Tandoori-Style Chicken

Discussion in 'Food and nutrition' started by MaryMc, Dec 28, 2005.

  1. MaryMc

    MaryMc Guest

    Tandoori-Style Chicken
    (from Weber's Big Book of Grilling)

    1 cup plain yogurt
    1 Tbsp grated fresh ginger
    2 tsp. minced garlic
    2 tsp. paprika
    1 tsp. ground cinnamon
    1 tsp. ground cumin
    1 tsp. ground coriander
    1 tsp. kosher salt
    1/2 tsp. freshly-ground black pepper
    1/4 tsp. ground cloves
    3-4 pounds chicken parts (I use skinless, boneless breasts)

    Whisk together the marinade in a small bowl. Rinse the chicken parts
    and pat dry with a paper towel. Put the chicken in a Ziplock bag and
    pour in the marinade. Seal, turn the bag to distribute the marinade,
    and place the bag in a bowl. Refrigerate for 6-8 hours, turning

    Shake off the excess marinade from the chicken. Grill the chicken,
    skin-side up, over indirect medium heat until the juices run clear
    and the temperature reads 180 degrees F. at the thickest part (about
    35-50 minutes).

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