Grilled Tandoori Chicken

Recipe by nomnom
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 4hrs 1min
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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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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