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    You are in: Home / Recipes / Tandoori Marinade for Grilled Chicken Recipe
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    Tandoori Marinade for Grilled Chicken

    Total Time:

    Prep Time:

    Cook Time:

    12 hrs 10 mins

    10 mins

    12 hrs

    Bone Man's Note:

    If you don't have a Tandoori Oven, this is a good, viable alternative to achieve those great Indian spice flavors. This recipe will produce enough marinade for about 20 chicken thighs and/or legs, which are the pieces that I like grilling the best. I usually grill the skin-on chicken over very hot charcoal, getting it golden brown, and then transfer it to a half-sheet sprayed with Pam, cover it with aluminum foil and finish it in the oven at 375-degrees F. for 30-40 minutes. The resulting chicken is moist and flavorful. This marinade is very easy to make. The original recipe came from The Columbus (Ohio) Dispatch and called for plain yogurt instead of sour creme -- you can use either. Cooking time includes an "average" marinating period. Enjoy!

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    cups ma ...

    Units: US | Metric


    1. 1
      In a small skillet, heat the cooking oil over low heat.
    2. 2
      Blend together cumin, curry powder, garlic powder, salt, ground ginger, and cayenne pepper. Pour this mix into the hot oil and stir until they begin to darken a bit in color, about 20-30 seconds total.
    3. 3
      Remove from heat and pour into a medium mixing bowl. First, whisk in the vinegar, and then the sour creme.
    4. 4
      Marinate your chicken pieces for 4-24 hours, depending upon the level of flavor you desire.

    Ratings & Reviews:


    Nutritional Facts for Tandoori Marinade for Grilled Chicken

    Serving Size: 1 (409 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 544.8
    Calories from Fat 485
    Total Fat 53.9 g
    Saturated Fat 17.1 g
    Cholesterol 50.6 mg
    Sodium 2404.3 mg
    Total Carbohydrate 13.6 g
    Dietary Fiber 2.5 g
    Sugars 1.2 g
    Protein 6.2 g

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