Best for: A peppery supper with aromatic spices.
Black pepper, fennel, and curry leaves shape this grill adaptation inspired by Chettinad pepper chicken. The thighs cook with a dry spice coating, giving the family table something fragrant and boldly savory.
Grill: Two zones; 400°F. Equipment: Small skillet, spice grinder, bowl, covered grill, thermometer.
Ingredients
Marinate: 1 hour. Rest: 5 minutes. Total: 1 hour 55 minutes.
- 2 1/2 lb bone-in skinless chicken thighs
- 2 teaspoons black peppercorns
- 2 teaspoons coriander seeds
- 1 teaspoon fennel seeds
- 1/2 teaspoon cumin seeds
- 12 fresh curry leaves, finely chopped
- 1 tablespoon grated ginger
- 1 tablespoon finely grated garlic
- 2 tablespoons neutral oil
- 1 tablespoon lime juice
- 1/2 teaspoon ground turmeric
- 1 1/4 teaspoons fine table salt
- 1 lime, cut into wedges
Directions
Toast peppercorns, coriander, fennel, and cumin in a dry skillet over medium heat for 1–2 minutes; cool briefly and grind.
Mix the ground spices with curry leaves, ginger, garlic, oil, lime juice, turmeric, and salt.
Coat chicken thoroughly, cover, and refrigerate for 1 hour. Preheat a two-zone grill to 400°F during the last 15 minutes.
Clean and oil the grate. Cook thighs over indirect heat with the lid closed for about 22 minutes, turning once.
Finish over direct heat for about 8 minutes, turning frequently and moving away from flare-ups, until each thigh reaches at least 165°F away from the bone.
Rest for 5 minutes on a clean platter and serve with lime wedges.
Grilling tip: Use fresh curry leaves, which are an herb distinct from curry powder.
