Grilled chicken marinated in honey, lime & spice.
Jennifer Brennan served this dish for tiffin with salad and chapatis or rice when she lived in the Raj. It makes a lovely light supper for two .
- 4 boneless skinless chicken thighs
- 1 teaspoon black pepper
- heaped ¼ teaspoon cayenne
- heaped teaspoon garam masala
- 3-4 smashed and minced garlic cloves
- juice of 3 limes
- 2 Tablespoons clarified butter (ghee)
- 2 teaspoons honey
- Marinate the chicken for an hour or two in the ingredients other than the butter and honey.
Preheat the broiler to high.
- Wipe off the chicken and grill it, turning two or three times, until golden, usually in 5-8 minutes
- Meanwhile heat the butter with the honey and brush the glaze on the grilled chicken.
Note:
- Brennan uses chicken breasts, less cayenne and garam masala, more butter and honey.