Indian Barbecued Chicken 6.000

Jennifer Chase for The Washington Post

Jan 2, 2018

This spicy dish was inspired by recipes from a community cookbook produced in Chicago by women from the Kerala region of India.

Some smaller or boneless pieces will be done before the large ones, so check each piece in the final stages of oven time.

To read the accompanying story, see: How to eat Jewish, and be well.

Make Ahead: The chicken needs to marinate for at least 2 hours, and up to overnight. The cooked chicken can be refrigerated for up to 2 days.


When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Tested size: 6 servings

  • One 3 1/2- to 4-pound chicken, cut into 8 pieces (some bone-in or boneless; see directions)
  • 3 scallions, ends trimmed, cut into thirds
  • 1 medium yellow onion, cut into quarters
  • One 2-inch piece peeled fresh ginger root, coarsely chopped (about 2 1/2 tablespoons)
  • 1/2 cup packed cilantro leaves
  • 1/4 cup fresh lemon juice (from 1 lemon)
  • 3 tablespoons liquefied coconut oil
  • 5 cloves garlic, smashed
  • 1 tablespoon ground turmeric
  • 1 teaspoon ground cardamom
  • 1/4 teaspoon kosher salt, plus more as needed
  • 1/4 teaspoon ground red pepper, such as Kashmiri chili pepper
  • 2 jalapeños or other green chiles, stemmed and seeded


Place the chicken in a large roasting pan that you will use later, for roasting.

Combine the scallions, onion, ginger, cilantro, lemon juice, coconut oil, garlic, turmeric, cardamom, salt, red pepper and jalapeños in the bowl of a food processor, and process into a paste. Using a silicone spatula or gloved hand, spread the paste all over the chicken pieces. Cover and refrigerate for at least 2 hours, or up to overnight.

Position a rack in the upper third of the oven; preheat to broil.

Broil the chicken for 20 minutes; it will blacken somewhat. Reduce the heat to 350 degrees. Bake the chicken for an additional 30 minutes (bone-in) or for 10 to 15 minutes (small or boneless), or until the juices run clear when the chicken is pierced with a fork (or until an internal temperature of 165 degrees registers on an instant-read thermometer).

Serve warm, with hot marinade and juices spooned from the pan.

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Recipe Source

Adapted from “The Healthy Jewish Kitchen: Fresh, Contemporary Recipes for Every Occasion,” by Paula Shoyer (Sterling Epicure, 2017).

Tested by Kara Elder.

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