Tandoori Chicken

Joan

TVWBB Pro
WEBER-Tandoori Chicken -Marinated in Yogurt and Indian Spices

Marinade

1 cup plain yogurt
1/4 cup fresh lemon juice
1 TB minced fresh ginger
1 TB minced garlic
1 TB paprika
2 tsp ground cumin
2 tsp kosher salt
1 tsp ground turmeric
1/2 tsp ground cayenne pepper

1 whole chicken, 4 to 5 lbs.
Vegetable oil

1. In a large glass or stainless bowl, combine the marinade ingredients.

2. Cut the chicken into six pieces: two breast pieces, two whole leg (thigh and drumstick) pieces, and two wings. Remove and discard the skin from the breast and whole leg pieces. Using poultry shears, remove and discard the wing tips. Cut three or four slashes, about 1/2 inch deep, into the meatier side of the breast and whole leg pieces. Add the chicken to the marinade and turn to coat evenly. Cover and refrigerate for 6 to 12 hours.

3. Prepare the grill for direct and indirect cooking over medium heat (350 to 450 F).

4. Remove the chicken from the bowl and wipe off most of the marinade. Discard any remaining marinade. Lightly brush the chicken with oil.

5. Brush the cooking grates clean. Grill the chicken, with the meatier sides facing down first, over direct medium heat, with the lid closed, until grill marks form and the chicken begins to brown, 5 to 8 minutes. Turn and move the chicken over indirect medium heat, close the lid, and cook until the juices run clear and the meat is opaque all the way to the bone. The breasts and wings will take 30 to 35 minutes and the whole legs will take 40 to 50 minutes. Remove from the grill and let rest for 3 to 5 minutes. Transfer to a platter and serve warm.

Serves: 4

Source: Weber's On The Grill - Chicken & Sides pg. 30

DH made this recipe the other night. Truth time, he used just wings. It was sooo good. Just had to share.
 
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