Sekuwa-Style Nepali Grilled Chicken Marinated in Nepal Himalayan Spice Infused Olive Oil Blend

Juicy chicken thighs soak up garlic, ginger, cumin, coriander, and lemon in a bold marinade that grills up with deep charred edges and a fragrant, savory finish. Nepal Himalayan Spice Infused Olive Oil Blend layers those spice notes into every bite, giving the chicken a warm, earthy backbone that feels right at home for cookout nights, family dinner, or a laid-back dinner with friends.

Garden Infuzions

Sekuwa-Style Nepali Grilled Chicken Marinated in Nepal Himalayan Spice Infused Olive Oil Blend

Smoky grilled chicken gets a warm, aromatic lift from Nepal Himalayan Spice Infused Olive Oil Blend, with ginger, cumin, coriander, and garlic bringing the marinade to life.

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Prep Time 20 minutes mins

Cook Time 18 minutes mins

Total Time 38 minutes mins

Servings: 4 people

Course: Dinner, Main Dish

Cuisine: Fusion Cuisine, Indian, Nepali

Ingredients Equipment Method Notes

Ingredients

  

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Ingredients

• 2 pounds boneless skinless chicken thighs
• 1/4 cup Nepal Himalayan Spice Infused Olive Oil Blend
• 3 tablespoons plain yogurt
• 2 tablespoons lemon juice
• 1 tablespoon minced garlic
• 1 tablespoon grated fresh ginger
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 1/4 teaspoon crushed red pepper flakes
• 1 medium red onion cut into wedges
• 1 tablespoon chopped fresh cilantro for serving
• Lemon wedges for serving

Equipment

• 1 large bowl For mixing the marinade
• 1 whisk For blending the marinade ingredients
• 1 Grill or grill pan Medium-high heat
• 1 Tongs For turning the chicken
• 4 Skewers Optional, if threading the chicken and onions
• 1 Meat thermometer Optional, for checking doneness

Method

 

Instructions

1. Pat the chicken thighs dry and trim away any excess fat.
2. In a large bowl, whisk together the Nepal Himalayan Spice Infused Olive Oil Blend, yogurt, lemon juice, garlic, ginger, cumin, coriander, salt, black pepper, and red pepper flakes.
3. Add the chicken and turn it well so every piece is coated. Cover and marinate in the refrigerator for at least 30 minutes, or up to 8 hours.
4. Heat a grill or grill pan over medium-high heat and lightly oil the grates if needed.
5. Thread the chicken and onion wedges onto skewers if desired, or grill the pieces directly.
6. Grill the chicken for 6 to 8 minutes per side, turning once, until the outside is nicely charred and the center is cooked through.
7. Transfer the chicken to a plate and let it rest for 5 minutes.
8. Garnish with chopped cilantro and serve with lemon wedges.

Notes

For the cleanest grill marks, let the chicken sit untouched after placing it on the grate. The marinade is built to be bold and fragrant, but not wet enough to steam the meat. If your grill runs hot, move the chicken to a cooler spot after the first char so it finishes without burning.

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Recipe Tips

Cut the chicken thighs into even pieces so they grill at the same pace. If you want a little more color, let the chicken rest in the marinade for up to 8 hours in the refrigerator. Keep the grill hot enough to char the outside while cooking the meat through without drying it out.

Serving Suggestions

Serve the chicken with warm naan, steamed rice, sliced cucumbers, tomato salad, or grilled vegetables. A simple yogurt sauce, mint chutney, or lemon wedges on the side keeps the plate bright and balanced.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over medium-low heat or in the oven until warmed through. For the best texture, avoid blasting the chicken with high heat during reheating.

Variations

Try the same marinade with bone-in chicken pieces, chicken breast, or turkey cutlets. You can also thread the chicken onto skewers for a more traditional grill presentation. Add a pinch of cayenne if you want more heat, or finish with chopped cilantro for a fresh herbal note.

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