Grilled Masala Chicken

*This recipe was created for 6 servings. To adjust the serving quantity, enter a new yield (6 to 1,000 servings) then click resize. As with any recipe, changing the quantity may affect flavor intensity. Please adjust ingredients according to your taste.


Chicken thighs boneless, skin on 12
To garnish, toasted sesame seeds and sliced green onions
Club House Red Pepper, Crushed 2 tsp
Club House Garam Masala 5 tbsp
Club House Sea Salt, French Mediterranean 2 tsp
Fresh garlic, minced 2 tsp
Club House Ginger, Ground 1 tsp
Fresh lemon juice 1 tbsp
Thai Kitchen Coconut Milk 1 can
Unsalted butter, melted 1/2 cup


1. Heat Thai Kitchen Coconut Milk and add Club House Chili Flakes, Club House Ground Ginger, minced fresh garlic, Club House Mediterranean Sea Salt, lemon juice and 4 Tbsp (60 ml) of Club House Garam Masala Seasoning to make a marinade. 2. Chill marinade and add to the chicken. Refrigerate for 4 hours 3. Melt butter and add remaining Club House Garam Masala Seasoning. 4. Pre-heat grill on medium-high and grill chicken skin side first. 5. Baste chicken with melted butter. 6. Cook to internal temperature of 165F.

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