Grilled Tandoori Chicken

• portions: 4 servings
• temps actif: 20 min
• temps total: 5 hours

Ingrédients

1 (4 to 4 1/2 lb) Chicken, cut into 8 pieces. skin removed

2 Tbsp vegetable od

1/2 Cup chopped while onion

2 Tbsp chopped garlic

2 Tbsp chopped ginger

1 tsp finely chopped serrank or jalapeno pepper

1 Tbsp papnka

1 1/2 tsp salt

1 tsp ground cumin

1 tsp turmeric

1 tsp ground coriander

1 tsp garam masala

1/2 tsp cayenne

1/2 cup plain yogurt

1 Tbsp fresh lemon juice

Instructions

1. With a fork, prick holes in the chicken pieces. Using a knife, cut diagonal sices 1-inch apart, and 1/2-inch deep into the larger pieces. Place the chicken in a baking dish

2. In a blender, combine the oil, onion, garlic ginger, pepper, and process on high speed to a paste. Add the paprika, salt, cumin, turmeric, coriander, garam Masala, and cayenne, and process until well blended. Add the yogurt and lemon juice, and process to a smooth sauce, scraping down the sides to cambine all the ingredients. Pour the marinade over the chicken. Turn to coat evenly, rubbing the marinade into the holes and sits. Cover tightly with plastic wrap, refrigerate for at least 4 hours, and up to 24 hours turning occasionally

3. Preheat the grill.

4. Remove the chicken from the marinade. Place on the grill and cook for 8 to 10 minutes on the first side. Turn, baste as needed, and cook on thn second side for 8 to 10 minutes. Turn and continue cooking as necessary until the chicken is cooked through but still tender about 25 to 30 minutes. (Alternately bake in a preheated 425 degrees F oven on a baking sheet for 35 minutes )