Sunday, August 15

Grilled Tandoori Chicken

This recipe has a lot of spices that you may not have in your cupboard, but its worth the investment.  Besides, they last forever, and you may find a ton of new ways to spice your recipes!

Serves 4

1 chicken (3 to 3 1/2 lb), cut into 8 pieces and skin removed (Note - if you prefer all white meat, just buy 3 lbs of breasts)
3 tbsp fresh lemon juice
1 1/2 tbsp water
1 1/2 tsp salt
1/4 tsp ground turmeric
1/2 cup lowfat greek yogurt
2 garlic cloves, chopped
1 tbsp chopped fresh ginger
1 1/4 tsp ground coriander
3/4 tsp ground cumin
1/8 tsp cayenne

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.

Meanwhile, in a small bowl, combine the yogurt, garlic, ginger, coriander, cumin, and cayenne. Spread over the chicken; turn to coat. Let marinate for 10 minutes.

Grill the chicken over moderately high heat (425 - 450).  Grill for 10 minutes, then flip and cook for an additional 10 - 12 minutes.

Serve with toasted naan, hummus, and chick pea salad.


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