How To Make Delicious Indoor Grilled South Asian Spice-Rubbed Chicken Thighs
Here I am making chicken on an Indoor Grill, I use a George Foreman though I am sure the Ninja Foodi series or any other indoor or outdoor grill will work as well. This is a very fragrant spice mix and fills my small apartment with the scent of Asian Cooking, Curry and Cumin lend such an aroma. It tastes delicious to me and my family, if you want to make it spicier, by all means, substitute your favorite chili powder or curry, or even add more. This tastes best on chicken thighs, I prefer boneless for ease of cooking and skinless for health reasons.
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The Urban Chef
Now if you don’t have an indoor grill and want or need one. I have included some Amazon links below for you.
You can get the Printable Recipe Here
Ingredients
2 tsp salt
2 tsp garlic powder
2 tsp onion powder
2 tsp dried oregano
1 tsp ground turmeric
1 tsp paprika
1/2 tsp chili powder
1/2 tsp pepper
1 tsp curry powder
1 tsp garam massala
Directions
In a small bowl, mix all the ingredients.
Pour mix into an empty spice container.
The Best use is to spread on boneless skinless chicken thighs and place the chicken on an oiled grill until thoroughly cooked through.
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Amazon Links:
George Foreman 2-Serving Classic GR10B ---
George Foreman 4-Serving Removable Plate Grill ---
Ninja AG300 4-in-1 Indoor Grill with 4-Quart Air Fryer ---
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Sunny Anderson's Easy Spice-Rubbed Chicken with Citrus-Honey Glaze | The Kitchen | Food Network
There's nothing fun about grilling plain ol' chicken! Sunny enhances hers with an easy spice rub and a citrus-honey glaze.
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Sunny's Easy 1-2-3 Spice-Rubbed Chicken with Citrus-Honey Glaze
RECIPE COURTESY OF SUNNY ANDERSON
Level: Easy
Total: 11 hr (includes marinating and resting times)
Active: 15 min
Yield: 4 servings
Ingredients
Chicken:
3 to 4 pounds chicken leg quarters, thighs or skin-on bone-in breasts
Sunny's 1-2-3 Spice Rub, recipe follows
Glaze:
1/3 cup fresh lime, lemon or orange juice
2 to 3 tablespoons honey
1 teaspoon red chili flakes, optional
Sunny's 1-2-3 Spice Rub:
3 tablespoons ground cumin
2 tablespoons hot Hungarian paprika
1 tablespoon ground black pepper
1 tablespoon chili powder
2 teaspoons kosher salt
Directions
For the chicken: Pat the chicken dry. With your hands, coat the chicken entirely with Sunny's 1-2-3 Spice Rub. Place in a plastic bag, press out the air, seal and refrigerate for at least 6 and up to 24 hours.
Remove the chicken from the bag, place in one layer on a baking sheet or tray and refrigerate, uncovered, for at least 2 hours and up to 6 hours.
Rest the chicken at room temperature for 2 hours. This is an important step, so you begin cooking the chicken when it is at room temperature. This allows the chicken to cook evenly throughout.
Preheat a grill or oven to 350 degrees F.
Place the chicken over the indirect heat of the grill and close the lid. If using the oven, put the chicken on a baking sheet lined with parchment or nonstick aluminum foil and place on the center oven rack. Cook for 30 minutes.
For the glaze: In a small bowl, whisk together the juice, honey and chili flakes if using.
Open the grill or remove the chicken from the oven and brush each piece liberally with the glaze. Quickly close the grill lid or return the chicken to the oven and cook until done and the chicken juices run clear, about 15 more minutes. Allow the chicken to rest, tented with aluminum foil, until the internal temperature registers 165 degrees F.
Sunny's 1-2-3 Spice Rub:
In a bowl, mix together the cumin, paprika, pepper, chili powder and salt. Store in an airtight container in a cool, dark place.
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Sunny Anderson's Easy Spice-Rubbed Chicken with Citrus-Honey Glaze | The Kitchen | Food Network
Spice Rubbed Chicken
This recipe is not only really yummy, but is super east to make! Give it a try, you won't be disappointed.