A Boneless Chicken Barbecue recipe You would have never tried before:

Hello and welcome to our recipes blog.

Today, we are diving deep into the flavors. An asian-style boneless chicken Barbecue recipe with our special sauce that will make your day. This recipe belongs to the country… Nops, I will not tell you now. First, you will try the recipe, and then you will be amazed by the name of the country this recipe is taken from. You will find in the last!

This recipe is not hard, it’s not time-consuming, and you can make it with a little fuss. But OMG! It will taste heavenly. If you are a meat lover and like mildly spicy food, then this is the perfect recipe for you.

You may check our other recipes, such as the Beef and Broccoli recipe.

Let’s start:

This recipe will give you a rich, flavorful, and slightly spicy taste in just one hour. The dip is the real hero in the recipe, too. I tried it as it is, as mentioned, and I advise you to do the same for a great taste. Little twerks may spoil the taste. So, without going into long wordy details, check the ingredients first:

Ingredients:

Boneless chicken (400 g thighs + 600 g breast): 1 kg
Heavy cream: ½ cup
Green chili paste: 2 tablespoons
Ginger paste: 1½ tablespoons
Raw papaya paste (or meat tenderizer powder): 1 tablespoon
White pepper: 1 tablespoon
Chicken bouillon powder: 1 tablespoon
Crushed black pepper: 1 tablespoon
Pink Himalayan salt (or any salt) 1½ tablespoons (or to taste)
Ground cardamom: ½ tablespoons
Unsweetened desiccated coconut: 1½ tablespoons
Lemon juice: 3 tablespoons
Cornstarch: 2 tablespoons
Melted clarified butter (ghee): 1½ tablespoons

Instructions For Barbecue:

First of all, start with the cream in a bowl, add green chilli paste, ginger paste, tenderizer powder, white pepper, chicken bouillon powder, crushed black pepper, salt, Ground cardamom, desiccated coconut, and lemon juice.
Mix all these ingredients well, then add cornstarch.
Mix again, then add Boneless chicken to the paste.
All the paste should be well mixed with the chicken to make it juicy and flavorful.
Then add melted clarified butter (ghee) and mix well.
Then cover the bowl with the plastic wrap and marinate for 30 to 40 minutes.
Thread the chicken onto metal skewers (about 5–6 skewers).
Grill on all sides until fully cooked.
Make sure to brush the chicken with oil occasionally.

You can try this recipe with the Potato salad.

The Green Sauce:

You know the barbecue is not complete without the sauces. Sauce makes it perfect, and sauce changes the tone of the food. Here is one of our favourite sauce recipes that will enhance your taste of the barbecue.

This sauce is simple, but a few small tricks will give you that perfect color, smooth texture, and balanced taste. Follow it as it is for the best results.

Ingredients

Fresh coriander (with stems): 50 g
Fresh mint leaves: 25 g
Green chilies (chopped): 3
Ginger: 1 small piece
Garlic: 2–3 cloves
Roasted crushed cumin: 1 teaspoon
Pink Himalayan salt (or regular salt): to taste
Sugar: 1 teaspoon
Lemon juice: 2–3 tablespoons
Boiled potato: 2–3 pieces (for thickness)
Cold water: 3–4 tablespoons
Ice cubes: 3
Oil: 1 teaspoon

Instructions for sauce:

Start by adding coriander and mint to a blending jar. Be slightly careful with mint, as it can lose its bright color when exposed to heat. Our goal is to keep that fresh green look.
Add chopped green chilies, ginger, and garlic to make blending easier.
Now add roasted crushed cumin, salt, and a little sugar. The sugar helps in maintaining the vibrant green color and balances the flavors.
Pour in cold water and add ice cubes. This step is important. During blending, heat is generated due to friction, and the cold ingredients help control that heat and preserve the color.
Blend everything into a slightly coarse paste first. At this stage, you’ll notice the color is still fresh and green.
If the sauce looks too thin, don’t worry. To give it body and a smoother texture, add boiled potato. It’s a simple and cost-effective way to thicken the sauce without changing the taste.
Add lemon juice for a fresh, tangy kick while keeping the color bright.
Blend again until smooth. If needed, adjust the consistency with a little more cold water.
Finally, add one teaspoon of oil and give it a quick blend. This helps protect the color and slightly increases the shelf life.

For a soda lover, the virgin Margarita perfectly matches the bold flavor and juicy sauce.

FAQs

Yes, surely you can use only one type. But for the best results, use both (as mentioned in the recipe). It is because thighs add juciness, while breasts provide a lean texture.

For the best flavor, you can marinate it for 60 to 80 minutes. Although 30 to 40 minutes is enough. Avoid over-marinating.

Yes, you can cook it, but you might lose the flavor. This style recipe is perfect for grilling. You may use the oven or air fryer, though.

Ice cubes help control the heat generated during blending. When mint comes in contact with heat, its color turns dark. So the ice will keep the sauce color bright green and fresh instead of turning dark.

You can store it in the refrigerator for up to one day. Adding a little oil helps preserve the color and freshness for longer.

Conclusion:

That’s all from my side. Today we have tried the different styled boneless chicken barbecue recipe. Your comments will tell me the flavor of your dish that you will try for sure. So feel free to comment below and tell us how it went for you. Keep sharing your ideas and suggestions, as these will help us grow more and more.
I forgot something! This recipe comes from Pakistan, a country famous for its cuisine nowadays. Surprised?? Isn’t it? Comment below now.