Indian Barbecued Chicken. Photo by Jennifer Chase for The Washington Post.

6 servings


1.5 kg chicken, cut into 8 pieces (some bone-in or boneless; see tips)

3 scallions, ends trimmed, cut into thirds

1 medium yellow onion, cut into quarters

One 2-inch piece peeled fresh ginger root, coarsely chopped (about 2 1/2 tablespoons)

1/2 cup packed cilantro leaves

1/4 cup fresh lemon juice (from 1 lemon)

3 tablespoons liquefied coconut oil

5 cloves garlic, smashed

1 tablespoon ground turmeric

1 teaspoon ground cardamom

1/4 teaspoon kosher salt, plus more as needed

1/4 teaspoon ground red pepper, such as Kashmiri chili pepper

2 jalapeños or other green chiles, stemmed and seeded


Place the chicken in a large roasting pan that you will use later, for roasting.

Combine the scallions, onion, ginger, cilantro, lemon juice, coconut oil, garlic, turmeric, cardamom, salt, red pepper and jalapeños in the bowl of a food processor, and process into a paste. 

Using a silicone spatula or gloved hand, spread the paste all over the chicken pieces. Cover and refrigerate for at least 2 hours, or up to overnight.

Position a rack in the upper third of the oven; preheat to broil.

Broil the chicken for 20 minutes; it will blacken somewhat. Reduce the heat to 350 degrees. 

Bake the chicken for an additional 30 minutes (bone-in) or for 10 to 15 minutes (small or boneless), or until the juices run clear when the chicken is pierced with a fork (or until an internal temperature of 165 degrees registers on an instant-read thermometer).

Serve warm, with hot marinade and juices spooned from the pan.


Some smaller or boneless pieces will be done before the large ones, so check each piece in the final stages of oven time.

The chicken needs to marinate for at least 2 hours, and up to overnight. The cooked chicken can be refrigerated for up to 2 days.

Recipe is an extract from: Healthy Jewish Kitchen - Fresh, Contemporary Recipes for Every Occasion available at for R362