Tuesday, August 23, 2011

Grilled Tandoori Chicken

Tandoori Chicken


2 pounds chicken thighs
1 cup Plain-unsweetened yogurt
Juice of 2 Meyer lemons
4 cloves crushed garlic
½ cup Tandoori seasoning (I ordered mine from Penzey’s Spices but you can also make your own using this recipe from Recipe Source http://www.recipesource.com/ethnic/asia/indian/04/rec0475.html

1 tablespoon grated ginger
2 teaspoons salt

4 tablespoons olive oil


Combine all your ingredients, and mix well. Rinse and dry your raw chicken. Place your chicken and marinade together into large zip lock bags. Make sure the chicken is saturated with the marinade. Refrigerate overnight. Grill on a low heat or replicate a similar result in the oven at about 350 degrees until done.

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