Grilled Tandoori Chicken
grilled tandoori chicken
Made Easy Using “GRL” Marinade Masala Pack
Tandoori chicken is a traditional Indian dish full of bold and spicy flavors! Tandoori chicken is an amazingly simple way to make grilled chicken. All that is required is about 5-10 minutes to make the marinade, couple hours prior to grilling time. Make the marinade, mix it with the chicken, wait a couple of hours, grill on the B.B.Q or it can be bake in oven at 350 degrees!
Recommended: Grilling on BBQ for Best flavors!!
This recipe is DAIRY/NON-DAIRY FRIENDLY & SPICES HAVE NO ADDED GLUTEN.
NOTES: Grilled Tandoori Chicken masala packs can be stored in the freezer for up to 12 months to retain freshness.
PREP TIME: 10 mins
COOK TIME: 30-45 mins
ADDITIONAL TIME: 2 hrs
TOTAL TIME: 2 hrs 45 mins
YIELD: 4-6 servings
1 Step: USING “GRL” MARINADE MASALA PACK
1.25 kg boneless skinless chicken breasts cut up in strips or skinless drumsticks or thighs
1/2 cup plain yogurt (For NON-DAIRY, can use ½ cup of NON-DAIRY yogurt)
1 tsp lemon juice
1 tsp cooking oil
1 tbsp garlic, minced (Highly recommended or optional)
1 tbsp ginger, minced (Highly recommended or optional)
1 whole pk “GRL” marinade masala pack
Mix all the marinade ingredients along with the whole “GRL” marinade masala pack together in a bowl until well combined. When using chicken breasts cut into long strips and when using bone in chicken drumsticks or thighs, use a sharp knife to cut slits into the chicken pieces; this will allow the marinade to really get into the chicken. 3 slits per drumstick and 4 to 5 per thigh should do the trick.
Place the chicken in a large dish. Spread the marinade all over the chicken, mix well and let marinade sit for 2 hours (or 12 hours, but not more than 2 days) in the fridge. (One can also freeze the marinated uncooked chicken for later use).
Be sure to take the chicken out of the refrigerator 1-2 hours prior to grilling, so the chicken comes to room temperature.
When it’s time to cook the chicken, preheat the grill. Shake off the excess marinade before placing the chicken on the hot grill. Cook with the grill covered, but stay close to watch for excess smoke, a sure indicator that your chicken is charring!
Turn the chicken as often as needed to prevent burning and keep the grill cover on so the chicken cooks through quickly.
Chicken is done when the juices run clear when poked or, better yet, use an instant-read thermometer to check the temperature near the bone. The optimal temperature for chicken is 165 degrees F. When cooked, remove from grill, set aside on a serving dish, and let it rest for a few minutes.
Serving Recommendations
Serve with Ashi’s Rasoi Rice Pilaf With Peas, other kind of Indian rice dish or as an appetizer.
