Dubai's latest viral food trend has landed, and it's called Iffa Chicken, creamy, charred, and all over social media right now. Summer's winding down fast, so it's the perfect excuse to fire up the grill one more time and stock up on Kandoo Marinade before the season's out.
Boneless chicken thighs get a double marinade, first lemon, olive oil, and salt, then a generous coating of Kandoo Marinade, before grilling hot and fast for a charred, juicy skewer. Finished with fresh cilantro and served with a cool, garlicky Iffa Sauce, it's the perfect balance of smoky and creamy.
Iffa Chicken
Serves 4
Ingredients
- 2 lbs boneless, skinless chicken thighs, cut into 4-inch cubes
- Juice of 1 lemon
- 2 tbsp olive oil
- Salt, to taste
- ½ cup Rupen's Kandoo Marinade
- Fresh cilantro, for garnish
- Papadums or flatbread, for serving
Instructions
- In a bowl, toss the chicken thigh cubes with salt, lemon juice, and olive oil. Let sit for 15–20 minutes.
- Add the Kandoo Marinade, coating the chicken thoroughly. Marinate for at least 1 hour (or up to overnight in the fridge for maximum flavor).
- Thread the chicken onto skewers.
- Grill over high heat (450°F) until charred at the edges and cooked through, about 10–12 minutes, turning occasionally.
- Serve hot over papadum or flatbread, topped with fresh cilantro, alongside a generous bowl of Iffa Sauce for dipping/drizzling.
Iffa Sauce
Ingredients
- ½ cup plain yogurt
- ¼ cup mayo
- 1 clove garlic, minced (or ¼ tsp garlic powder)
- Salt and pepper, to taste
Instructions
- In a small bowl, whisk together the yogurt and mayo until smooth.
- Stir in the garlic (or garlic powder).
- Season with salt and pepper to taste.
- Chill until ready to serve, then drizzle generously over the grilled chicken or serve alongside as a dip.
Leave a comment