Grilled Tandoori Chicken
Recipe: #5123
April 04, 2012
Categories: Chicken, Indian, Game/Sports Day, July 4th, Labor Day Grilling (Outdoor), No Eggs, Indian Chicken, more
"This may also be baked in the oven but grilled is so much better. Make this as spicy as you like by adjusting the cayenne. Plan ahead the chicken needs to marinade for 24 hours."
Ingredients
Nutritional
- Serving Size: 1 (109.8 g)
- Calories 131.6
- Total Fat - 4.6 g
- Saturated Fat - 1.7 g
- Cholesterol - 35.6 mg
- Sodium - 472.4 mg
- Total Carbohydrate - 6.5 g
- Dietary Fiber - 1.1 g
- Sugars - 4.4 g
- Protein - 16.2 g
- Calcium - 133.1 mg
- Iron - 1.6 mg
- Vitamin C - 0.9 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
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 24 hours.
Step 2
When ready to cook, prepare and preheat grill. Remove chicken from marinade and cook on grill for about 22-25 minutes until thoroughly cooked, turning once during cooking time.
Step 3
TO OVEN BAKE; preheat the oven to 375 degrees F. Place the chicken on a small foil-lined jelly roll pan (you need the sides to catch the juice) and bake for 40-45 minutes until chicken registers 160 degrees F.
Tips
No special items needed.