Street Corner Indian Chicken

Street Corner Indian Chicken

From Paul Biscione of Food Living and Everything Else

Street Corner Indian Chicken


  • 18 to 20 boneless, skinless Chicken Thighs
  • 1 ¼ tbsp Curry Powder; I use Madras Curry Powder
  • ½ tbsp Smoke Paprika
  • ½ tbsp Cumin Powder
  • ½ tsp Turmeric Powder
  • 1/8 tsp Chipotle Powder (or Ancho powder); both are optional as they are for extra smoke and heat
  • ½ tsp Garlic Powder; or 1 tsp fresh minced Garlic
  • 1 small Onion; large rough chopped pieces
  • ¼ cup of Light Olive Oil
  • ½ tsp Lemon Juice; or about 1 good squeeze
  • ½ tbsp Kosher Salt
  • 1/8 tsp Black Pepper


  1. Using a large Tupperware; rinse the chicken and place them into the Tupperware (no need to pat dry as the extra water will become part of the marinade).
  2. Throw in all ingredients, combine well and marinade overnight.
  3. Heat the outdoor grill to high. Take chicken out of marinade, let the oil drip off but do not wipe off the spices; place chicken on the grill.
  4. Cook thighs on each side until you see a nice char. As these are very thin they will cook very fast

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