grilled tandoori chicken
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!
prep time
10 Min
cook time
50 Min
method
Grill
yield
4-6 serving(s)
Ingredients
- 3 pounds chicken pieces - skin on, bone-in
- MARINADE:
- 1 pint plain yogurt
- 1 tablespoon fresh ginger, grated or finely minced
- 1 1/2 tablespoons fresh garlic, minced
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
- 2 teaspoons paprika
- 1/2 teaspoon pepper
- 2 teaspoons salt
How To Make grilled tandoori chicken
-
Step 1Make the marinade by whisking all the ingredients together.
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Step 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.
-
Step 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.
-
Step 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! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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