Grilled Goan Spiced Chicken with Kokum Marinade

By AislePrompt Editorial · Published 2026-06-06 · Updated 2026-06-06

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Juicy chicken marinated in tangy kokum and warm spices, grilled to smoky perfection bringing the flavors of Goa to your plate. This Indian-inspired chicken recipe, ready in about 40 minutes, pairs chicken thighs, boneless and skinless, dried kokum petals, warm water for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 25 min Cook: 15 min Serves 4 Indian cuisine 350 cal/serving

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Ingredients

600 g chicken thighs, boneless and skinless
10 dried kokum petals
1/2 cup warm water
4 garlic cloves
1 inch piece fresh ginger
1 tsp red chili powder
1 tsp ground coriander
1/4 tsp turmeric powder
1/2 tsp black pepper
3 tbsp vegetable oil
to taste salt
1/4 cup chopped fresh coriander leaves

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Instructions

Step 1: Soak 10 dried kokum petals in 1/2 cup warm water for 20 minutes until softened. Blend this soaking liquid and petals with 4 garlic cloves and 1 inch fresh ginger to form a smooth kokum marinade.
Step 2: Transfer the kokum marinade to a bowl and add 1 tsp red chili powder, 1 tsp ground coriander, 1/4 tsp turmeric powder, 1/2 tsp black pepper, 3 tbsp vegetable oil, and salt to taste. Stir well to combine.
Step 3: Add 600 g boneless, skinless chicken thighs to the marinade, coating all pieces thoroughly. Cover and refrigerate for at least 2 hours, preferably overnight.
Step 4: Preheat a grill or grill pan to medium-high heat (around 400°F). Lightly oil the grates.
Step 5: Grill marinated chicken thighs for 6-7 minutes per side, or until the internal temperature reaches 165°F and the chicken is charred at the edges.
Step 6: Remove from grill and rest for 5 minutes. Garnish with 1/4 cup chopped fresh coriander leaves before serving with a side of lemon wedges and steamed rice or flatbreads.