INGREDIENTS:

1 cup plain yogurt
1 tablespoon grated fresh ginger
2 teaspoons minced garlic
2 teaspoons paprika
1 teaspoon ground cinnamon
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon kosher salt
1/2 teaspoon freshly-ground black pepper
1/4 teaspoon ground cloves
4 pounds chicken parts (I use skinless, boneless breasts)

DIRECTIONS:

Whisk together the marinade in a small bowl. Rinse the chicken parts and pat dry with a paper towel. Put the chicken in a Ziploc bag and pour in the marinade. Seal, turn the bag to distribute the marinade, and place the bag in a bowl. Refrigerate for 6-8 hours, turning occasionally.

Shake off the excess marinade from the chicken. Grill the chicken, skin-side up, over indirect medium heat until the juices run clear and the temperature reads 180 degrees F. at the thickest part (about 35-50 minutes).

This recipe for Tandoori-Style Chicken serves/makes 6.

Leave a Reply

You must be logged in to post a comment.