Grilled Tandoori Chicken Pieces Recipes

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GRILLED TANDOORI CHICKEN WITH INDIAN-STYLE RICE



Grilled Tandoori Chicken with Indian-Style Rice image

Tandoori Chicken is a popular Indian dish but many versions are bland and dry. Our grilled Tandoori chicken recipe comes out juicy and exploding with flavor!

Provided by Bill

Categories     Chicken and Poultry

Time 16h45m

Number Of Ingredients 25

3 ounces plain Greek yogurt ((85g))
2 tablespoons freshly squeezed lemon juice
2 tablespoons garlic ((minced))
2 tablespoons fresh ginger ((grated))
2 teaspoons oil
2½ teaspoons salt
2 teaspoons ground Indian red pepper ((you can use cayenne or even Korean red chili powder in a pinch))
1 tablespoon paprika
2 teaspoons ground coriander seeds ((or coriander powder))
1 tablespoon freshly ground cumin seed ((or powder))
¾ teaspoon turmeric
1 teaspoon ground cloves
¼ teaspoon black pepper
1½ teaspoons garam masala
6 chicken leg quarters ((cut into drumsticks and thighs))
1 cucumber ((sliced))
1 medium red onion ((sliced))
Cilantro for garnish ((you can also use parsley))
3 cups dry basmati rice ((585g))
3 tablespoons oil ((or butter or ghee))
3 teaspoons cumin seeds
6 cloves
1 cinnamon stick
2 teaspoons salt ((or to taste))
1 cup frozen peas

Steps:

  • Mix all of the marinade ingredients together in a bowl until well combined.
  • Use a sharp knife to cut slits into the chicken pieces; this will allow the marinade to really get into the chicken. 3 slits per drumstick and 4 to 5 per thigh should do the trick.
  • Usually, Tandoori Chicken calls for the skin to be removed, but I left it on because you want that crispy chicken skin (obviously). You can decide for yourself, but be aware that skin-on chicken is more prone to flare-ups when grilling. You'll have to watch the chicken more closely while it's on the grill and flip the pieces more often to avoid hot spots--all reasonable trade-offs for some extra flavor!
  • Place the chicken in a large dish. Spread the marinade all over the chicken and let marinate at least 12 hours, but not more than 2 days. We marinated our chicken for 16 hours, and even more marinating time wouldn't have hurt!
  • Be sure to take the chicken out of the refrigerator 3 to 4 hours prior to grilling, so the chicken can come to room temperature--kind of like how you never want to grill a cold steak. This is an important step since there will be marinade on the chicken, and it will burn if the chicken is left too long on the grill because its internal temperature is too low.
  • This is a good time to make your Indian-style jeera rice. We've measured out enough rice here to take down all of the chicken, but feel free to make more or less. Wash the rice thoroughly and drain into your cooking vessel. Cover with water and allow to soak for 20 minutes.
  • While that's happening, heat your oil/butter/ghee in a saucepan. When it's melted, add the cumin seeds, cloves, and cinnamon stick. Let the spices infuse the oil for 2-3 minutes. After the rice has finished soaking, drain it thoroughly and add it to the spice mixture. Sauté the rice in the pan for about 2 minutes, and transfer to a rice cooker. Add the salt and water (according to your rice cooker directions), and press Start. If you're not using a rice cooker, use our directions for perfect stovetop rice.
  • Now it's time to cook the chicken. Start your grill, and keep it covered until it reaches 500 degrees.
  • Shake off the excess marinade before placing the chicken on the hot grill. Cook with the grill covered, but stay close to watch for excess smoke, a sure indicator that your chicken is charring!
  • Turn the chicken as often as needed to prevent burning and keep the grill cover on so the chicken cooks through quickly. Our chicken took about 45 minutes, and we did have to turn and move the chicken pieces often.
  • The chicken is done when the juices run clear when poked or, better yet, use an instant-read thermometer to check the temperature near the bone. The optimal temperature for chicken is 165 degrees F.
  • For the rice, during the last 2-3 minutes of cooking time, add the frozen peas and stir thoroughly. Let the rice reheat. Serve the chicken with the rice, sliced fresh cucumbers, sliced red onion, and cilantro.

Nutrition Facts : Calories 279 kcal, Carbohydrate 6 g, Protein 20 g, Fat 20 g, SaturatedFat 5 g, Cholesterol 107 mg, Sodium 827 mg, Fiber 2 g, Sugar 2 g, ServingSize 1 serving

GRILLED TANDOORI CHICKEN



Grilled Tandoori Chicken image

Recreate this Indian favorite QUICKLY and EASILY at home! This tandoori chicken is super juicy, flavorful, and you'll LOVE IT!!

Provided by Averie Sunshine

Categories     30-Minute Meals

Time 1h

Number Of Ingredients 21

1/2 cup (5 ounces) Greek yogurt (I used 0% fat)
2 to 3 tablespoons olive oil
4 to 5 cloves garlic, finely minced or pressed
2 tablespoons lemon juice
1 tablespoon garam masala
1 tablespoon paprika (I used smoked paprika)
1 teaspoon turmeric
1 teaspoon cumin
1 teaspoon coriander
1 teaspoon ground ginger
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
1/4 teaspoon cayenne pepper, optional and to taste
1 to 1.25 pounds boneless skinless chicken breasts (I used breast tenders which cook very quickly to save time)
about 2/3 cup (6 ounces) Greek yogurt (I used 0% fat)
2 tablespoons olive oil
2 tablespoons apple cider vinegar
2 tablespoons honey, or to taste
1 teaspoon kosher salt, or to taste
1/2 teaspoon freshly ground black pepper, or to taste
1/4 cup fresh cilantro finely minced for garnishing, optional

Steps:

  • Add all ingredients to a gallon-sized ziptop bag, seal, and squish the chicken around to coat it well and evenly. Place bag in the fridge and marinate for at least 30 minutes (if you can plan ahead and marinate overnight, even better).
  • Preheat grill to medium-high. Remove chicken from the bag using tongs and place it on the grill; discard the bag and extra marinade. Grill chicken on each side for about 4 to 5 minutes or until done. Because I used breast tenders, they cook very quickly, in about 8 minutes total. Large breasts will take longer to grill. After chicken is done, set aside to rest. While it rests, make the dipping sauce.
  • To a small bowl, add all ingredients except cilantro, and whisk to combine. Taste, check for seasoning balance and desired consistency, and if necessary add more salt, pepper, oil, honey, etc. to taste.
  • Optionally garnish the chicken with cilantro before serving it with the dipping sauce on the side. Chicken is best fresh but will keep airtight in the fridge for up to 5 days; dipping sauce will keep airtight for up to 1 week in the fridge.

Nutrition Facts : Calories 511 calories, Carbohydrate 19 grams carbohydrates, Cholesterol 128 milligrams cholesterol, Fat 25 grams fat, Fiber 2 grams fiber, Protein 54 grams protein, SaturatedFat 4 grams saturated fat, ServingSize 1, Sodium 1269 milligrams sodium, Sugar 11 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 19 grams unsaturated fat

TANDOORI-STYLE GRILLED CHICKEN



Tandoori-Style Grilled Chicken image

Categories     Chicken     Marinate     Yogurt     Spice     Summer     Grill/Barbecue     Cilantro     Bon Appétit

Yield Makes 8 servings

Number Of Ingredients 15

2 cups plain whole-milk yogurt
2 tablespoons fresh lemon juice
2 tablespoons minced peeled fresh ginger
4 garlic cloves, minced
1 teaspoon salt
1 teaspoon ground coriander
1 teaspoon ground turmeric
1/2 teaspoon saffron threads, crumbled
1/2 teaspoon ground cumin
1/2 teaspoon ground black pepper
1/2 teaspoon cayenne pepper
8 skinless leg-thigh chicken pieces
3 tablespoons butter, melted
1 small red onion, thinly sliced crosswise, separated into rings
1/4 cup chopped fresh cilantro

Steps:

  • Blend 1 cup yogurt and next 10 ingredients in processor until smooth. Transfer to large bowl. Mix in remaining 1 cup yogurt. Add chicken and turn to coat. Cover and refrigerate overnight.
  • Prepare barbecue (medium-high heat). Place marinade-coated chicken on barbecue. Grill chicken until just cooked through, occasionally basting with butter last 2 minutes, about 12 minutes per side. Transfer chicken to platter. Top with onion and cilantro and serve.

GRILLED TANDOORI CHICKEN



Grilled Tandoori Chicken image

Provided by Food Network

Categories     main-dish

Time 54m

Yield 4 servings

Number Of Ingredients 15

1 (4 to 4 1/2 pound) chicken, cut into 8 pieces, skin removed
2 tablespoons vegetable oil
1/2 cup chopped white onion
2 tablespoons chopped garlic
2 tablespoons chopped ginger
1 teaspoon finely chopped serrano or jalapeno pepper, stem and seeds removed
1 tablespoon paprika
11/2 teaspoons salt
1 teaspoon ground cumin
1 teaspoon turmeric
1 teaspoon ground coriander
1 teaspoon garam masala
1/2 teaspoon cayenne
1/2 cup plain yogurt
1 tablespoon fresh lemon juice

Steps:

  • With a fork, prick holes in the chicken pieces. Using a knife, cut diagonal slices 1-inch apart, and 1/2-inch deep into the larger pieces. Place the chicken in a baking dish.
  • In a blender, combine the oil, onion, garlic, ginger, pepper, and process on high speed to a paste. Add the paprika, salt, cumin, turmeric, coriander, garam masala, and cayenne, and process until well blended. Add the yogurt and lemon juice, and process to a smooth sauce, scraping down the sides to combine all the ingredients. Pour the marinade over the chicken. Turn to coat evenly, rubbing the marinade into the holes and slits. Cover tightly with plastic wrap, refrigerate for at least 4 hours, and up to 24 hours, turning occasionally.
  • Preheat a grill.
  • Remove the chicken from the marinade. Place on the grill and cook for 8 to 10 minutes on the first side. Turn, baste as needed, and cook on the second side for 8 to 10 minutes. Turn and continue cooking, as necessary until the chicken is cooked through, but still tender, about 25 to 30 minutes. (Alternately, bake in a preheated 425 degrees F oven on a baking sheet for 35 minutes.)

GRILLED TANDOORI CHICKEN PIECES



Grilled Tandoori Chicken Pieces image

Tandoori Chicken is a chicken dish dating back to the time of the Mughal Empire in Southern Asia; it is still popular throughout that area, as well as Central Asia. The chicken is marinated in a yogurt seasoned with garam masala - garlic, ginger, cumin, cayenne pepper, and other spices depending on the recipe. It is traditionally moderately hot, but the heat is toned down to a "mild" taste level in most Western nations. Cayenne, red chili powder, or other spices give it its red colour. Turmeric produces a yellow-orange colour. In some modern versions red and yellow food colouring is used instead. It is traditionally cooked at high temperatures in an earthen oven (i.e. tandoor), but can also be prepared on a traditional grill. You can use any cuts of chicken you like. ALLOW to marinate overnight! PLEASE adjust cooking time for smaller pieces. Wonderful with aromatic rice.

Provided by Mamas Kitchen Hope

Categories     Chicken Breast

Time 1h5m

Yield 4 serving(s)

Number Of Ingredients 12

1 (4 lb) whole chickens, quartered
3 lemons, juice of
6 ounces plain yogurt
1/2 cup vegetable oil
4 garlic cloves
2 teaspoons ground cumin
2 teaspoons paprika
2 teaspoons turmeric
1 tablespoon fresh ginger or 1/2 teaspoon ground ginger
salt and pepper
cayenne, to taste (optional)
cilantro, chopped (optional)

Steps:

  • Combine lemon juice, yogurt, oil, garlic and spices in blender and blend until smooth.
  • Pour into a ziploc bag and add chicken. Allow to marinate in the refrigerator for 12 hours or overnight, turning occasionally.
  • Oil or spray the grill grates. Preheat grill with a hot charcoal fire on one side of the grill or GAS grill to 375 F- lighting one side only of the grill.
  • Grill chicken on the HOT side of the grill for 3 minutes per side until all sides are grilled.
  • Move chicken to the no heat side and cook for 40 minutes or until a meat thermometer reaches 170F and juices run clear.
  • Wonderful served with an aromatic rice.

Nutrition Facts : Calories 927.1, Fat 75.7, SaturatedFat 17.8, Cholesterol 219.9, Sodium 224, Carbohydrate 8.2, Fiber 1, Sugar 3.2, Protein 52.6

GRILLED CHICKEN THIGHS TANDOORI



Grilled Chicken Thighs Tandoori image

Moist, luscious, and delicious. Just the right blend of spices make this chicken dish one of my most-requested. Great hot or cold. If using thighs with skin, you can put over direct medium heat for the last few minutes to crisp skin.

Provided by DIANA F

Categories     World Cuisine Recipes     Asian     Indian

Time 8h55m

Yield 8

Number Of Ingredients 12

2 (6 ounce) containers plain yogurt
2 teaspoons kosher salt
1 teaspoon black pepper
½ teaspoon ground cloves
2 tablespoons freshly grated ginger
3 cloves garlic, minced
4 teaspoons paprika
2 teaspoons ground cumin
2 teaspoons ground cinnamon
2 teaspoons ground coriander
16 chicken thighs
olive oil spray

Steps:

  • In a medium bowl, stir together yogurt, salt, pepper, cloves, and ginger. Mix in garlic, paprika, cumin, cinnamon, and coriander. Set aside.
  • Rinse chicken under cold water, and pat dry with paper towels. Place chicken in a large resealable plastic bag. Pour yogurt mixture over chicken, press air out of bag, and seal. Turn the bag over several times to distribute marinade. Place bag in a bowl, and refrigerate 8 hours, or overnight, turning bag occasionally.
  • Preheat an outdoor grill for direct medium heat.
  • Remove chicken from bag, and discard marinade. With paper towels, wipe off excess marinade. Spray chicken pieces with olive oil spray.
  • Place chicken on the grill, and cook about 2 minutes. Turn, and cook 2 minutes more. Then arrange the chicken to receive indirect heat, and cook approximately 35 to 40 minutes, to an internal temperature of 180 degrees F.

Nutrition Facts : Calories 349.2 calories, Carbohydrate 5.4 g, Cholesterol 119.6 mg, Fat 20.5 g, Fiber 1.1 g, Protein 34.2 g, SaturatedFat 5.9 g, Sodium 617.9 mg, Sugar 3.1 g

GRILLED TANDOORI CHICKEN



Grilled Tandoori Chicken image

Thanks to Shawn Sidey and Celebrity Kitchens. Easy, delicious stuff. Enjoy with grilled naan bread (try it dotted with hot sauce;), Curried Tomato Chutney, and Cucumber-Mint Raita. You can pick up tandoori paste in indian food stores or indian sections of supermarkets (got mine at my Super G)

Provided by nomnom

Categories     Chicken

Time 4h1m

Yield 6 serving(s)

Number Of Ingredients 6

6 boneless skinless chicken breast halves
2 cloves garlic
1 tablespoon fresh ginger, chopped
1/2 teaspoon red pepper (optional)
1 teaspoon tandoori paste
1/3 cup nonfat plain yogurt

Steps:

  • Clean and defat breasts.
  • Place in a large bowl.
  • Process remaining ingredients to a uniform sauce.
  • Pour over chicken breasts and mix (do NOT use a fork AND tandoori stains fingers, so use plastic gloves or do what I did- put your hands in ziplocks and go for it).
  • Cover and marinade for 4 hours at room temp (it's okay, really. I did it) or refrigerate overnight, turning several times.
  • Chicken should NOT marinade for more than 2 days because the yogurt tenderizes the meat If refrigerated, take out 1 hour prior to cooking and bring to room temp.
  • TO ROAST: Preheat oven to 500-550*F.
  • Place chicken breasts on a extra large shallow roasting pan, preferably on a wire rack.
  • Set pan in the middle of the oven and roast for 25-30 minutes or until meat is cooked through.
  • Basting is unneccessary because the enclosed environment prevents excessive dryness.
  • TO BROIL INDOORS: Preheat broiler.
  • Spray grill with nonstick to prevent sicking.
  • Place chicken on grill and cook 2-3 inches away from heat for 20 minutes.
  • Turn and cook another 10 minutes or until cooked through.
  • TO GRILL: Place chicken breasts on grill rack sprayed with nonstick.
  • Brush with extra marinade.
  • Let chicken cook WITHOUT turning for 10 minutes.
  • Turn, baste other side, and cook another 10.
  • Continue cooking, turning every 10 minutes until done.

Nutrition Facts : Calories 139.7, Fat 1.5, SaturatedFat 0.4, Cholesterol 68.7, Sodium 87.5, Carbohydrate 1.6, Sugar 1.1, Protein 28.1

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From thegingeredwhisk.com


GRILLED TANDOORI CHICKEN/ CHICKEN TANDOORI - MEEMISKITCHEN
2016-12-30 For best results, marinate Chicken pieces overnight or for 10- 12 hours. Tender Chicken is best for Grilled Tandoori Chicken. Spraying/ brushing with oil gives it a glaze and keeps the chicken moist. Chicken thighs are best for Tandoori style chicken, however, you may also try with other large chicken parts. Peel the Cardamom before grinding.
From meemiskitchen.com


TANDOORI CHICKEN TIKKA (OVEN OR STOVETOP OR GRILL ... - CARAMEL …
2021-09-29 Set the oven to broiler or grill setting. Preheat at 390 F (200 C). Place the chicken skewers on a baking tray lined with foil, and grill in the preheated oven for 20 minutes, turning the skewers once to cook evenly. Your tandoori chicken tikka skewers are now ready. Garnish with a dash of lemon juice and chaat masala.
From carameltintedlife.com


GRILLED TANDOORI CHICKEN RECIPE | MYRECIPES
Light the grill. Using a sharp knife, cut shallow incisions in the chicken pieces at about 1/2-inch intervals. In a large, glass dish or stainless-steel pan, combine the lemon juice, water, salt, and turmeric. Add the chicken pieces and turn to coat. Let the chicken pieces marinate for 5 minutes. Advertisement.
From myrecipes.com


CHICKEN TIKKA (TANDOORI-STYLE GRILLED CHICKEN) RECIPE
2022-01-31 Instructions. Remove the skin and visible fat from the chicken pieces. Then, rinse with cold water and pat dry. Randomly poke the chicken all over with the tip of a sharp knife. Afterward, place the chicken in resealable plastic food storage bags or in a large glass bowl. Combine the yogurt, Frank's RedHot Sauce, ginger, garlic, paprika, cumin ...
From recipes.net


GRILLED TANDOORI-STYLE CHICKEN DRUMSTICKS RECIPE - FOOD & WINE
Add the chicken to the marinade and turn to coat. Cover and refrigerate for 4 hours. Advertisement. Step 2. Light a grill, heat a grill pan or preheat the oven to …
From foodandwine.com


TASTEGREATFOODIE - GRILLED CHICKEN TIKKA (TANDOORI CHICKEN)
2022-06-13 Instructions. Cut the chicken horizontally and vertically, but not all the way through the chicken. In a bowl, mix together the yogurt, olive oil, lemon juice, coriander, cumin, sumac, paprika, garlic powder, minced garlic, tandoori masala spice, Cheyenne pepper, and salt. Pour over the chicken and rub all over and inside all the indents.
From tastegreatfoodie.com


TASTY TANDOORI GRILLED CHICKEN WITH A TWIST | CANADIAN GOODNESS
Place chopped peaches in a bowl along with red pepper, onion, chili flakes and salt; stir. Add lime juice and coriander. Refrigerate if not using right away. Grease grill and preheat barbecue to medium-high. Remove chicken from yogurt mixture, …
From dairyfarmersofcanada.ca


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