Khebab spice grilled chicken

Ingredients

• 1 kgchicken thighs
• 3 clovesgarlic
• 1 teaspoongrated ginger
• 120 mlfresh or plain yoghurt
• 3 heaped tablespoonskhebab spice
• for brushingoil

Instructions

1. 1

   Make the marinade

   Wash the chicken and pat it dry. Blend the garlic, ginger and yoghurt together, then mix in 3 heaped tablespoons of khebab spice. Add salt if needed, pour the marinade over the chicken and leave it to rest for 1 to 4 hours. Light the charcoal for grilling.

2. 2

   Grill the chicken

   Remove the chicken from the marinade and shake off the excess. If you like, sprinkle extra khebab spice over the chicken. Brush the grill with oil and heat it until medium-hot. Grill the chicken on both sides until done, then serve with your choice of carbohydrate for a full meal.

What is khebab spice grilled chicken?

This is chicken seasoned with khebab spice and grilled over charcoal. Khebab-style seasonings are associated with grilled meat dishes in parts of West Africa, though spice blends and local traditions vary.

Here, yoghurt forms the base of the marinade, while garlic and ginger add savoury sharpness. The chicken is left to absorb the flavours before it meets the grill.

Nutrition and macros by portion

The nutrition label shows one serving as written: 480 calories, 47g protein, 5g carbs, 30g fat.

Chicken thighs provide most of the protein and fat, while the yoghurt and spice mixture contribute smaller amounts of carbohydrate and fat. Pair a thigh portion with vegetables and a moderate serving of rice, potatoes or bread for a more balanced plate.

The marinade ingredients

Yoghurt: its creamy texture helps the spice mixture cling to the chicken. Plain yoghurt keeps the marinade focused on the seasoning rather than adding extra flavours.

Khebab spice: this is the main source of the dish’s character. Blend the mixture evenly into the yoghurt so the chicken is coated consistently.

Garlic and ginger: blending them helps distribute their flavour through the marinade. Grated ginger is already fine enough to mix in without extra preparation.

Marinating for flavour

Resting time: leave the chicken in the marinade for 1 to 4 hours, as directed. Keep it covered and refrigerated while it rests.

Before grilling: shake off excess marinade so it does not drip heavily onto the charcoal. Extra khebab spice is optional if you want a more pronounced coating.

Getting the grill ready

Medium heat: oil the grill and let it heat until medium-hot before adding the chicken. A properly heated grate helps the meat cook steadily and makes it easier to turn.

Charcoal: light it while the chicken marinates so the grill can be ready when the resting time is over. Keep a cooler area available in case the outside browns faster than the centre cooks.

How to tell when it is done

Colour: look for browned, well-cooked surfaces on both sides, but use the thickest part of the meat to judge doneness rather than relying on colour alone.

Temperature: for a reliable check, the centre of each thigh should reach 74°C. Avoid touching the thermometer probe to bone, if the thighs are bone-in.

Serving the chicken

Carbohydrate: serve the grilled thighs with your choice of a filling side, such as rice, potatoes or flatbread. Add vegetables or a fresh salad to round out the plate.

Resting: let the chicken sit briefly after grilling so the juices settle before serving. This also gives you a moment to prepare the sides.

Recipe notes & tips

• Pat the chicken dry before adding the marinade so it coats the meat rather than running off.
• Taste the spice blend before adding salt, since some mixes may already contain salt.
• Marinate the chicken in the fridge, not at room temperature.
• Oil the grill grate just before cooking to help reduce sticking.
• Turn the thighs with tongs rather than piercing them, which can release their juices.
• Check the thickest part of a thigh with a food thermometer before serving.

Variations

• Use boneless thighs: reduce the grilling time and check them early for doneness.
• Add lemon: squeeze a little over the chicken just before serving for a bright finish.
• Include vegetables: grill peppers or onions alongside the chicken as a side.
• Adjust the spice: use less khebab spice for a milder result or add extra before grilling for a stronger coating.
• Use a grill pan: cook the chicken in batches over medium heat if charcoal grilling is not practical.

Common mistakes to avoid

• Skipping the drying: wet chicken dilutes the marinade; pat the thighs dry before seasoning.
• Leaving the chicken out: marinating at room temperature is unsafe; keep it covered in the fridge.
• Using an unheated grate: chicken may stick; wait until the oiled grill is medium-hot.
• Adding too much marinade to the grill: excess can drip onto the charcoal; shake it off before cooking.
• Judging by browning alone: the centre may still be undercooked; check the thickest part reaches 74°C.

How to store

Refrigerate cooked chicken in an airtight container within 2 hours and use within 3 to 4 days. Reheat until steaming hot throughout, or freeze for up to 3 months and defrost in the fridge before reheating.

Frequently asked questions