If you like Indian food it is addictive.This simple grilled chicken thighs recipe gets powerful flavor from a Vietnamese-inspired marinade that hits all the right notes. I am guessing you did not do the recipe right if you think it is not flavorful.īut one tip is that it is immensely better with rice or quinoa, it just soaks up some of that flavor and is a perfect balance. This is an amazing recipe, Priya is right, very juicy and VERY flavorful and I really dislike chicken breasts (I love legs). I used powdered coriander and found that a tablespoon of it was totally overwhelming- I threw out half the marinade put the rest in a blender with a ripe mango. Hi, can the chicken marinade longer than the two hours?ĭelicious! I made the marinade per the instructions (plus a pulse in the blender because my chopping was a bit too casual) but I used it on skinless thighs, which I then baked. I will try it with the recipe as written - I like the cooking technique. The chicken was done to a perfect 160 but had an odd texture - and wasn't dry but not moist either. I used a different marinade that included lemon, coriander, cumin, ginger, garlic, honey, evoo, s&p. I paired it with a nice South Indian Dahl, but man was the chicken acidic.įantastic! That's ALL That I Need to Say! Yummy!!! LGT. I did marinate overnight, so maybe that was it, and I used thighs instead of breasts, so maybe that was it too, but maybe was it acidic. The marinade has way too much acid in it. I was really hoping this would be as good as described. Made as written and served with coconut rice and pineapple salsa -incredible! Thanks Priya. This is pretty much the same as Hariyali chicken, no? Except that it's lacking the dried fenugreek (methi) leaves. I also think I didn’t add enough salt because it had all the flavor elements but was not flavorful somehow? I used boneless skinless thighs as well and it kind of left it with a dry texture but looked moist hard to describe.

Definitely acidic, but we paired it with some curried lentils and the flavors mixed wonderfully. Will be nice for a summer meal though and I enjoyed it! Sauce is lovely!Ībsolutely delicious! Added some lemongrass to the marinade too. Also my son says it was 'bland' so I will maybe up the salt and consider ways to add some depth to the flavors here. It's made from green mangoes not ripe mangoes. My Indian friend told me not to worry about that amchur that the lemon juice was plenty for acidity as the amchur imparts even more sour taste and this chicken did not need it and I see now that the comments talk a lot about high acidity. That said this is my first attempt at making anything Indian and was feeling intimidated haha. I had to skip the pepper bc kiddos and could not find amchur powder at my local asian grocer. Made this for my family including two 8 year olds. I don't ever cook with salt and this recipe's taste is so delicious without it. I decided to mix it up a little with stir fried veggies with a touch of pad tai sauce and rice noodles Almost licked the plate. The flavors were perfect and the chicken was flavorful and tender. I used skinless breasts and crushed my spices. I had to grab a bag of freeze dried mango and crush it for the Anchu. Transfer chicken to a cutting board and slice into strips. Step 5Ĭheck to make sure the breasts are cooked through-there shouldn't be any pink in the middle, and if you have an instant-read thermometer, the chicken should register 165°. Don’t uncover, or you’ll release the hot steam that cooks the chicken. Remove pan from heat and let chicken sit, covered, 10–15 minutes, depending on thickness of the breasts. Reduce heat to low, cover, and cook (without peeking!) 10 minutes. Flip chicken and continue to cook until golden brown on the other side, 1–2 more minutes. Remove chicken from marinade and cook, undisturbed, until lightly golden on one side, 1–2 minutes.

oil, swirling pan to coat the entire surface. Once pan is quite hot, add remaining 1 tsp. Using your hands, gently massage marinade onto chicken, making sure to evenly coat each breast. Place chicken breasts in marinade and seal bag tightly. Transfer marinade to a large resealable bag. Add spice mixture to garlic-ginger paste and stir well to combine. Mix coriander, amchur, turmeric, salt, and chili powder in a small bowl.

Asian chicken breast recipes