Thyme & Lemon Grilled Chicken
Tender chicken pieces cooked in a thick, spice-heavy gravy built on caramelised shallots and coconut oil. This is the kind of Kerala chicken dish that families argue about — whose mother makes it better.
Ingredientsfor 2 servings
- 2 Chicken legs with skin
- 1 tbsp Olive oil
- 1 Lemon juice
- ½ tsp Thyme
- 2-3 Cloves minced garlic
- Salt, to taste
- Freshly ground black pepper, a few
- 1 tbsp White wine vinegar
Preparation
Step 1
Mix 1 tbsp olive oil, 1 lemon juice, + tsp thyme, 2-3 cloves minced garlic, Salt to taste and freshly ground black pepper. Brush the chicken legs with this mixture and set aside for 2-3 hours to marinate.
Step 2
Heat a non stick pan and cook the chicken for 2-3 minutes on each side till the skin turns a goldenbrown color. Deglaze the pan with 1 tbsp white wine vinegar.
Step 3
Preheat the oven to 250 degrees C and transfer the chicken legs on to a baking tray and cook in the oven for 5-6 minutes on each side or till chicken is cooked.
Tip
Bone-in chicken gives a richer, more flavourful gravy than boneless. The marrow flavours the curry as it cooks.
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