Tandoori Style Marinated Chicken

by Kyle Cooper
Posted on

Feeds: 3-4  Prep: 3-6 hours
Cook: 1 hour Difficulty: Easy
 
T = Tablespoon; t = Teaspoon

Ingredients

3-4 lbs Diamond Mountain Ranch Chicken parts; drums, thighs or wings.

2 cups plain yogurt; whole fat
3 T lemon juice
4  garlic cloves; minced
1 T fresh cracked black pepper
1 T Garam Masala or Ras el Hanout; powder

Salt
 

Process
  1. Using a sharp knife, score the the thickest part of the meat to allow more surface area for the marinade.
  2. Combine yogurt, lemon juice, garlic, pepper and spice blend in a ziplock bag.  Add Chicken.
  3. Let rest in the fridge, in a bowl for 3-6 hours.  Flipping every time you open the fridge. 
  4. Oven: Set one rack to the highest position and another to the middle position. Set broiler to high.
    Grill: Preheat coals or turn all burners to full blast.
  5. Remove chicken from bag and rinse off excess marinade with gently running water.  Pat dry with a paper towel.  Set aside to air dry as much as possible, until the skin feels tacky.
  6. Oven: Salt chicken and place on a sheet tray (and preferably with a rack to encourage airflow) and place under the broiler until light to golden brown. 3-5 mins.  Turn chicken and repeat for other side.                                                                                                                                                Grill: Spread lit coals on one side of the grill (allow to preheat for 10-15 mins) or if using a gas grill, keep all burners on. Cook until light to golden brown, flip and repeat. About 3-4 mins on each side. 
  7. Oven: Once the chicken is the color you want, turn oven from broiler to bake, setting at 325 F and move baking sheet to middle rack.  Leave the door open for a minute to allow the oven to cool to temperature.                                                                                                                                                Grill: Move chicken to the indirect heat side of the grill, opposite the coals or turn off half of the burners on one side and shut lid.  
  8. Bake for 20-25 mins until internal temperature reaches 155-160F degrees with thin, crispy skin.
  9. Oven: Turn oven back to broil and blast the chicken for another minute or two to finish the crisp on the skin.                                                                                                                                                   Grill:  Move chicken back to direct heat and finish until slightly spotty with black bits.  
  10. Let meat rest for a few minutes and serve with rice and roasted summer veggies like tomatoes, onions and eggplant.

 

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