🍗 Nepalese Grilled Chicken Chhoila with Coriander & Chili Garnish
A yogurt-free version of the traditional Nepalese dish, Chicken Chhoila, marinated in a spicy lemon and herb marinade, grilled to perfection, and topped with a vibrant garnish of diced chicken, chopped coriander, and green chilies. Serve with rice and a side of achar (pickle) for an authentic experience.
Ingredients
- 800 grams chicken thighs
- 60 millilitres lemon juice
- 2 teaspoons garam masala
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon turmeric
- 1 teaspoon cayenne pepper
- 1 tablespoon ginger
- 2 cloves garlic
- 1 teaspoon salt
- 2 tablespoons oil
- 20 grams coriander leaves
- 2 each green chilies
Instructions
- In a large bowl, mix lemon juice, garam masala, cumin, coriander, turmeric, cayenne pepper, ginger, garlic, and salt. Add the chicken thighs and coat them well with the marinade. Cover and refrigerate for at least 30 minutes, or up to 4 hours for more flavor.
- Prepare your charcoal grill. Ensure the coals are hot and ashy before you start grilling. If using a gas grill, preheat it to medium-high heat.
- Remove the chicken from the marinade, allowing any excess to drip off. Brush the grill grates with oil to prevent sticking.
- Place the chicken thighs on the grill. Cook for about 6-7 minutes per side, or until the internal temperature reaches 75°C and the chicken is nicely charred and cooked through. Tip: Rotate the chicken occasionally to ensure even cooking and to prevent flare-ups from the marinade.
- Once cooked, remove the chicken from the grill and let it rest for a few minutes. Dice the chicken into bite-sized pieces.
- In a small bowl, combine the diced chicken with chopped coriander and green chilies. Mix well.
- Serve the garnished chicken with rice and a side of achar (pickle).