Penzeys Tandoori Style Grilled 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:

• Combine everything in a zip-lock bag and marinate in the refrigerator for 2-6 hours.
• Grill or cook in oven.
• If using oven; brown chicken in oven-proof pan and transfer pan to 350 degree Farenheit oven. Cook for 11-13 minutes.
• Enjoy!

Steps:

• Whisk yogurt and next 9 ingredients in large bowl to blend. Add chicken and turn to coat. Cover and refrigerate overnight.
• Remove from refrigerator and wipe off marinade and discard. Drizzle with oil, add salt and pepper.
• Prepare barbecue for medium heat and oil grill. Transfer chicken to barbecue grill. Grill chicken until cooked through, about 7 minutes per side. Remove from grill and let rest for 5 minutes. Transfer chicken to cutting board. Cut crosswise on diagonal into 1/2-inch-thick slices. Transfer to platter.