Home Grilled & BBQ

Sri Lankan Devil BBQ Chicken (Gindari Chicken)

Helafood Chef
Apr 07, 2026
30 Min Prep

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 List

  • 8 chicken thighs (bone-in
  • skin-on)
  • scored deeply
  • 3 tbsp roasted Sri Lankan curry powder (see note)
  • 1 tbsp sweet paprika
  • 1 tsp turmeric powder
  • 1 tbsp freshly cracked black pepper (coarse)
  • 1 tsp cayenne pepper (adjust to heat preference)
  • 2 tbsp lime juice (from about 2 limes)
  • 1/4 cup coconut oil (melted) + extra for basting
  • 1 tbsp ginger-garlic paste (equal parts fresh ginger and garlic)
  • 1 tsp salt (or to taste)
  • 1/2 cup thick tomato ketchup (Sri Lankan brand preferred
  • like Keells or Maggi)
  • 2 tbsp dark brown sugar or jaggery syrup
  • 2 tbsp soy sauce (or tamari for gluten-free)
  • 1 large red onion (finely chopped for basting sauce)
  • 3 green chilies (sliced into rings)
  • 1 stalk curry leaves (10-12 leaves
  • torn)
  • 1/2 cup water (for glaze)

Preparation Steps

1

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

2

Mix into a thick paste

3

Add chicken thighs and massage the marinade into every cut and crevice

4

Cover and refrigerate for at least 4 hours (overnight is best)

5

Make the devil glaze (while chicken marinates): In a small saucepan over medium heat, add 1 tbsp coconut oil

6

Sauté red onion, green chilies, and curry leaves until onion softens (2-3 minutes)

7

Add tomato ketchup, brown sugar (or jaggery), soy sauce, and 1/2 cup water

8

Stir well

9

Simmer for 5-7 minutes until thick, glossy, and jam-like

10

Remove from heat

11

(Set aside 1/4 cup for serving, keep rest for basting

12

) Prepare the BBQ: Light a charcoal grill (wood charcoal is best for authentic smoke)

13

Wait until coals are white-hot with a thin ash layer

14

Medium-high heat (you can hold your hand 5 inches above grate for 3-4 seconds)

15

Grill the chicken (first phase): Place chicken thighs skin-side down on the oiled grill grate

16

Close the lid (if possible) or cook uncovered, turning every 4-5 minutes

17

Grill for 12-15 minutes total until skin is crispy and charred in spots

18

Chicken should be about 70% cooked

19

Glaze and finish: Using a heatproof brush, generously coat each piece with the devil glaze

20

Flip and glaze the other side

21

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

22

Rest and serve: Remove chicken to a platter

23

Brush once more with fresh glaze (the reserved 1/4 cup)

24

Let rest 5 minutes

25

Garnish with extra curry leaves and sliced green chilies

26

Serve with grilled polenta slices, lime wedges, and Sri Lankan seeni sambol (caramelized onion relish)

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Rating 4.8

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