Tandoori Chicken on the Grill Recipe

Name: Tandoori Chicken on the Grill
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 inches ginger, peeled; 4 cloves garlic; ¼ teaspoon turmeric; 1 teaspoon chili powder (more if you want it really spicy!); 1 ½ teaspoons salt; ½ teaspoon ground cumin; ¾ cup plain yogurt (low fat if you like); 1 tablespoon fresh lime juice; paprika or 3 -5 drops red food coloring (optional); 23 lb boneless chicken; ¼ cup melted butter or ¼ cup olive oil (I use ghee instead); 12 mild onion, thinly sliced; ½ cup chopped cilantro; 1 -2 fresh green chili, thinly sliced (remove the seeds if you like it less spicy); 1 lime, cut in wedges

Servings: persons

2 inches ginger, peeled
4 cloves garlic
¼ teaspoon turmeric
1 teaspoon chili powder (more if you want it really spicy!)
1 ½ teaspoons salt
½ teaspoon ground cumin
¾ cup plain yogurt (low fat if you like)
1 tablespoon fresh lime juice
paprika or 3 -5 drops red food coloring (optional)
23 lb boneless chicken
¼ cup melted butter or ¼ cup olive oil (I use ghee instead)
12 mild onion, thinly sliced
½ cup chopped cilantro
1 -2 fresh green chili, thinly sliced (remove the seeds if you like it less spicy)
1 lime, cut in wedges

1
Blend Ginger into a fine paste (you may need to add a little water) Add turmeric, chili, salt, cumin, yogurt, lime juice, and coloring.
2
Process until combined.
3
Remove skin from chicken, leaving some fat make a few slits in each piece and transfer to a nonreactive dish large enough for the pieces to lay flat.
4
Pour marinade over chicken, stir to coat chicken, seal w/ plastic, refrigerate and marinate for 4 to 12 hours, turning once (more than 12 hours may make the chicken too squishy).
5
Set an even layer of coals.
6
When charcoal is red-hot, lay chicken pieces on the grill about 2 in.
7
apart.
8
Baste w/ marinade.
9
Cover the grill, leaving vents half-open.
10
After 5 min, remove grill lid, turn the chicken; they should look slightly charred.
11
Replace lid, and continue cooking for 5-7 minutes.
12
Uncover, baste w/ melted butter (ghee will not need to be melted).
13
Leave uncovered.
14
Baste after 2 or 3 minutes and test for doneness: the meat sould feel firm when you press it.
15
Transfer to a large platter.
16
Arrange garnish over the chicken and seal w/ foil.
17
Let it rest for 10 minutes.

4646

kcal

Calories

122

Fat

Carbs

815

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 2 inches ginger, peeled, 4 cloves garlic, ¼ teaspoon turmeric, 1 teaspoon chili powder (more if you want it really spicy!), and more.

Yes, Tandoori Chicken on the Grill falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Tandoori Chicken on the Grill

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