Mustard and Chilli Barbecue Chicken
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.
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
Ingredients
- 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
- 1½ tbsp. Sriracha tomato ketchup
- 2 tbsp. hung yogurt optional
- 2¼ tsp. salt or to taste
- ¼ tsp. Tandoori colour powder optional
- ¼ cup melted butter and 2 tbsp. extra for basting
- Oil for drizzling
Instructions
- 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.
Notes
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!
My Favourites
