Grilled Tandoori Chicken2012-06-28
Here’s another great chicken recipes for you. True to chicken’s endless versatility, this recipe can be cooked in 3 different ways.
Try cooking this recipe in all the three variations, it will make a big difference in the texture of the chicken and will almost seem like three different recipes.
You also have a choice in step 3 when it comes to chilling the marinated chicken. The longer you allow the chicken to marinate the deep the spice will soak into the chicken, resulting in a fuller flavour.
- 6 boneless, skinless chicken breasts
- 1 cup plain yoghurt
- 1 tbsp. chilli powder
- 1 tbsp. curry powder
- 2 tsp. grated fresh ginger root
- 1 tsp. ground cumin
- 1 tsp. salt
- 1/8 tsp. cayenne pepper
Pierce chicken breasts several times with the tines of a fork and set aside.
In large bowl combine yogurt and all of the spices and mix well.
Add the chicken to the mixture and turn so all the chicken pieces are coated. Cover and chill for at least one hour, or overnight.
I find that chilling overnight makes a big difference in the taste. The spices have much more time to really soak into the chicken and it does make a very noticeable difference in the taste.
When ready to cook, prepare and preheat grill.
Remove chicken from marinade and cook
When it comes to actually cooking the chicken, you have 3 choices:
1) Cook on grill for about 15 minutes until thoroughly cooked, turning once during cooking time
2) Cook the chicken on a dual contact indoor grill (eg George Foreman grill), for 5-7 minutes until thoroughly cooked. This gives the chicken a delicious ‘crispy’ layer.
3) Place the chicken on a foil-lined jelly roll pan (you need the sides to catch the juice) and bake for 30-35 minutes at 375 degrees F until chicken registers 160 degrees F.
Let stand 5 minutes and serve.