Chicken Choila (Soy-Free)

Instructions

1. 1In a medium bowl, combine the about 680 g of chicken thighs with 3 tbsp of coconut aminos, 2 tbsp of ginger-garlic paste, 1 tsp of turmeric powder, 1 tsp of red chili powder, 1 tbsp of mustard oil, 2 tbsp of lime juice, and 1 tsp of salt. Mix everything together until the chicken is evenly coated. Let the chicken marinate for at least 30 minutes at room temperature.
2. 2Preheat your grill to medium heat, aiming for a temperature between about 175°C and about 205°C (175°C to 200°C). Place the marinated chicken thighs on the grill. Cook for 6 to 8 minutes per side, or until the chicken is cooked through and has developed nice grill marks. The internal temperature should reach 74°C.
3. 3If you don't have a grill, heat a large skillet over medium-high heat. Add a small amount of oil (if desired, though the mustard oil in the marinade may suffice). Place the marinated chicken thighs in the hot skillet and cook for 6 to 8 minutes per side, until cooked through and browned. The internal temperature should reach 74°C.
4. 4Once the chicken is cooked, remove it from the heat and let it rest for 5 minutes. This allows the juices to redistribute, making the chicken more tender.
5. 5Cut the rested chicken thighs into 2.54 cm bite-sized pieces.
6. 6In a clean bowl, combine the 2.54 cm pieces of chicken with 0.5 chopped red onion and 2 tbsp of chopped cilantro. Toss gently to mix.

Substitutions

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