Indian-Style Grilled Chicken

grilled chicken
Mark Boughton Photography / styling by Teresa Blackburn
  • Yield: 8 servings
  • Prep: 10 mins
  • Cook: 15 mins

This grilled chicken has an American twist—the addition of hot sauce. If you like your food less spicy, start with 1/4 cup.


1/2teaspoon black pepper 
1teaspoon ground cumin 
1/2teaspoon coriander 
1teaspoon chili powder
2teaspoons garam masala
1/4cup chopped cilantro
1/2teaspoon salt
1/2cup hot sauce, such as Frank's Original Hot Sauce
3/4cup plain yogurt
1/4cup heavy cream
4cloves garlic, minced
3tablespoons soy sauce
-- Cooking spray
8pieces chicken bone-in thighs


  1. Combine all ingredients (except cooking spray and chicken) in a large bowl; stir until well blended. Add chicken, turning to coat well. Cover and refrigerate at least 8 hours and up to 24 hours.
  2. Prepare grill and spray grate with cooking spray.
  3. Remove chicken from marinade and place on a platter. Discard marinade. Grill chicken skin side down over direct heat with the grill cover closed 6 to 8 minutes; turn and grill second side 6 to 8 minutes.

Recipe by Chef Jon Ashton.

Nutritional Info *per serving

  • Calories 200
  • Glycemic Load 0.39
  • Fat 13g
  • Saturated Fat 5g
  • Polyunsaturated Fat 2.5g
  • Monounsaturated Fat 5g
  • Cholesterol 70mg
  • Sodium 940mg
  • Potassium 240mg
  • Carbohydrate 3g
  • Fiber 0g
  • Sugars 1g
  • Protein 17g
  • Trans Fat 0g
  • Vitamin A 8%
  • Vitamin C 20%
  • Calcium 6%
  • Iron 8%
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