Spicy Tandoori Grilled Chicken With Curry-Cucumber Sauce

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READY IN: 3hrs 50mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • In a small bowl, combine the ginger powder, curry powder, onion powder and cayenne pepper; set aside 2 teaspoons of the mixture.
  • To make the brine: In a large bowl, combine buttermilk, salt, sugar and minced garlic; mix to combine until the sugar and salt are dissolved completely.
  • Stir in the remaining ginger mixture into buttermilk mixture (keep about 2 teaspoons to flavor the chicken pieces before grilling).
  • Place the chicken pieces in a large heavy-duty ziploc freezer bag, and then place in a shallow dish to catch any small leaks.
  • Pour the buttermilk brine/ginger mixture mixture over the chicken pieces in the bag.
  • Coat the pieces well with the brine.
  • Place in refrigerator for 3-4 hours, turning the bag occasionally to distribute the marinade over the chicken.
  • When ready to grill, remove the chicken from the bag and discard marinade/brine.
  • Sprinkle the chicken with the reserved 2-3 teaspoons of the ginger spice.
  • Set grill to medium temperature.
  • Place the chicken on the grill and cover with grill lid.
  • Cook chicken for about 50-60 minutes.
  • To make the curry-cucumber sauce: In a bowl combine all the ingredients; mix well to combine.
  • Cover and chill until serving.
  • Delicious!
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