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Tags are suggested automatically and may be wrong — check the ingredients if you are cooking around a restriction.
Chicken dish from Indian cuisine
Ásgeir Hólm
Detected automatically from the ingredient list — not a complete allergen declaration. Always check the labels on what you cook with.
Mix the lemon juice with the paprika and red onions in a large shallow dish. Slash each chicken thigh three times, then turn them in the juice and set aside for 10 mins.
Mix all of the marinade ingredients together and pour over the chicken. Give everything a good mix, then cover and chill for at least 1 hr. This can be done up to a day in advance.
Heat the grill. Lift the chicken pieces onto a rack over a baking tray. Brush over a little oil and grill for 8 mins on each side or until lightly charred and completely cooked through.
Estimated — calculated from ingredient data, not lab-tested. The Nutri-Score is derived from the same figures.
Per serving
170
kcal
Calories
9.3
g
Protein
8.6
g
Fat
15.8
g
Carbs
3.8
g
Fiber
Round out the meal.
