Charred BBQ Spiced Chicken

by Zarina
Charred BBQ Spiced Chicken

I can’t tell you how tender and succulent this meat was! The secret?… double marination… the first is for an hour simply with lime juice, olive oil, chili powder, and salt.  The combination of the acid in the lime juice and the fat in the olive oil tenderizes the meat and gives it a tangy flavor that lifts all the second marinade flavors to the next level of deliciousness.  The second marinade comprises a base of yogurt, ginger, garlic, then Indian spices such as garam masala, fenugreek, chili powder, nutmeg, mace, cloves, cardamom, and caraway seeds.

We grilled on the Big Green Egg, starting with indirect heat and then direct heat for the final perfect grilled char… check my highlights under Big Green Egg to see these beauts cooking!

Charred BBQ Spiced Chicken

Charred BBQ Spiced Chicken

Serves: 4 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )


  • 2 Whole chickens, backbone removed and cut into 8 pieces
  • Chaat Masala to sprinkle on top
  • 1 Lemon cut in half to grill
  • Red onion for garnish
  • Coriander finely chopped for garnish
  • 2 tbsp Lime juice
  • 1 tsp Red Kashmiri chilli powder
  • 1 tsp Sea salt
  • 2 tsps Olive oil
  • 2 tbsp Cooking oil
  • 140 g Greek yoghurt
  • 1 tbsp Ginger minced
  • 1 tbsp Garlic minced
  • 1 tsp Garam Masala
  • ½ tsp Fenugreek leaves
  • 2 tsps red Kashmiri chilli powder
  • ¼ tsp Nutmeg ground
  • ¼ tsp Mace ground
  • 2 Whole cloves
  • 4 green cardamoms
  • 4 Black peppercorns
  • ½ tsp Caraway seeds
  • 1 tsp Sea Salt


  1. Make slits in the chicken, so the marinade penetrates the flesh, set aside.
  2. Place ingredients for the first marinade in a bowl, whisk together well, smother all over the chicken, making sure it is fully coated, and marinate in the fridge for 1 hour.
  3. Make the second marinade – grind cloves, cardamoms, peppercorns, and caraway seeds in a grinder and place them in a bowl.
  4. Add to the ground spices the oil, yoghurt, ginger, garlic, garam masala, fenugreek leaves, chilli powder, nutmeg, mace, and salt.
  5. Marinate in the fridge for at least 2 hours or preferably overnight
  6. When ready to cook, heat the BBQ grill and grill chicken until charred and cooked, so the internal temperature is 165°
  7. Brush lemon with a little oil and salt and grill until charred
  8. Garnish with coriander, sliced red onions, grilled lemons, and a sprinkle of chaat masala
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Would love to hear your feedback! If you make this recipe, please tag me on Instagram @zarskitchen.

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