TANDOORI-SPICED GRILLED CHICKEN
An Indian-inspired entrée that will give you a newfound love for chicken halves. They take on the same juiciness and smoky flavor as a whole or spatchcocked bird, but are much easier to move around the grill. A spiced yogurt marinade tenderizes without turning the meat mushy, so you can slather it on well in advance.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken
Time 14h50m
Number Of Ingredients 14
Steps:
- In a medium skillet over medium heat, toast cumin, coriander, and fennel seeds until fragrant, about 2 minutes. Transfer to a spice grinder or mortar and pestle and grind to a fine powder. In a food processor, purée onion, garlic, and ginger to a fine paste, 30 seconds.
- Heat oil in skillet over medium-high heat. Add onion mixture and cook until translucent, 4 to 5 minutes. Stir in spice mixture and turmeric. Let cool completely, then stir in yogurt and 1 1/4 teaspoons salt.
- Rub some of yogurt mixture all over chicken; then gently separate skin from breast and rub more under skin on each side. Place chicken in a resealable plastic bag and refrigerate at least 12 hours and up to 1 day. Bring to room temperature 1 hour before grilling.
- Prepare grill for direct- and indirect-heat cooking (push coals to one side of a charcoal grill, or turn off one side of a gas grill after preheating). Brush grates with oil. Place chicken over indirect heat, bone-side down, with legs closest to heat source. Cover grill and cook, maintaining a temperature of about 400°F, until a thermometer inserted into thickest part of breast (nearest but not touching bone) registers 150°F, 40 to 50 minutes.
- Transfer chicken to direct heat and cook, uncovered, flipping a few times, until charred in places and just cooked through, about 10 minutes more. Let stand 15 minutes before serving with chutneys, pickles, cucumbers, and mint.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Greg Murray
greg-m27@hotmail.co.ukThis recipe was a bit of a disappointment. The chicken was dry and the marinade was bland.
Rohan sahani Rohan sahani
sahani_r@yahoo.comThe chicken was a bit overcooked, but the marinade was delicious.
Tsakani Angel
a-tsakani@hotmail.comThis is the best tandoori chicken recipe I've ever tried. The chicken is so juicy and tender, and the marinade is flavorful and aromatic.
ES Emon
e6@aol.comI'm not a big fan of tandoori chicken, but this recipe was actually pretty good.
Arianne Wangechi
wangechi-arianne@yahoo.comThis recipe is a great way to use up leftover chicken. It's quick and easy to make, and the chicken is always juicy and flavorful.
Ochuko Samuel
samuel_o@gmail.comThe chicken was delicious! I will definitely be making this recipe again.
rima masarwy
masarwy.rima@gmail.comThis recipe was a bit too complicated for me. I think I'll try a simpler one next time.
Anthony Watring
anthony.watring@gmail.comI've made this recipe several times and it always turns out great. It's a keeper!
Calvin Hummel
hummelcalvin66@gmail.comThe chicken was a bit too spicy for my taste.
Saboor Mehar
s.m@yahoo.comThis is my new favorite chicken recipe. It's so easy to make and the chicken is always juicy and flavorful.
Thomas Mutero
m_t@hotmail.co.ukI made this recipe for a party and it was a huge success. Everyone loved the chicken.
Kylee
kylee@gmail.comThe chicken was a bit bland. I think I should have added more spices.
ARMAN NILOY
armann@yahoo.comThis recipe was easy to follow and the chicken was delicious. I will definitely be making it again.
ali idris
idris83@yahoo.comI followed the recipe exactly and the chicken turned out perfectly. It was so flavorful and juicy.
clone unknown
clone_unknown@gmail.comThe chicken was a bit dry, but the marinade was delicious.
Sheharyar Ktk
ktk33@aol.comThis tandoori chicken was a hit! The marinade was flavorful and the chicken was juicy and tender. I will definitely be making this again.