Tandoori-Style Chicken Thighs
A Delicious and Flavorful Dish
Welcome to the world of flavors where the tantalizing aroma of spice
meets the sizzling perfection of grilled chicken legs. In this blog
post, we'll explore the wonders of Tandoori Chicken, a dish that brings
the rich and vibrant taste of Indian cuisine to your backyard grill, perfect for weekend get-togethers.. Get
ready for a culinary adventure that is undeniably
tasty!
Tandoori-style grilled chicken legs are a delicious and flavorful dish that can be enjoyed at any time of the year. The dish is popular in Indian cuisine and is made by marinating chicken in a mixture of yogurt and warming spices before grilling it to perfection.
Why Chicken Leg Quarters? Markets often sell chicken leg quarters for under a dollar a pound, making them a budget-friendly option for this delectable dish. The dark meat in chicken legs is not only economical but also brings a juicy and flavorful element to the Tandoori Chicken. The combination of affordability and taste makes it a win-win for both your palate and your wallet.
Fun Facts:
Tandoori cooking originated in Northern India, where food is traditionally cooked in a tandoor, a cylindrical clay oven.
The vibrant red color of Tandoori Chicken comes from the use of spices like paprika and Kashmiri red chili powder.
Yogurt in the marinade not only tenderizes the chicken but also imparts a creamy texture to the dish.
Recipe: Tandoori-style Grilled Chicken
Prep: 30 min Total: 1 hr 30 min (not including marinade time) Servings: 8
Ingredients
- 8 chicken legs or thighs (Bone-in, skinless)
- 3 tablespoons neutral oil (Avocado or Vegetable)
- 8 oz plain Greek yogurt
- 2 teaspoons Kosher or sea salt
- 1 teaspoon ground black pepper
- ½ teaspoon ground cloves
- 2 tablespoons freshly grated ginger
- 3 cloves garlic, freshly grated
- 1 teaspoon garam masala
- 4 teaspoons paprika (do not substitute smoked)
- 2 teaspoons Kashmiri chili powder
- 2 teaspoons ground cumin
- 2 teaspoons ground cinnamon
- 2 teaspoons ground coriander
- ½ teaspoon cayenne, more for spicy (this is mild)
- 1 teaspoon ground turmeric
- 1 tablespoon lemon juice
- Lime wedges
- Cilantro
Instructions
Heat the spices in oil. Heat the oil in a small pan over medium heat, then cook the dry spices, stirring often, until fragrant (approximately 2-3 minutes). Do not let mixture burn. Let cool completely. In a medium bowl, stir together yogurt, lemon juice, salt, pepper, garlic, and ginger. Mix in the cooled toasted spices. Set aside.
Remove chicken skin and excess fat. Pat dry with paper towels. Score (shallow slits) with a knife in two or three places. Place chicken in a large resealable plastic bag. Pour yogurt mixture over chicken, press air out of bag, and seal. Turn the bag over several times to distribute marinade. Place bag in a bowl, and marinate in the refrigerator 4 hours, or at most, 8 hours, turning bag occasionally.
Prepare your grill. Prepare your grill so that one side is quite hot over direct medium-high 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. Make sure your grates are super clean. 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. Remove any remaining excess with a paper towel if necessary.
Put the chicken pieces on the hot side of the grill and cover. Cook 2-3 minutes before checking. Turn the chicken so it is brown (even a little bit charred) on all sides.
Move chicken to the cool side of the grill. Cover and cook for at least 25 minutes, up to 40 minutes (or longer) depending on the size of the chicken and the temperature of the grill. The chicken is done when its internal temperature is above 175 degrees F. Let it rest for at least 5 minutes before serving. Finish with a garnish of cilantro and a squeeze of fresh lime. It’s also great at room temperature or even cold the next day.
The tandoori-style grilled chicken legs are best served hot off the grill with a 5 minute rest with some freshly squeezed lime juice and chopped cilantro on top.
The yogurt marinade keeps the chicken moist and tender, while the spices give it a delicious, smoky flavor.
This dish pairs well with a side of rice, naan bread, or roasted vegetables.
It's also great for meal prep as you can easily store any leftovers in an
airtight container and enjoy them throughout the week.
Grilling Tandoori Chicken legs is a delightful journey that brings together the best of Indian spices and the smoky goodness of the grill. Whether you're hosting a barbecue, impressing guests, or simply treating yourself, this recipe is a surefire way to elevate your culinary skills and enjoy a mouthwatering meal on a budget. Fire up the grill, embrace the flavors, and savor every bite of this Tandoori Chicken adventure!
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