Grilled curried chicken thighs

Grilled curried chicken thighs

Total: 2 hr 45 Min. | Active: 45 Min.
gluten-free, Low Carb
Nutritional value / person: 433 kcal
, Fat: 24 g
, Carbohydrate: 23 g
, Protein: 29 g


4 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center


1 dl buttermilk
2 garlic cloves, squeezed
2 tsp hot curry powder
1 tsp ground coriander seeds
¼ tsp ground cumin
4 chicken thighs (each approx. 200 g)


1 lime, rinsed with hot water, dabbed dry, use a little grated zest and the juice
2 tbsp olive oil
1 tsp hot curry powder
½ tsp ground coriander seeds
½ tsp salt
1 mango, cut into cubes
1 cucumber, cut into cubes
½ bunch coriander, finely chopped

Charcoal/gas/electric grill

1 tsp salt
480 g cooked corn cobs
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How it's done

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Combine the buttermilk, garlic, curry, coriander and cumin. Mix the chicken thighs with the marinade, cover and leave to marinate in the fridge for approx. 2 hrs.


Combine the lime zest and juice with the oil, season. Add the mango, cucumber and coriander, mix.

Charcoal/gas/electric grill

Wipe the marinade from the chicken thighs, salt the chicken. Cover and grill the chicken thighs over/on a medium heat (approx. 200 °C for approx. 25 mins., turning occasionally. Grill the corn cobs alongside for approx. 10 mins. Remove the corn kernels from the cob using a knife, mix into the salad, serve with the chicken thighs.

To serve

Remove the corn from the cobs using a knife, mix into the salad. Serve the chicken thighs with the salad.

Good to know
Serve with: Jasmine or boiled rice
Tip: Use 100 ml of milk and 1 tbsp of plain yoghurt instead of buttermilk.

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