1. Mix all the marinade ingredients except the coriander in a glass bowl and then add in the chicken pieces.
2. Marinate for at least half an hour or overnight if possible.
3. Turn the grill on high and grill the chicken for about 15 minutes or until the chicken is slightly charred and cooked through.
4. Garnish with chopped coriander and serve with steaming rice and/or Shemin’s Indian Breads.

Tips:

• Skinless chicken thighs work best for grilling as they cook evenly and are less likely to dry out compared to chicken breasts.
• Ensure your grill is preheated to high before adding the chicken. A hot grill will help sear the chicken quickly, locking in juices and creating a nice char on the outside.
• Keep an eye on the chicken while grilling to prevent overcooking. Cooking time may vary depending on the thickness of the chicken pieces and the heat of your grill.
• Allow the grilled chicken to rest for a few minutes before serving. This allows the juices to redistribute throughout the meat, resulting in a juicier and more flavourful dish.
• You can also thread the marinated chicken onto skewers before grilling for a fun and easy presentation. Just remember to soak wooden skewers in water for about 30 minutes before threading to prevent them from burning on the grill.