Fall Grilling Chile and Yogurt Marinated Grilled Chicken
Yes, you can take advantage of the crisp, cool weather that autumn brings and also take advantage of the last vestige of the garden.
Regardless of whether you use a charcoal or a gas grill, nothing compares to the relative ease of clean up and the amazing flavors that fall grilling can bring. We feel that grilling is a tremendous way to get a hearty meal on the table during the work week. When homework and the countless after-school activities make for an often hectic evening, you can grill and make this quick and easy recipe and you will be able to slow that roll. You can do more than just steaks on your grill. So break away from tradition and light the fire one of these autumn nights using this tasty yet smokey charred tasty treat.
- 7 dried Kashmiri or guajillo chilies, broken into pieces, seeds removed
- 1 (1 1/2)-inch piece ginger, peeled, coarsely chopped
- 4 garlic cloves
- 1/2 cup plain whole-milk yogurt (not Greek)
- 3 tablespoons fresh lime juice
- 2 tablespoons mustard oil
- 1 tablespoon ground coriander
- 1 tablespoon smoked paprika
- 1 1/2 teaspoons dried mango powder
- 1 1/2 teaspoons crushed dried fenugreek leaves
- 1 1/2 teaspoons garam masala
- 1 1/2 teaspoons ground cumin
- 2 tablespoons vegetable oil, plus more for grill
- 1 1/2 pounds skinless, boneless chicken thighs, pat dry
- Kosher salt
- Place your chilies in a medium bowl and pour in hot water to cover. Let sit until chilies are very soft, about 30 minutes; drain. Blend the chilies, ginger, garlic, yogurt, cilantro stems, lime juice, mustard oil, coriander, paprika, mango powder, fenugreek leaves, garam masala, cumin, and 2 tablespoons vegetable oil in a blender until smooth. Transfer marinade mixture to a large resealable plastic bag. Season chicken generously with salt and add to marinade. Seal bag and turn to coat chicken. Chill at least 2 hours.
- Let chicken come to room temperature 1 hour before grilling.
- Prepare a grill for medium heat; oil the grate. Remove chicken from the marinade, let the excess drip back into bag, and grill, turning every minute or so, until beginning to char in spots, 8–10 minutes total. Transfer to a serving dish and let rest 5–10 minutes before serving.