Chicken,  Ethnic,  Grilling,  Rice

Indian Chicken Thighs

Do you ever get a real hankering for something? Not too long ago, I had just that, a craving for the simple, yet complex flavors of Indian food. I do not often cook much Indian food, but I can’t help myself when I think of the flavors that include cumin, paprika, yogurt, and garlic, among other things.

Indian Chicken Thighs recipe

As I normally do, I grazed my cupboards to see what I had in stock. My attention was immediately taken to tumeric power in my spice cabinet, and that triggered the thought of Indian food. With a simple marinade, these delicious chicken thighs were screaming with flavor, and to top it off, some nice grilled red onions.


  • 1 cup of plain yogurt
  • Juice of one lime
  • Lime, cut in quarters for plating, extra juice if needed
  • 1 tsp ground cumin
  • 1 tsp ground ginger
  • 1/2 tsp tumeric powder
  • 1/4 tsp cayenne pepper
  • 4 cloves of garlic, minced
  • small handful of fresh cilantro, chopped
  • generous pinch of salt
  • generous pinch of pepper
  • 6-8 boneless, skinless, organic chicken thighs
  • 1/2 red onion, thick sliced
  • 1/4 cup of olive oil
  • Basmati rice, cooked

Begin by mixing everything but the red onion and olive oil in a bowl. Add this mixture to a large ziplock bag, placing your chicken thighs in the bag. Massage the marinade into the chicken (from the outside of the bag), seal, and place inside of the refrigerator for at least 2 hours, however the longer the better.

Get your grill started, and get it heated to a medium heat. As the grill is heating, remove the bag from the refrigerator and let the thighs take some of the chill off. To a small bowl, add the sliced onions, and pour the olive oil on top of the onions, gently coating them.

Indian Chicken Thighs recipe

Place your thighs on the grill. Don’t worry if cilantro gets on them because that is what you want. Grill your chicken thighs for about seven minutes on each side. Flip, and repeat for the other seven minutes. Add the onion slices to the grill, and cook for a few minutes, just until they become nice and tender.

Plate by adding rice to a small bowl, then flip it over, carefully, onto your plate. Add your chicken thigh, a couple of lime wedges, and some of the grilled onions.

This is a real winner if you are looking for an easy Indian chicken dish to make, and wow, does it pack some really great flavor. I hope you enjoy.


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