Mustard and Chilli Barbecue Chicken

By Published On: 9 Nov '20Last Updated: 14 Apr '24

This Mustard and Chilli Barbecue Chicken is first marinated in an easy marinade and then barbecued or grilled for a simple, succulent and full flavoured chicken dish.

Mustard and Chilli Barbecue Chicken

This is the fourth recipe in the series of Mumbai pub style recipes and let's face it, everyone loves a good barbecue. That sizzling sound and the aroma wafting through the air sets mouths to watering and tantalises the taste buds. Make the most of this summer with this contemporary, easy to prepare chicken barbecue with simple ingredients that does not require much preparation. This is one of my tried and favourite recipes and an easy meal that my whole family enjoys each time I make it. This Mustard and Chilli Barbecue Chicken is excellent fresh off the barbecue or grill however the leftovers are also terrific for lunch boxes. I usually make extras for my son and he comments that it's juicy even when he reheats it for his lunch!! A real bonus for a busy working mum right!!!

Mustard and Chilli Barbecue Chicken

Mustard and Chilli Barbecue Chicken

Catherine Lavina Mendonsa
Celebrate your weekend with this beautiful chicken which is first marinated in an easy marinade and then barbecued or grilled or chargrilled for a simple dish that is succulent and full of flavour. It is my recipe for a cool spring night.
Prep Time 45 minutes
Cook Time 11 minutes
Marination time 3 hours
Total Time 3 hours 56 minutes
Course Main Course
Cuisine Fusion, Indian
Servings 4


  • 1 kg chicken thigh fillets
  • 1 tbsp. chilli powder or to taste
  • 1 level tbsp. cumin powder
  • 1 tbsp. English mustard powder
  • 2 tbsp. lemon juice
  • tbsp. Sriracha tomato ketchup
  • 2 tbsp. hung yogurt optional
  • tsp. salt or to taste
  • ¼ tsp. Tandoori colour powder optional
  • ¼ cup melted butter and 2 tbsp. extra for basting
  • Oil for drizzling


  • Drain the yogurt in a muslin cloth or paper towel for 45 minutes before you prepare the chicken.
  • Remove excess fat from the chicken thigh fillets. Leave the fillets whole.
  • Make a marinade with chilli powder, cumin powder, mustard powder, lemon juice, tomato ketchup, hung yogurt, salt and tandoori colour.  Add ¼ cup melted butter and mix well to combine. Marinate the chicken in a non-reactive dish for 1-3 hours or overnight for best results.
  • Bring the chicken to room temperature.
  • Preheat the barbecue to high.  Place the chicken fillets on the barbecue and drizzle some oil on the surface.  Barbecue for 6 minutes on one side, turn over and barbecue for 5 minutes on the other side or until chicken is cooked to your liking.  Baste with the remaining butter, remove from heat and cover with foil and rest for 5 minutes.  Serve garnished with coriander leaves, lemon wedges and a simple tomato salad. 

If you are grilling in the oven

  • Preheat grill to 220°C.
  • Line the base of a large baking tray with baking paper and spray with oil. Place chicken in one layer and drizzle with oil. Grill for 10 minutes on one side. Turn, baste with pan juices and grill for 8 minutes. Allow a further 1-2 minutes for larger thighs. Remove from oven and baste with the remaining butter and grill for a further 4 minutes or until lightly charred. Rest covered with foil for 5 minutes. Serve garnished with coriander leaves, lemon wedges and a simple tomato salad.

If you are char-grilling on stove top with char-grill pan

  • Heat the grill pan to medium. Drizzle pan with oil. Drizzle chicken with oil. Cook for 5-6 minutes on one side for smaller thighs and 6-8 minutes for larger thighs. Flip and cook for 4-5 minutes on the other side or until cooked to your liking. As a guide, cook till the inside temperature reaches 70 °C to 75 °C on the food thermometer. Please note the second and the third batches will require slightly less time.


Hung yogurt makes a good base for the marinade and keeps the chicken moist during cooking.  This step is optional.
Non-reactive bowls include either glass, ceramic or plastic and are used to marinate as these prevent the acidic nature of marinades reacting with metal, imparting a metallic taste. 
I use Keen’s Mustard Powder which is available from the Herbs and Spices section of my local Woolworths Supermarket.
If the fillets are large, slice them diagonally into 2cm slices just before serving for better presentation.  
Keyword Barbecue chicken, Chicken
Lavina with Deliciously Indian

Hi, I’m Catherine!

I’m all about creating tasty Indian dishes with whatever’s on hand, even when I’m short on time or budget. I love turning simple ingredients into flavorful delights. Join me on this culinary adventure where we’ll explore the magic of Indian cuisine, one delicious dish at a time!

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