LifeFood6 Laajawab Yet Simple Grilled Chicken Recipes That You Must Try

6 Laajawab Yet Simple Grilled Chicken Recipes That You Must Try

Ah, grilled chicken! Just the mention of it must be making you hungry already, irrespective of the time of day (or night). Tender grilled chicken never seems to have enough takers. With the ever-increasing fanbase, here’s a list of 6 shandaar grilled chicken recipes for a dumdaar meal from different corners of the world for you to experiment with. So, all you bhookhi aatmas out there, learn more, get your creative juices flowing, and #BeALittleMore. 

1. Simple Grilled Chicken

Preparation Time: 8 hours – 24 hours

Cooking Time: 50 minutes


  • 350 gm chicken
  • ½ teaspoon adrakh (ginger) paste
  • ½ teaspoon lal mirchi (red chilli) powder
  • ¼ teaspoon jeera (cumin) powder
  • Salt to taste
  • ½ cup hung dahi (curd)
  • ½ teaspoon lehsun (garlic) paste
  • ¼ teaspoon dhaniya (coriander) powder
  • ¼ teaspoon powdered gol mirch (black pepper)
  • 1 teaspoon garam masala powder


  • Wash the chicken pieces thoroughly and make small holes in them by pricking with a fork
  • Take a large bowl and add hung curd, ginger garlic paste, coriander powder, red chilli powder, black pepper, cumin powder, and garam masala. Blend all the ingredients well.
  • Now, add the chicken pieces to this mixture and cover evenly.
  • Refrigerate for 8 hours to 1 day. 
  • Separate the chicken pieces from the mixture and place on the grilling tray while pre-heating the oven at 190 degree Celsius. 
  • Grill one side for 30 minutes, flip the chicken and repeat the same for the other side.
  • Use a knife to cut a small piece of the chicken to check whether it has been cooked well.
  • Serve hot with a dip or salad.

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2. Peruvian Grilled Chicken (Pollo a la Brasa)

Preparation Time: 20 minutes

Cooking Time: 25 minutes


  • 650 gm to 800 gm chicken
  • 4 finely minced lehsun (garlic)
  • 2 tablespoons olive oil
  • 2 tablespoons lemon/lime juice
  • 2 teaspoons sugar or honey
  • 1 tablespoon jeera (cumin)
  • 2 teaspoons paprika
  • 1 teaspoon dhaniya (coriander)
  • 1 teaspoon dried oregano or thyme
  • 1½ teaspoon kosher salt
  • 1 teaspoon soy sauce (optional)


  • While pre-heating the grill to medium high, take a big bowl and prepare the marinade. Add garlic, honey, lime juice, paprika, cumin, coriander, oregano, soy sauce, and salt and mix well.
  • Add chicken and cover it with the mixture evenly. You can marinate this overnight for better flavour. 
  • Grill the chicken and make sure that you sear both the sides well. Next, reduce the heat of the grill or move the chicken to a cooler side of the grill to cook it faster.
  • Serve with Cilantro Lime Rice and Peruvian Green Sauce (Aji Verde) or Avocado Cucumber Tomato Salad on the side. 

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3. Grilled Steak Recipe

Preparation Time: 60 minutes

Cooking Time: 20 minutes


  • 2 lbs chicken steak
  • 1–2 large sweet onion for grilling (optional)
  • 1 bunch scallions for grilling (optional)
  • 1 orange juice (⅓ cup)
  • 2 lime juice (¼ cup)
  • ⅓ cup soy sauce
  • ⅓ cup olive oil
  • ½ teaspoon sugar
  • 4 finely minced lehsun (garlic)
  • ½ cup chopped dhaniya patta (coriander leaves/cilantro)
  • ½ teaspoon of jeera (cumin), dhaniya (coriander), laal mirchi (red chilli powder) (optional)
  • 1–3 teaspoons adobo sauce (from canned chipotles) (optional)
  • 12 small tortillas 


  • Take a large bowl and mix together all the ingredients for the marinade.
  • Add the chicken and onions to the marinade and toss it well, so that all the chicken pieces are evenly coated with the marinade.
  • Keep this aside for at least 30 minutes or refrigerate it for 3 hours and bring it to room temperature before grilling.
  • Pre-heat the grill to medium-high heat and then grill the steak at medium-high heat. For medium rare, let it grill for 5 to minutes for each side.
  • Grill the onions and scallions till they are charred yet tender.
  • Cover this in foil and let it rest for about 10 minutes to keep the chicken faster. Next, slice the meat.
  • While grilling the steak, prepare the tortillas on a gas burner. Stuff the steak into the tortillas and roll carefully. 
  • Serve with chimichurri sauce, Pico De Gallo Salsa, or pickled red onions on the side. 

4. Grilled Chicken Shawarma 

Grilled Chicken Shawarma up for grabs

Preparation Time: 30 minutes

Cooking Time: 25 minutes


For the chicken:

  • 1 kg chicken thighs, boneless and skinless
  • 2 tablespoons jeera (cumin) powder
  • 2 tablespoons dhaniya (coriander) powder
  • 8 lehsun (garlic)
  • 6 tablespoons olive oil
  • 2 teaspoons kosher salt
  • ¼ teaspoon cayenne pepper
  • 2 teaspoon haldi (turmeric)
  • 1 teaspoon adrakh (ginger) paste
  • 1 teaspoon ground black pepper

For the white sauce:

  • 1 large lemon juice
  • 12– 15 garlic cloves
  • 3/4 teaspoon salt
  • 1 cup olive oil


  • In a large bowl, mix all the ingredients for marinade or blender them in a grinder.
  • Mix the chicken in the marinade and toss them well to cover the pieces evenly. Let this sit for at least 20 minutes or refrigerate it for 1 to 2 days. You can also cut the chicken into 1-inch pieces before marinating.
  • Grill the chicken about 8 minutes each side or till they get grill marks.
  • Next, get the chicken to a cooler part of the grill or cook it in an oven at 350 F for about 10 minutes. Alternatively, you can even bake the thighs for about 30 to 40 minutes at 375 F.
  • Add this grilled chicken to a shawarma roti or peta bread and spread some white sauce on it and roll it carefully.
  • Chicken shawarma is ready to be served with Lebanese slaw, Israeli salad, Tabouli

5. Japanese Farm-Style Teriyaki Chicken

Teriyaki Chicken to satiate your hunger pangs

Preparation Time: 4 hours

Cooking Time: 20 minutes


  • 1 kg boneless chicken
  • ¼ cup soy sauce
  • ¼ cup mirin
  • 1–2 teaspoons grated adrakh (ginger)
  • 1 cup rice
  • 2 cups water
  • 200 – 250 grams shiitake mushrooms (optional)


  • Take a big bowl and add chicken, along with mirin, soy sauce, and ginger and marinate it for at least 4 hours. Preferably, marinate it overnight because the more you marinate, the better flavour you will get. You can also add shiitake mushrooms along with the chicken. 
  • While you prepare the rice, pre-heat the grill on medium-high heat.  
  • Grill the chicken and the mushrooms over medium-high heat and then turn out the heat, so that the chicken is cooked through. Before you turn down the heat, set the shiitake aside or place them in a cooler part of the grill to prevent them from getting overcooked or burnt.
  • Japanese Teriyaki Chicken is ready to be served on the side, along with rice, shiitake mushrooms, avocado, and cucumber ribbon salad. Don’t miss out on sprinkling salt on the avocado!

6. Hawaiian Chicken Kabobs

Preparation Time: 30 minutes

Cooking Time: 15 minutes


  • 4 large chicken breasts, boneless and skinless
  • 1 cup mushrooms, halved
  • 1 green bell pepper
  • 1 red bell pepper
  • 1 yellow bell pepper
  • 1 cup pineapple diced (optional)
  • 1 onion

For the sauce

  • 1 BBQ Sauce
  • Honey
  • 1 ¾ cup pineapple juice


  • Mix ¾ cup pineapple juice, BBQ sauce, and honey
  • Dice the chicken into pieces of 1 inch  and add it to the above sauce. Marinate for at least 30 minutes.
  • While pre-heat the grill to medium-high temperature, thread the vegetables and chicken onto skewers. Brush with BBQ sauce
  • Grill for 12 to 16 minutes or until cooked through

Explore the various global grilled chicken recipes, channelise your inner chef and let your own creativity flow! Let us know which of the recipes you’ve tried or are interested in trying out in the comments section below. 

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