Mustard and Chilli Barbecue Chicken

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.

Servings: 4

Author:

Prep Time
45 minutes

Cook Time
11 minutes

Marination time
3 hours

Total Time
3 hours, 56 minutes

Course:

Main Course

Cuisine:

Indian Fusion

Keywords:

chicken barbecue chicken

Instructions

1 Drain the yogurt in a muslin cloth or paper towel for 45 minutes before you
prepare the chicken.
2 Remove excess fat from the chicken thigh fillets. Leave the fillets whole.
3 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.
4 Bring the chicken to room temperature.
5 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.
6 Preheat grill to 220°C.
7 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.
8 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.

Mustard and Chilli Barbecue Chicken

Course:

Cuisine:

Keywords:

🧂 Ingredients

Instructions

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