Grilled Tandoori Chicken
Serving Size / Yield
- 3 T. vegetable oil
- 1 tsp. ground coriander
- 1 tsp. ground turmeric
- 1 tsp. ground cumin
- 1 tsp. cayenne pepper
- 1 T. garam masala
- 1 T. sweet paprika
- 1 C. yogurt
- 2 fresh lemons (for juice)
- 4 garlic, minced
- 2 T. fresh ginger, minced
- 1 tsp. salt
- 4 skinless chicken legs (drumsticks and thighs)
First, you will need a small pan to heat the vegetable oil in. Set the pan with the oil over medium heat. Next, cook the coriander, cumin, turmeric, cayenne, garam masala, and paprika stirring regularly for three minutes. Let it cool off.
Whisk in the cooled mixture into the yogurt, then mix in the lemon juice, garlic, salt, and ginger. Grab some leg and thigh pieces and cut three to four slashes deep into the bone. Cover the chicken in the marinade, and cover it so you can chill it for at least an hour.
Now move on to your grill. Make sure one side is quite hot over direct heat, the other side cooler, not over direct heat. If your are using charcoal, leave one side of the grill without coals so you have a hot side and a cooler side. If you are using a gas grill, turn on one-half of the burners.
Now take the chicken out of the marinade and shake off any excess. Put the pieces on the hot side of the grill and cover it, cooking for two to three minutes before you check it. Turn the chicken so it is brown on all sides.
Place the chicken on the cool side of the grill. Cover it and cook for at least 20 minutes. When the juices from the chicken run clear, that means it's done.
Wait at least five minutes before serving.