GRILLED TANDOORI CHICKEN WITH INDIAN-STYLE RICE
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
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
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
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
GRILLED CHICKEN MARINADE
Simply the best chicken marinade for any occasion. Works wonderfully on top of a salad.
Provided by Jennifer
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 4h20m
Yield 5
Number Of Ingredients 9
Steps:
- Whisk vinegar, soy sauce, olive oil, parsley, basil, oregano, garlic powder, and black pepper together in a bowl and pour into a resealable plastic bag. Add chicken, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator, at least 4 hours.
- Preheat grill for medium-low heat and lightly oil the grate. Drain and discard marinade.
- Grill chicken on the preheated grill until no longer pink in the center, 4 to 5 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
Nutrition Facts : Calories 233 calories, Carbohydrate 2.4 g, Cholesterol 64.6 mg, Fat 13.6 g, Fiber 0.3 g, Protein 24.3 g, SaturatedFat 2.3 g, Sodium 482.2 mg, Sugar 0.3 g
TANDOORI-STYLE GRILLED CHICKEN
Categories Chicken Marinate Yogurt Spice Summer Grill/Barbecue Cilantro Bon Appétit
Yield Makes 8 servings
Number Of Ingredients 15
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
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.)
TANDOORI MARINADE FOR GRILLED CHICKEN
If you don't have a Tandoori Oven, this is a good, viable alternative to achieve those great Indian spice flavors. This recipe will produce enough marinade for about 20 chicken thighs and/or legs, which are the pieces that I like grilling the best. I usually grill the skin-on chicken over very hot charcoal, getting it golden brown, and then transfer it to a half-sheet sprayed with Pam, cover it with aluminum foil and finish it in the oven at 375-degrees F. for 30-40 minutes. The resulting chicken is moist and flavorful. This marinade is very easy to make. The original recipe came from The Columbus (Ohio) Dispatch and called for plain yogurt instead of sour creme -- you can use either. Cooking time includes an "average" marinating period. Enjoy!
Provided by Bone Man
Categories Asian
Time 12h10m
Yield 2 cups marinade
Number Of Ingredients 9
Steps:
- In a small skillet, heat the cooking oil over low heat.
- Blend together cumin, curry powder, garlic powder, salt, ground ginger, and cayenne pepper. Pour this mix into the hot oil and stir until they begin to darken a bit in color, about 20-30 seconds total.
- Remove from heat and pour into a medium mixing bowl. First, whisk in the vinegar, and then the sour creme.
- Marinate your chicken pieces for 4-24 hours, depending upon the level of flavor you desire.
Nutrition Facts : Calories 544.8, Fat 54, SaturatedFat 17.2, Cholesterol 50.6, Sodium 2404.3, Carbohydrate 13.7, Fiber 2.5, Sugar 1.2, Protein 6.2
GRILLED CHICKEN THIGHS TANDOORI
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
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
TANDOORI -STYLE YOGURT-MARINATED CHICKEN LEGS FOR THE GRILL
This is tandoori chicken adapted for the grill, plan ahead the chicken needs to marinate overnight in the yogurt, I have made this recipe many times, it's wonderful! :)
Provided by Kittencalrecipezazz
Categories Chicken Thigh & Leg
Time P1DT25m
Yield 8 chicken legs
Number Of Ingredients 12
Steps:
- In a processor blend 1-1/2 cups plain yogurt with the next 9 ingredients (the lemon juice to cayenne pepper) until smooth and well blended; transfer to a large bowl; mix in the remaining 1 cup yogurt with a wooden spoon.
- Add in the chicken and toss to coat.
- Cover and refrigerate over night.
- Prepare the grill to a medium-high heat.
- Place the marinated-coated chicken on the grill, do not wash off the yogurt marinade, but discard any marinade from the bowl.
- Grill the chicken (about 12-13 minutes per side) basting with melted butter the last 5 minutes of cooking on both sides, season with more salt and pepper if desired while cooking.
- Delicious!
Nutrition Facts : Calories 443.4, Fat 31.5, SaturatedFat 12.8, Cholesterol 171.5, Sodium 680.3, Carbohydrate 5.4, Fiber 0.3, Sugar 3.8, Protein 33.3
BBQ TANDOORI-STYLE CHICKEN
This yogurt-based Indian marinade is poured over chicken thighs, then barbecued or grilled - leave to soak up the flavours for juicy chicken
Provided by Anjum Anand
Categories Buffet, Dinner
Time 35m
Number Of Ingredients 10
Steps:
- Using a sharp knife, slash the chicken thighs 3 times, going all the way down to the bone - this allows the marinade to get in, and means quicker and more even cooking. If you have the time, toss with the lemon juice and 1 tsp salt in a bowl and leave to marinate for 1 hr.
- Blend together all the marinade ingredients until smooth (add the extra lemon and salt if you skipped the first marinating stage). Pour over the chicken, cover and leave to marinate in the fridge for at least 3-4 hrs (overnight is best).
- Heat the barbecue to a medium-high heat, or heat your grill to its highest setting and line a baking tray with foil. Place the chicken on the barbecue and cook, turning often, for 20-25 mins until charred and cooked through. Or place the chicken on the foil-lined tray and grill for the same amount of time, or until charred on both sides and cooked through. Top the chicken with the butter and leave to melt, then serve with lemon wedges.
Nutrition Facts : Calories 167 calories, Fat 10 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 2 grams carbohydrates, Sugar 1 grams sugar, Protein 18 grams protein, Sodium 1.3 milligram of sodium
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