Indian BBQ Garlic Pepper Chicken
Pepper marinade + hot grill
- Time
- 40 min
- Serves
- 4
- Calories
- 360 kcal
- Protein
- 39 g
About this recipe
This garlic pepper chicken is inspired by the South Indian pepper fry flavour profile, but cooked like barbecue instead of a dry kadai dish. Coarsely crushed black pepper is the main heat, so the spice feels warm and aromatic rather than red-chilli sharp. Curry leaves and coconut oil make the grill smell unmistakably South Indian.
The marinade is intentionally thick and rough. Crushed garlic, pepper and fennel cling to the chicken and form a dark crust as the pieces hit the hot pan. Do not grind the pepper too fine; a coarse crack gives texture and keeps the flavour lively. Thigh meat is best because it can handle the heat while the pepper crust develops.
Serve it with rice, roti or even lemon rasam on the side. It is quick enough for a weeknight and strong enough for a barbecue spread. The recipe is high-protein, gluten-free and no-deep-fry, with enough punch to stand up to cooling yogurt or cucumber salad.
Ingredients
Quantities for 4 servings.
Method
- 1Combine garlic, black pepper, ginger, fennel, turmeric, coriander, curry leaves, lime, coconut oil and salt.
- 2Rub the paste over chicken and onion slices, then rest for 20-30 minutes.
- 3Heat a grill pan or barbecue until hot enough for immediate sizzling.
- 4Cook chicken in one layer for 4-5 minutes per side, letting the pepper crust darken.
- 5Grill the onion slices beside the chicken until smoky and sweet.
- 6Rest briefly, scatter extra curry leaves and serve with rice, roti or a simple kachumber.
