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Tandoori-Style Grilled Chicken
Recipe by Our Cookbook Collection
Yield 8 servings
“If you love South Asian flavors, give this a try.”
High Cotton Food Styling & Photography
2 cups plain whole-milk yogurt
2 tablespoons fresh lemon juice
2 tablespoons peeled and minced fresh ginger
4 -- garlic cloves, minced
1 teaspoon coarse salt
1 teaspoon ground coriander
1 teaspoon turmeric
1/2 teaspoon saffron threads, crumbled
1/2 teaspoon ground cumin
1/2 teaspoon freshly ground black pepper
1/2 teaspoon cayenne pepper
8 -- skinless leg-thigh chicken pieces
3 tablespoons unsalted butter, melted
1 small red onion, thinly sliced crosswise and separated
1/4 cup chopped fresh cilantro
Process 1 cup yogurt and remaining marinade ingredients together in a food processor until smooth. Transfer to a large bowl. Whisk in remaining 1 cup yogurt. Add chicken and turn to coat. Cover with plastic wrap and let marinate in the refrigerator overnight.
Light a charcoal fire or preheat your gas grill on high. Oil the grate. Let the coals burn down to a medium-hot fire or adjust the gas grill burners to medium-high.
Remove chicken from marinade and place it grill grate. Cook until no longer pink at the bone, about 12 minutes per side, occasionally basting with butter during the last 2 minutes.
Transfer the chicken to a platter, top with the onion rings and cilantro, and serve.
Recipe reprinted with permission from Fred Thompson's Barbecue Nation: 350 Hot-Off-the-Grill, Tried-and-True Recipes from America's Backyard (Taunton Press, 2007).