It’s grilling season, and we’re breaking out the grill for the upcoming weekend. However, this season I’ve been excited to try on a few less typical barbecue flavors. With the recent addition in my life of naan and pitas, Indian foods and flavors, traditionally baked in extremely hot tandoor ovens are a natural first step.
A slew of strong spices come together and are mixed with yogurt to produce a nice kick and keep this skinless grilled chicken dish moist and full of flavor. We serve ours on a bed of grilled fresh green beans, straight from the garden and alongside steamed rice or homemade naan.
Grilled Tandoori Chicken
1 whole fryer chicken cut into pieces or 4-6 pieces bone-in chicken with the skin removed 3/4 cup plain Greek yogurt 1 lemon, juiced 2 cloves garlic, minced 2 tablespoons fresh ginger, minced 1 dry red chili, crushed
1 tablespoon sweet paprika 3 teaspoons cumin 2 teaspoons turmeric 2 teaspoons coriander 1/2 teaspoon salt 1/4 teaspoon cayenne pepper 1/4 teaspoon cardamom 1/4 teaspoon ground cloves 1/4 teaspoon ground nutmeg 1/4 teaspoon black peppercorns, crushed 3 tablespoons olive oil
Heat grill to medium-high heat. Place chicken pieces in a shallow bowl or dish and prick the flesh with a fork on both sides. In a separate bowl mix together the yogurt, lemon juice, garlic, ginger and all of the dry spices into a thick marinade. Pour marinade over chicken and spread to coat both sides. Allow to marinate for 30 minutes.
Place the chicken on the grill and cook over a medium-high heat for 5 minutes. Brush with olive oil before flipping. Continue cooking for another 5-10 minutes, flipping one more time before pulling off the grill. Juices should run clear.
Allow chicken to rest for 5 minutes before serving. Serve with grilled or steamed vegetables and naan.
Makes 4 – 6 servings.
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