Thursday, June 23, 2011

"Tandoori" grilled chicken Recipe...cheating made easy...

while we all might like a tandoori oven, this makes it very simple...

"Tandoori" grilled chicken Recipe

While this dish isn't made in a traditional Indian clay oven, the yogurt marinade and spice blend can still yield a very authentic-tasting end result on a backyard grill.
Prep time: 30 minutes
Cook time: 30 minutes
Servings: 6



  1. Make 2-3 shallow cuts (1/4” deep) on the fleshy side of each chicken leg. Dress both sides of each leg with lemon juice and salt and set aside (at least 20 minutes).
  2. In a large bowl, whisk together the yogurt and lemon juice.
  3. Grind together all the spices; add the spice mixture to the yogurt.
  4. Pat the chicken legs dry and add to the marinade (freezer bags work great for this).
  5. Marinate in the refrigerator overnight, turning at least once.
  6. Shake excess marinade off of the chicken.
  7. Brush the chicken with a 1:1 mixture of garlic butter and oil.
  8. On a generously oiled grill, cook the legs over medium-high flame for 20 minutes, turning every 5 minutes. Warning: there will be flare-ups!
  9. Serve with lime wedges (to be squeezed over the meat at the time of eating).

i prefer bone-less thighs for this recipe...

you can get great naan bread at trader joe's...
or if you're lucky enough to have an indian community in your town, as we do in san diego, shop there for fresh naan...
in san diego 'little india center' is up on black mountain road, off miramar road, turn west on miramar rd (off 15 north) and north on black mountain road...
corner of black mountain and activity road...

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