Makes 4 Servings of Grilled Chili Chicken with Spring Onions
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Ingredients:
- 8 boneless, skinless chicken thighs
- 1/3 cup plain yogurt
- 2 garlic cloves, crushed
- 2 tbsp paprika
- 1/2 tsp chipotle chili pepper
- 1 tbsp cumin
- 1 lime, juiced
- cayenne to taste
- salt and fresh ground black pepper to taste
- 1 tbsp vegetable oil, or as needed
- 2 bunches (about 12 pieces) green spring onions, or scallions, washed
- cilantro and lime wedges to garnish, optional
Preparation:
Place the chicken, yogurt, garlic, paprika, chili pepper, cumin, lime juice, cayenne, salt and black pepper in a plastic bag. Seal the bag and toss to combine all the ingredients and to make sure the chicken thighs are evenly coated. Refrigerate for 2-4 hours to marinate.
Preheat gas or charcoal grill (this recipe can also be adapted to an indoor grill pan). Toss the green onion in the oil, and grill on both sides until tender. Remove to a plate and season with salt and fresh ground black pepper to taste. Remove the chicken from the marinade and wipe off excess. Coat very lightly in a little vegetable oil, and grill for about 8 minutes per side, or until cooked through, and transfer to a serving platter. Top with the grilled onions; garnish with cilantro and lime, if desired.
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