Mirchi Grilled Chicken

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Prep: 10 minutes
Marinate: 30 minutes to 4 hours
Cook: 12 to 16 minutes
Serves: 4

A bold, easy cookout main with juicy grilled chicken, caramelized edges, and the sweet-meets-spicy tang of Tangy Mirchi. It’s the kind of Memorial Day recipe that tastes like you planned ahead, even if you totally winged it.

What you'll need:

  • 1.5 to 2 pounds boneless, skinless chicken thighs or breasts

  • 1/2 cup Tangy Mirchi + 1/4 cup Tangy for basting

  • 2 tablespoons olive oil

  • 1 teaspoon salt

How to make it:

  1. In a large bowl, whisk together 1/2 cup Tangy Mirchi, olive oil, and salt.

  2. Add the chicken and toss well to coat. Let it marinate for at least 30 minutes, or up to 4 hours in the fridge.

  3. Preheat the grill to medium-high heat and lightly oil the grates.

  4. Grill the chicken for about 5 to 7 minutes per side for thighs, or 6 to 8 minutes per side for breasts.

  5. During the last few minutes of grilling, baste the chicken with a little extra Tangy Mirchi for an extra layer of sweet-tangy heat.

  6. Cook until the chicken reaches 165°F, then let it rest for 5 minutes before serving.

Serving idea:
Serve with Mirchi Corn & Cucumber Salad and Mom’s Magic Foil Packet potatoes for a Memorial Day plate that disappears fast.

Want to switch it up?
This recipe also works with Mango Mirchi or Fiery Mirchi.

  • Use 1/2 cup Mango Mirchi for a fruitier, brighter twist and marinate for 30 minutes to 4 hours.

  • For Fiery Mirchi, use 1/3 to 1/2 cup, depending on your heat preference, and marinate for 30 minutes to 2 hours so the heat doesn’t take over.

Baste with a little extra during the last minute or two of grilling.

Vegan/Vegetarian option:
Swap the chicken for cauliflower steaks, extra-firm tofu, or portobello mushrooms.

  • Cauliflower steaks: Marinate for 15 to 30 minutes, then grill for 5 to 6 minutes per side until tender and charred.

  • Extra-firm tofu: Use thick slabs, pat dry first, marinate for 15 to 30 minutes, then grill for 4 to 5 minutes per side.

  • Portobello mushrooms: Remove the stems, marinate for 15 to 20 minutes, then grill for 4 to 5 minutes per side until tender and juicy.

Baste with a little extra Tangy Mirchi during the last minute or two of grilling for an extra layer of sweet-tangy heat.

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