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Barbecue Chicken

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Barbecue Chicken

  • Non-Veg
  • Spicy
  • 11 bours
  • Serves 4
  • Medium




  • Whole chicken – 1 cut into 8 pieces OR Chicken legs cut into two
  • Chilli powder – 3 tbs
  • Turmeric powder – 1 tsp
  • Pepper powder – 1 tsp
  • Garam masala – 1tsp
  • Salt as needed
  • Ginger paste – 2tbs
  • Garlic paste – 2 tbs
  • Lemon juice – from one lemon
  • Curd (yogurt) – 3 tbs
  • Coriander leaves few
  • Curry leaves few
  • Barbecue sauce (optional)


  1. Wash chicken pieces well and drain water.
  2. Make some cuts on the flesh so that chicken can absorb the masala well.
  3. Grind the coriander leaves and curry leaves along with the ginger and garlic.
    Mix all the ingredients well in a bowl. Add enough salt.
  4. Apply the masala on the chicken pieces well, into the cuts also. Keep the marinated chicken for about 8 to 10 hours, so that masala will get well on chicken pieces.
  5. Prepare a barbecue grill in the outdoor. Place the chicken pieces on the grill and cook until done by turning the sides in between.
  6. In the last 10 minutes of cooking, just brush up the barbecue sauce on the pieces. This adds the taste of sauce and give glaze to chicken.
  7. Serve with grilled onion and tomato.
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Prawn Biriyani
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Prawn Biriyani

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