Tandoori-Style Grilled Chicken
- Yield 8 servings
“If you love South Asian flavors, give this a try.”
High Cotton Food Styling & Photography
Ingredients
- Tandoori Marinade:
- 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
Instructions
- 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).
