Pan Grilled Chicken
Here we are presenting you the recipe for Pan grilled Chicken with the famous Allspices. The grilled chicken turned out to be so delicious and soft. Try this out, you are definitely going to love this…
Ingredients
- 4 Chicken legs with thighs (with no skin)
Making of Spices
- 1 tbsp Black Pepper powder
- 1 tbsp Chili powder
- 1 tbsp Coriander powder
- 1 tbsp Nutmeg powder
- 1 tbsp Cinnamon powder
- 1 tbsp Cardamom powder
- 1 tbsp Cloves powder
- 1 tbsp Cumin powder
For the marinade
- 3 tbsp Curd
- 1 tbsp Allspices
- 2 tbsp Lemon juice
- 1 tbsp Ginger-garlic paste
- 2 tbsp Olive oil
- 1/2 tbsp Salt (or as per taste)
For grilling
- 1 tbsp Olive oil
Instructions
Preparing the spices
- Into a clean bowl, put all the ingredients under "making the spices" section
- Mix well and keep it aside
- We would need 1tbsp of the mix.
- The rest could be transferred to an airtight container and kept in the refrigerator for later use
Preparing the chicken
- Take the clean chicken leg pieces, using a knife, make small cuts for the masalas to get in through.
Preparing the Marinade
- Into another bowl, pour Curd, Ginger-garlic paste, 1tbsp of allspices (prepared before),olive oil, lemon juice and salt.
- Mix it well
Marinating the Chicken
- Place the chicken pieces into the marinade, spread it well over the pieces
- Once applied well, cover the bowl with a lid
- Refrigerate it overnight or 7hrs
Pan Grilling
- After refrigerating for that many hours
- Take the bowl out of the fridge and keep it outside for an hour or so, just to bring it to room temperature
- Then place grill pan on the stove which is on medium flame
- Pour olive oil, and spread it over the pan
- Then place the chicken pieces 2 at a time or depending on the size of the pan
- The flame should be high for the first 5mins
- Then reduce the flame to low
- Cover and cook for 20minutes
- Flip the pieces after 20mins
- Again cover and cook for another 20-25mins on low to medium flame
- Take it off the stove
- Do the same for the rest of the pieces
- Yummy Pan-grilled chicken ready!!!
Video
Notes
The allspices usually have paprika instead of Chili powder and I had paprika here in my shelf but I did use Chili powder because it is more widely available in Indian houses than the paprika. And I don’t want my friends not to try this wonderful recipe, just because they do not have or get Paprika.
Cooking time of the chicken may vary according to the pan used, I have used the cast iron grill, it gets heated up faster than other pans and retains the heat too. So if you are using other pans, you would need to cook for a few more minutes.
The recipe was a hit here especially for my little girls as it is not that spicy as the one I usually make with Indian masala. It wasn’t spicy yet full of flavors.
Try this out, you would love it..
Lots of Love,
TheLemonGinger
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