Grilled Tandoori Chicken

"Thanks to Shawn Sidey and Celebrity Kitchens. Easy, delicious stuff. Enjoy with grilled naan bread (try it dotted with hot sauce;), Curried Tomato Chutney, and Cucumber-Mint Raita. You can pick up tandoori paste in indian food stores or indian sections of supermarkets (got mine at my Super G)"
 
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Ready In:
4hrs 1min
Ingredients:
6
Serves:
6
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ingredients

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directions

  • Clean and defat breasts.
  • Place in a large bowl.
  • Process remaining ingredients to a uniform sauce.
  • Pour over chicken breasts and mix (do NOT use a fork AND tandoori stains fingers, so use plastic gloves or do what I did- put your hands in ziplocks and go for it).
  • Cover and marinade for 4 hours at room temp (it's okay, really. I did it) or refrigerate overnight, turning several times.
  • Chicken should NOT marinade for more than 2 days because the yogurt tenderizes the meat If refrigerated, take out 1 hour prior to cooking and bring to room temp.
  • TO ROAST: Preheat oven to 500-550*F.
  • Place chicken breasts on a extra large shallow roasting pan, preferably on a wire rack.
  • Set pan in the middle of the oven and roast for 25-30 minutes or until meat is cooked through.
  • Basting is unneccessary because the enclosed environment prevents excessive dryness.
  • TO BROIL INDOORS: Preheat broiler.
  • Spray grill with nonstick to prevent sicking.
  • Place chicken on grill and cook 2-3 inches away from heat for 20 minutes.
  • Turn and cook another 10 minutes or until cooked through.
  • TO GRILL: Place chicken breasts on grill rack sprayed with nonstick.
  • Brush with extra marinade.
  • Let chicken cook WITHOUT turning for 10 minutes.
  • Turn, baste other side, and cook another 10.
  • Continue cooking, turning every 10 minutes until done.

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Reviews

  1. I used Patek's tandoori paste in this recipe and the optional red pepper flakes. I mixed the ingredients in a large zip bag, added the chicken breasts, and smushed it around a bit to coat everything. I left it in the bag to marinate and flipped the bag occasionaly. I completely <b>ignored</b> the instructions on marinading at room temp for 4 hours and the long grilling time. Grilling on a indoor contact grill took approx 8 minutes and the chicken was cooked, but still juicy. Served with cilantro rice and Asian slaw.
     
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RECIPE SUBMITTED BY

I graduated from the University of Delaware's HRIM program in '06. Been several years since I was last active and experimenting, but I'm coming back into it. I used to be vegetarian (even had a touch of the veganism), and I still love me my veggies, but I also love me my meat. I will never stop liking tofu no matter what. Don't knock until you try it cooked PROPERLY. Tofu is so easy to mess up.
 
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