses on lean protein and high-impact seasonings rather than added sugars or heavy sauces. The use of fenugreek and lime juice adds a sophisticated brightness that complements the smoky notes of the marinade. Serve these tender thighs alongside a fresh green salad or some roasted courgettes for a balanced, low-carb meal that does not compromise on authentic flavour.

Ingredients for Chilli-and-Yoghurt-Marinated Grilled Chicken

7 dried Kashmiri or guajillo chillies, broken into pieces, seeds removed
1 (1 1/2)-inch piece ginger, peeled, coarsely chopped
4 dientes de ajo
120ml plain whole-milk yoghurt (not Greek)
45ml de jugo de lima fresco
2 tablespoons mustard oil (optional)
1 cucharada de cilantro molido
1 cucharada de pimentón ahumado
1 1/2 teaspoons dried mango powder (amchoor
opcional)
1 1/2 teaspoons crushed dried fenugreek leaves
1 1/2 cucharaditas de garam masala
1 1/2 cucharaditas de comino molido
2 cucharadas de aceite vegetal, y más para la parrilla
675g skinless, boneless chicken thighs, patted dry
Sal kosher

How to make Chilli-and-Yoghurt-Marinated Grilled Chicken

Place chillies in a medium bowl and pour in hot water to cover. Let sit until chillies are very soft, about 30 minutes; drain. Blend chillies, ginger, garlic, yoghurt, coriander stems, lime juice, mustard oil (if using), coriander, paprika, mango powder (if using), fenugreek leaves, garam masala, cumin, and 2 tablespoons vegetable oil in a blender until smooth. Transfer marinade to a large resealable plastic bag. Season chicken generously with salt and add to marinade. Seal bag and turn to coat chicken. Chill at least 2 hours.

Let chicken sit at room temperature 1 hour before grilling.

Prepare a grill for medium heat; oil grate. Remove chicken from marinade, letting excess drip back into bag, and grill, turning every minute or so, until beginning to char in spots, 8–10 minutes total. Transfer to a platter and let rest 5–10 minutes before serving.

Chicken can be marinated 12 hours ahead. Keep chilled.

Descargo de responsabilidad

Si bien se ha hecho todo lo posible para garantizar que la información sea precisa y esté actualizada, las necesidades individuales pueden variar y los requisitos dietéticos pueden diferir según las condiciones de salud personales. Siempre revise las etiquetas de los alimentos y la información sobre alérgenos antes de preparar o consumir cualquier receta. Si tiene preocupaciones específicas de salud, alergias, intolerancias o sigue una dieta prescrita médicamente, busque el consejo de su médico de cabecera, farmacéutico o un dietista registrado antes de realizar cambios significativos en su dieta o estilo de vida.