You don’t need a tandoor oven to make tandoori chicken!
(Thank goodness).
our favorite cuts) because they have enough fat to stay moist under the heat of the grill.
Simply Recipes / Sally Vargas
We don’t recommend this dish with chicken breasts, they’ll dry out too easily.
The pieces should be skinless.
Cut deep slashes (to the bone) in 3-4 places on the leg/thigh pieces.
Simply Recipes / Sally Vargas
Just make 2-3 cuts if you are using separate drumsticks and thighs.
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.
Simply Recipes / Sally Vargas
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.
Simply Recipes / Sally Vargas
Cook 2-3 minutes before checking.
The chicken is done when its juices run clear.
Let it rest for at least 5 minutes before serving.
Simply Recipes / Sally Vargas
Its also great at room temperature or even cold the next day.
Serve with naan, and Indian flatbread, or withIndian style rice, with yogurt-basedraitaon the side.
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Simply Recipes / Sally Vargas
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