Homemade Barbecue Chicken – Desi Style
Main Ingredients
For Marinade
For Barbecue Rub
For Barbecue Sauce
For Grilling & Garnish
Step-by-Step Instructions
Follow each step to make the recipe successfully.
Prepare the Chicken
Take the whole chickens and make deep slits on the breast, thighs, and leg pieces. This helps the marinade penetrate deeply for maximum flavor.
Prepare the Marinade
In a bowl, combine 1 cup of curd (yogurt), 1/2 cup of water, 1 tsp of salt, and 1 tsp of black pepper. Mix well to form a smooth marinade.
Marinate the Chicken
Place the slit chickens into the marinade. Ensure the chicken is fully coated and the marinade gets into all the slits. in the fridge for at least .
Prepare the Barbecue Rub
In a separate bowl, combine 1 tsp of salt, 1 tbsp of red chili powder, 1 tbsp of pizza seasoning, 1 tsp of dry ginger powder, and 2 tbsp of sun-dried chopped garlic. Mix all ingredients thoroughly.
Prepare the Barbecue Sauce (Part 1)
Heat 2 tbsp of oil in a pan. Add 2 tbsp of chopped garlic and 1 tbsp of chopped ginger. until fragrant. Then, add 1 cup of tomato ketchup and 1/4 cup of soya sauce.
Prepare the Barbecue Sauce (Part 2)
Mix the sauce ingredients well. Add 2 tbsp of jaggery or brown sugar and cook until the sauce thickens slightly. Finish with 1 tsp of mixed herbs. Remove from heat and set aside to cool.
Set Up the Grill
Assemble your barbecue grill. Place the charcoal in the designated area of the grill.
Arrange Charcoal
Carefully arrange the charcoal pieces evenly in the grill for consistent heat distribution.
Light the Charcoal
Apply blue gel lighter to the charcoal and ignite it. Allow the charcoal to heat up until it's glowing red and covered with a fine layer of ash.
Dry the Chicken
Once the charcoal is lit, remove the chicken from the fridge. Take it out of the marinade and pat it dry with a paper towel.
Apply the Rub
Generously apply the prepared barbecue rub all over the chicken, massaging it into the skin and slits on both sides.
Place Grill Rack
Once the charcoal is hot and ready, place the grill rack over the coals.
Initial Grilling
Carefully place the rubbed chicken pieces on the hot grill rack. Cover the grill and cook for approximately .
Flip and Baste
After , open the grill, flip the chicken pieces, and them with oil or any remaining marinade to keep them moist. Cover and continue grilling.
Continue Basting
Continue to flip and the chicken every , ensuring even cooking and preventing it from drying out. You should see smoke and a nice char developing.
Check Doneness (Initial)
After about of grilling, insert a knife into the thickest part of the chicken to check for doneness. If it goes in easily, the chicken is partially cooked.
Apply Barbecue Sauce (First Side)
Once the chicken is about 50% cooked, generously brush the prepared barbecue sauce over one side of the chicken pieces. Grill for a few minutes until the sauce slightly.
Apply Barbecue Sauce (Second Side)
Flip the chicken and apply barbecue sauce to the other side. Continue grilling, allowing the sauce to and create a beautiful glaze.
Final Grilling and Check
Continue grilling, flipping, and with sauce until the chicken is fully cooked, tender, and has a rich, smoky flavor and crust. Check doneness again with a knife.
Serve Barbecue Chicken
Remove the cooked barbecue chicken from the grill. Serve hot on a wooden platter, garnished with fresh chopped parsley and shredded onions or cabbage. Enjoy!
Before You Cook
Helpful details before you startIngredient SubstitutionsMissing something? View suitable alternatives.View 5 swaps
No Yogurt?
- Sour cream (1:1)
- Buttermilk (1:1, slightly thinner result)
No Garlic (fresh)?
- 1/4 tsp garlic powder (per clove)
- 1/2 tsp garlic granules (per clove)
No Brown sugar?
- 1 cup white sugar + 1 tbsp molasses
- Coconut sugar (1:1)
No Jaggery?
- Dark brown sugar (1:1)
- Muscovado sugar (1:1)
No Onion?
- 1 tbsp onion powder (per medium onion)
- 3 tbsp dried minced onion
- Shallots or leeks (1:1)
Plan Ahead
Complete this step earlier to save time later.
- View Step 3Marinate the Chicken1 hour
Place the slit chickens into the marinade. Ensure the chicken is fully coated and the marinade gets into all the slits. Marinate in the fridge for at least 1-2 hours.
Storage & Leftovers
Keep your leftovers fresh and ready to enjoy.
- RefrigerateAt least 2 hours
Marinate in the fridge for at least 1-2 hours.
- Store
Baste the chicken frequently with oil or the leftover marinade during grilling to keep it moist and prevent it from drying out.
Variations
Simple ways to adapt this recipe.
- For a spicier kickCustomise
Increase the amount of red chili powder in the rub.
- You can use storePreparation tip
Bought barbecue rub and sauce to save time, adjusting the quantities to your taste.
- Add a touch of smokedCustomise
Add a touch of smoked paprika to the rub for an extra smoky flavor.
Helpful Tips
Small details that can improve the final result.
Your Notes
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Saved only on this device.Example: Used less salt, cooked 5 minutes longer, added extra coriander.
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