Easy Grilled Tandoori Chicken Recipes

Steps:

• With a fork, prick holes in the chicken pieces. Using a knife, cut diagonal slices 1-inch apart, and 1/2-inch deep into the larger pieces. Place the chicken in a baking dish.
• In a blender, combine the oil, onion, garlic, ginger, pepper, and process on high speed to a paste. Add the paprika, salt, cumin, turmeric, coriander, garam masala, and cayenne, and process until well blended. Add the yogurt and lemon juice, and process to a smooth sauce, scraping down the sides to combine all the ingredients. Pour the marinade over the chicken. Turn to coat evenly, rubbing the marinade into the holes and slits. Cover tightly with plastic wrap, refrigerate for at least 4 hours, and up to 24 hours, turning occasionally.
• Preheat a grill.
• Remove the chicken from the marinade. Place on the grill and cook for 8 to 10 minutes on the first side. Turn, baste as needed, and cook on the second side for 8 to 10 minutes. Turn and continue cooking, as necessary until the chicken is cooked through, but still tender, about 25 to 30 minutes. (Alternately, bake in a preheated 425 degrees F oven on a baking sheet for 35 minutes.)

Steps:

• Remove skin from chicken pieces, and cut slits into them lengthwise. Place in a shallow dish. Sprinkle both sides of chicken with salt and lemon juice. Set aside 20 minutes.
• In a medium bowl, combine yogurt, onion, garlic, ginger, garam masala, and cayenne pepper. Mix until smooth. Stir in yellow and red food coloring. Spread yogurt mixture over chicken. Cover, and refrigerate for 6 to 24 hours (the longer the better).
• Preheat an outdoor grill for medium high heat, and lightly oil grate.
• Cook chicken on grill until no longer pink and juices run clear. Garnish with cilantro and lemon wedges.

Steps:

• 1. In a small pan on medium, heat the oil. Add garam masala, paprika, coriander, cumin, turmeric, cinnamon and cayenne. Heat and stir until fragrant, about 2 minutes. Be careful no to let it burn! Remove from heat and let cool completely.
• 2. Whisk the cooled spice mixture in yogurt, then add lemon juice, garlic, ginger and salt. Scoop marinade into a zip top bag.
• 3. Cut 3 deep slashes (to the bone) into the thighs, and drop into the marinade and squish them around, making sure the marinade gets into the slashes. Place into refrigerator and chill for at least 8 hours.
• 4. Prepare the grill so that one side is hot, (over direct heat), the other side cooler, (not over direct heat). If using charcoal, leave one side of the grill without coals, so you have a hot side and a cooler side. If you are using a gas grill, just turn on one-half of the burners. Use tongs to wipe the grill grates with a paper towel soaked in vegetable oil. Take the chicken out of the marinade and shake off the excess. You want the chicken coated, but not gloppy. Put the chicken pieces on the hot side of the grill and cover. Cook 2-3 minutes before checking.
• 5. Turn the chicken so it is brown (even a little bit charred) on all sides, then move it to the cool side of the grill. Cover and cook for at least 20 minutes, up to 40 minutes, depending on the size of the chicken and the temperature of the grill. The chicken is done when its juices run clear. Take off the grill as soon as juices run clear so it doesn't over cook.
• 6. Let it rest for at least 5 minutes before serving. Serve with lemon wedges, and grilled sliced onions.