Tandoor-Style Grilled Chicken
small chickens can be used in place of the cornish hens. After initial charring steps on the grill, transfer chicken to cooler side of grill and cook covered until center of breast registers 140 to 145°F on an instant read thermometer. Serve with grilled naan.
Ingredients
- 3 lbs Chicken Thighs & Drumsticks
- 2 Tbsp ground cumin
- 2 Tbsp paprika
- 1 Tbsp toasted ground coriander seed
- 1 tsp ground turmeric
- 1/2 tsp cayenne pepper
- 8 cloves garlic, grated on microplane
- 2 Tbsp fresh ginger, grated on a microplane
- 2 cups plain yogurt
- 1/2 cup lemon juice
- 1/4 cup kosher salt
- sliced raw onion, for garnish
- chopped cilantro, for garnish
- lemons or limes, cut into wedges, for garnish
Instructions
Peel skin off of chicken, then using a sharp knife, make deep incisions at 1-inch intervals all over the flesh
Combine cumin, paprika, coriander, turmeric, cayenne, achiote, garlic, ginger, yogurt, lemon juice, and salt in a large bowl and whisk to combine. Pour marinade all over cornish hens, using hands to coat every surface. cover loosely and refrigerate. Refrigerate and allow to marinate for at least 4 hours and up to 8, turning occasionally.
Ignite a large chimney starter full of charcoal and allow to burn until all coals are ignited. Spread coals evenly under one side of grill and set grill grate in place. Cover and allow to preheat for 5 minutes. Brush grill grates clean.
Wipe excess marinade off of chicken then place meaty-side down directly over the coals. Cover partially and allow to cook until deeply charred on first side, 7 to 10 minutes. Flip and continue cooking until hens register 145°F in the thickest part of the breast and 165 to 170°F in the legs, about 5 minutes longer (for larger chickens, transfer to cooler side of grill, cover, and continue cooking until desired temperature is reached).
Remove hens to a large cutting board, tent loosely with foil, and allow to rest for five minutes. Remove skewers and using a heavy knife or cleaver, chop each hen into 8 serving-sized pieces. Serve immediately with onions, cilantro, lime wedges, and fresh naan.
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