Nobody has ever been disappointed by the flavours of pepper-grilled chicken, and it always turns out fantastic. If you prefer breast meat, you can use bone-in, skin-on chicken thighs in place of the breast meat in this recipe.The ideal summertime grilling recipe is this pepper-grilled chicken. Lemon, garlic, and onion are used to flavour the juicy chicken to create a flavorful dish that will have you craving more.
The chicken is left in the pepper and lemon marinade all night. The sweetness and acidity are perfectly balanced, and the lemon flavour is scarcely detectable. Without a hiccup, the chicken cooked quickly and was deliciously juicy and flavorful.
Ingredients for pepper grilled chicken
Chicken thigh-leg pieces- 4
For marination
- Thinly sliced onion - 1
- Ginger - 1- inch
- Garlic bulbs - 4
- Chopped tomatoes - 1
- Chicken pepper grill - 2 tsp
- Chopped coriander leaves - ¼ cup
- Mint leaves - 2 tbsp
- Lemon juice - 1 tbsp
- Salt - ½ tsp
Method to prepare pepper grilled chicken
- To make the marinade, put 1 thinly sliced onion, 1 inch of ginger, 4 garlic bulbs, 1 diced tomato, and 1/4 cup of finely chopped coriander and mint leaves in a blender.
- Very little water should be used for generating a thick paste.
- The 4 chicken thigh-leg pieces should be properly mixed with the marinade mixture, 2 teaspoons of chicken pepper grill powder, 1 tablespoon of lemon juice, and ½ teaspoon of salt.
- The marinated chicken should be refrigerated for at least an hour in plastic wrap for an entire night.
- Before putting the chicken on a grill set to medium heat, spray it with oil.
- Applying frying spray, turn it over and fried the other side.
- Grill till golden brown on both sides.
- To avoid the chicken becoming dry, avoid overgrilling it.
- Remove the chicken from the grill when it is thoroughly cooked and has a golden brown colour.
- Serve alongside your preferred salad.