• Chicken thighs - 6 pieces (remove skin and make slits on top)
  • Butter or olive oil for spreading on grill
  • Lime juice for garnish.
  • For marinating:
  • Hung curd- 2 tablespoon
  • Fresh Mint leaves - 4 sprigs
  • Fresh Cilantro/Coriander leaves- 4 sprigs
  • Capsicum - ¼ of whole
  • Freshly ground pepper powder- 1 tablespoon
  • Fresh ginger garlic paste- 1 tablespoon
  • White Vinegar- 1 tablespoon
  • Lime juice - ½ a lime
  • Salt to taste

Cooking Instructions

Coarsely chop cilantro and mint. Dice the capsicum and grind all three into fine paste.

Mix this and all other items for marinating into an even mixture.

Coat chicken pieces generously with mixture. Toss in left over marinade.

Refrigerate in seal able plastic bag for five to six hours

Heat Grill and sprinkle olive oil or butter.

Carefully place on Grill and cook, turning sides, till fully done.

Garnish with lime juice and serve.

08 Mar 2011     1151 views     NON-Vegetarian       Poultry > Chicken

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