"Tandoori" grilled chicken Recipe
Source: cookeatshare.com/recipes/tandoori-grilled-chicken-58
Ingredients
- 6 chicken leg quarters (drumstick+thigh), skinned, and trimmed
- kosher salt, 1 t
- lemon juice, 1 T
- yogurt, 2 cups
- lemon juice, 1 T
- ground cumin, 1 T
- ground coriander, 1 t
- paprika, 2 t
- cardamom seeds (hulled), 1/4 t
- cloves (whole), 1/4 t
- ground black pepper, 1/2 t
- kosher salt, 1 t
- turmeric, 1 t
- garam masala, 1 t (can substitute 1/4 t each allspice, nutmeg and cinnamon)
- onion powder, 1 T
- garlic powder, 1 t
- cayenne pepper, to taste (I usually use 1/2 t)
- garlic butter, 1/4 cup
- oil, 1/4 cup
Directions
- Make 2-3 shallow cuts (1/4a deep) on the fleshy side of each chicken leg.
- Dress both sides of each leg with lemon juice and salt and set aside (at least 20 minutes).
- In a large bowl, whisk together the yogurt and lemon juice.
- Grind together all the spices; add the spice mixture to the yogurt.
- Pat the chicken legs dry and add to the marinade (freezer bags work great for this).
- Marinate in the refrigerator overnight, turning at least once.
- Shake excess marinade off of the chicken.
- Brush the chicken with a 1:1 mixture of garlic butter and oil.
- On a generously oiled grill, cook the legs over medium-high flame for 20 minutes, turning every 5 minutes.
- Warning: there will be flare-ups!
- Serve with lime wedges (to be squeezed over the meat at the time of eating).