Sri Lankan Devil BBQ Chicken (Gindari Chicken)
A fiery, aromatic BBQ chicken infused with Sri Lankan roasted curry powder, black pepper, and a sticky "devil" glaze. Grilled over charcoal until charred and smoky, this is a street-food-style dish perfect for a spicy feast.
Ingredients
- Chicken thighs (bone-in or boneless)2 lbs
- Roasted curry powder2 tbsp
- Paprika1 tbsp
- Turmeric1 tsp
- Black pepper1 tsp
- Cayenne pepper (adjust to taste)1/2 tsp
- Lime juice (plus extra wedges for serving)2 tbsp
- Melted coconut oil (divided)3 tbsp
- Ginger-garlic paste1 tbsp
- Salt1.5 tsp
- Red onion (sliced)1 small
- Green chilies (sliced, plus extra for garnish)2-3
- Fresh curry leaves (plus extra for garnish)1 sprig
- Tomato ketchup1/3 cup
- Brown sugar or jaggery1 tbsp
- Soy sauce1 tbsp
- Water1/2 cup
- Grilled polenta slices & Sri Lankan seeni sambol (for serving)As needed
Taste as you go. Traditional Hela cuisine balances heat, salt, and acidity by feel — trust your senses.
Method
Prepare the chicken & marinade: In a large bowl, combine roasted curry powder, paprika, turmeric, black pepper, cayenne, lime juice, melted coconut oil, ginger-garlic paste, and salt. Mix into a thick paste. Add chicken thighs and massage the marinade into every cut and crevice. Cover and refrigerate for at least 4 hours (overnight is best).
Make the devil glaze (while chicken marinates): In a small saucepan over medium heat, add 1 tbsp coconut oil. Sauté red onion, green chilies, and curry leaves until onion softens (2-3 minutes). Add tomato ketchup, brown sugar (or jaggery), soy sauce, and 1/2 cup water. Stir well. Simmer for 5-7 minutes until thick, glossy, and jam-like. Remove from heat. (Set aside 1/4 cup for serving, keep rest for basting.)
Prepare the BBQ: Light a charcoal grill (wood charcoal is best for authentic smoke). Wait until coals are white-hot with a thin ash layer. Medium-high heat (you can hold your hand 5 inches above grate for 3-4 seconds).
Grill the chicken (first phase): Place chicken thighs skin-side down on the oiled grill grate. Close the lid (if possible) or cook uncovered, turning every 4-5 minutes. Grill for 12-15 minutes total until skin is crispy and charred in spots. Chicken should be about 70% cooked.
Glaze and finish: Using a heatproof brush, generously coat each piece with the devil glaze. Flip and glaze the other side. Continue grilling for 5-7 minutes more, turning and glazing twice, until internal temperature reaches 165°F (74°C) and the glaze has caramelized into a sticky, dark crust.
Rest and serve: Remove chicken to a platter. Brush once more with fresh glaze (the reserved 1/4 cup). Let rest 5 minutes. Garnish with extra curry leaves and sliced green chilies. Serve with grilled polenta slices, lime wedges, and Sri Lankan seeni sambol (caramelized onion relish).