grilled tandoori chicken
(2 ratings)
There's no substitute for a Tandoor oven, but the grill provides an acceptable option. While this would be great as a main course, I often make these as a party appetizer using just the drumsticks. Great served with naan and raita. TIME DOES NOT INCLUDE MARINATING TIME!
(2 ratings)
yield
4 -6
prep time
10 Min
cook time
50 Min
method
Grill
Ingredients For grilled tandoori chicken
-
3 lbchicken pieces - skin on, bone-in
- MARINADE:
-
1 ptplain yogurt
-
1 Tbspfresh ginger, grated or finely minced
-
1 1/2 Tbspfresh garlic, minced
-
1 tspground cinnamon
-
1/4 tspground cloves
-
1 tspground coriander
-
1 tspground cumin
-
2 tsppaprika
-
1/2 tsppepper
-
2 tspsalt
How To Make grilled tandoori chicken
-
1Make the marinade by whisking all the ingredients together.
-
2Score the chicken pieces with a sharp knife. Going about 1/2 inch deep, spaced about 1 inch apart. Place the chicken in a large ziploc bag. Add the marinade and massage until all the pieces are coated. Refrigerate for 6-10 hours.
-
3When ready to cook, preheat the grill. You'll need medium heat. Remove the chicken from the marinade and scrape off any excess. Lightly coat the cooking grill with vegetable oil.
-
4Grill the chicken, turning, until the flesh is opaque and the juices run clear - about 30-40 minutes. (Note: the drumsticks may take longer, since they're so much thicker.)
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
ADVERTISEMENT