Grilled Tandoori Chicken
Grilled chicken, red pepper and yogurt, warmed with ginger, a South Asian dish.
4 hr 1 min · Serves 6 · Medium
Ingredients
Method
Start cooking mode- Prep 240 min · Cook 1 min · 241 min total
- medium
- 1
Clean and defat breasts. Place in a large bowl. Process remaining ingredients to a uniform sauce.
- 2
Pour over chicken breasts and mix. Cover and marinade for 4 hours at room temp or refrigerate overnight, turning several times.
- 3
Chicken should NOT marinade for more than 2 days because the yogurt tenderizes the meat If refrigerated, take out 1 hour prior to cooking and bring to room temp.
- 4
TO ROAST: Preheat oven to 500-550*F. Place chicken breasts on a extra large shallow roasting pan, preferably on a wire rack.
- 5
Set pan in the middle of the oven and roast for 25-30 minutes or until meat is cooked through.
- 6
Basting is unneccessary because the enclosed environment prevents excessive dryness. TO BROIL INDOORS: Preheat broiler.
- 7
Spray grill with nonstick to prevent sicking. Place chicken on grill and cook 2-3 inches away from heat for 20 minutes.
- 8
Turn and cook another 10 minutes or until cooked through. TO GRILL: Place chicken breasts on grill rack sprayed with nonstick.
- 9
Brush with extra marinade. Let chicken cook WITHOUT turning for 10 minutes. Turn, baste other side, and cook another 10.
- 10
Continue cooking, turning every 10 minutes until done.
Notes and swaps
- Not assessed yet. Check each ingredient if you have an allergy.
