Grilled Tandoori Chicken
Servings: 4
Ingredients
- 4 bone in skin on chicken quarters
Marinade
- 1 cup plain Greek Yogurt
- juice of one lime
- zest of one lime
- 6 cloves garlic finely grated
- 3 tbsp ginger root finely grated
- 2 tbsp garam masala
- 2 tbsp smoked paprika
- 1 tbsp kosher salt
- 1 tbsp hot paprika optional
- 1 tsp ground coriander
- 1 tsp ground cumin
- 1 tsp ground turmeric
- 1 tsp cayenne pepper
- ½ tsp ground nutmeg
Instructions
- Whisk together all ingredients for the marinade until fully incorporated and set aside.
- Make a series of deep cuts into the chicken pieces to allow the tandoori marinade to penetrate the meat. Place the chicken in a sealable bag and add half of the marinade over the top of the meat. Place the remaining marinade in an airtight container, and store it in the refrigerator until it's time to cook the chicken.
- Remove as much air as possible from the bag, then massage the marinade into the chicken, ensuring it gets into the cuts. Place the bag on a plate and put in the refrigerator for a minimum of six hours, but preferably overnight.
- Light your grill and set it up for high heat, two zone cooking. While the grill is preheating, remove the chicken and the remaining marinade from the refrigerator and place it on the counter.
- With the grill preheated, shake off the excess marinade and add the chicken to the grill grate directly over high heat. Flip the chicken often to ensure even charring on all sides.
- When the chicken reaches an internal temp of 145°F (about 20 minutes) as indicated by a reliable quick read thermometer, move it to the indirect heat side of the grill. Glaze the chicken with the remaining marinade, and close the lid. Allow chicken to cook until the internal temperature reaches 180°F.