Skip to main content

Lemony Chilli Grilled Chicken



Are you a chicken lover? Then this recipe is for you...

Grilled Juicy chicken with a spicy-lemony flavor will be a sure hit in your taste buds. Marination is very important in this recipe, the more time you leave chicken to swim in the marinade, the yummiest and delicious chicken is guaranteed. These yummy grilled ones can be served as a starter with Salsa ( will post soon ) and mayo. This is also a perfect evening snack to munch with family on weekends. Adding marinade while cooking the chicken will enhance the flavor and tastes amazingly good.







Ingredients :

  • 4 Chicken Thigh cutlets
  • 1/4 Cup Lemon Juice
  • 4 Green chillies, crushed
  • 1 Tbsp Oil
  • 1 Tbsp Sesame oil
  • 1 Tbsp Soy sauce
  • 1 Tbsp Honey
  • 3 Garlic pods, crushed and chopped
  • 2 Spring Onions, chopped
  • 2 Tbsp Chopped Coriander leaves
  • Salt to taste

Method :
  • Combine Lemon juice, crushed green chilies, soy sauce, honey, chopped garlic, spring onions, coriander leaves and salt in a large bowl and mix well.
  • Add chicken pieces and stir to combine. 
  • Refrigerate for 3- 4 hours or over night, stirring occasionally.
  • Remove the chicken pieces and reserve the marinade.
  • Place chicken on lightly oiled grill and cook over a medium heat for 5 minutes.
  • Flip the other side and cook for another 5 minutes or until the pieces gets tender and cooked.
  • Brush with reserve marinade in the last minutes of cooking.
  • Remove and serve Hot.



Serving Options :

Serve hot with Salsa or Mayo.



Comments

Post a Comment

Popular posts from this blog

Potato & Peas Fry / Urulai kizhangu Patani Varuval

Most of you aware that I am posting my brother's favorite recipes for a week for Raksha Bandan and celebration time comes to an end today. 

Check out my previous special posts...

Vendakai Poriyal / Okra Stir fry

Bitter gourd Roast 

Badam Flavored Fruit Salad

Radish Sambhar

Pavakai Chips / Bitter gourd Chips

Garlic Chutney

Vadai Curd Kuzhambu

Wheat Bread Jamun 
Potato and Peas fry is a spicy curry which is served with rice varieties like lemon rice, tamarind rice and it also goes well with sambhar, rasam and curd. Dried peas can also be used in this recipe but it has to be soaked over night and pressure cooked for 4-5 whistles before adding to the curry. 

Ingredients :
2 Big Potatoes1/4 Cup Peas2  Onions1 tomato11/2 tbsp Kuzhambu Milagai Thool ( Chilli powder + Coriander powder )1/4 Turmeric powderSalt to taste2-3 Tbsp OilCoriander leaves for garnishingMethod :
Cut potatoes and pressure cook it for 3 whistles or cook it for 7-10 minutes in a microwave.Peel the skin and keep aside.Heat 2 tbsp oi…

Sankara Meen Kuzhambu / Red Snapper Fish Curry

Tangy and aromatic flavor of the curry along with a delicious taste of fish, when served with hot rice gives a joyous feeling for a FISH LOVER like me ;) This four letter word makes me drool any time and love it in any form of cuisine.
Generally Meen Kuzhambu is served with hot rice but it tastes more delicious and yummy when served with Hot steaming Idlis for the next day. The more the time, fish swims in the curry, the taste increases. Flavor of the Fish gets blend well with the curry and enhances the taste and aroma, when served it for the next day. 
Sankara fish has its unique taste and flavor and personally, I feel it gives delicious taste when prepared as kuzhambu than fry. Even few Restaurants started serving "Nethi Vacha meen Kuzhambu and Idli" in their menu.  

Are you a Fish Lover ?? Then get ready to Drool ;)



Ingredients :

1/2 Kg Sankara Fish / Red Snapper Fish, Cleaned and Washed2 Big Onions, Finely chopped2 Medium sized Tomatoes, Finely Chopped3 Green chillies, sliced

Ekadesi Kali

Happy Ekadesi Friends!

Vaikunta Ekadesi  is celebrated every year in the month of December or January and particularly on the 11th waxing moon that falls in the Margazhi month. Early morning of this day “the gate to Lord Vishnu 's inner Sanctum” is opened and in tamil we used to call it as “sorga vassal”. And according to our family culture, we used to fast on this  particular day by taking only tiffin items ( No rice allowed). Along with that, Kali is made as offering for god. And the next day of ekadesi is called as Dhuvadesi, on which fast is broken with the preparation of rice and curry with 21 vegetables. My mom prepares karakuzhambu with 21 veggies and according to my in laws place we prepare sambhar with 21 veggies. 
Ekadesi Kali….


Ingredients : ½ Cup Rice2 Cups Water¼ Cup Jaggery grated2 Elachi2 Tbsp Coconut grated or Chopped2 Tsp Ghee

Method :
Wash rice and dry roast in a pan till it turns crispy.Remove, cool it for 10 minutes and grind it little coarsely.Meanwhile, Add 2 tbsp …