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Barbecued tandoori chicken thighs
Tandoori chicken is traditionally cooked in a clay oven, called a tandoor. As most of us don't have a tandoor, barbecuing the chicken is the next best thing!
Ingredients
Serves: 6
- 1/2 lime, juiced
- 1 1/2 tablespoons plain yoghurt
- 1 1/2 tablespoons tandoori spice mix
- salt and freshly ground black pepper, to taste
- 1kg boneless, skinless chicken thighs
Method
Prep:5min ›
Cook:15min ›
Extra time:2hr marinating ›
Ready in:2hr20min
- Whisk lime juice, yoghurt, tandoori mix, salt and pepper in a bowl. Pour mixture into a resealable plastic bag. Add chicken; coat with the marinade, squeeze out excess air and seal the bag. Marinate in the fridge for at least 2 hours.
- Preheat an outdoor barbecue for medium-high heat and lightly oil the grate.
- Remove chicken from the bag and transfer to a plate or baking dish lined with kitchen paper. Pat chicken dry with more kitchen paper.
- Cook chicken on the preheated barbecue with lid open for 2 minutes. Close lid and continue to BBQ chicken for 6 minutes. Turn chicken, close lid and barbecue until well-browned and meat is no longer pink in the centre, about 6 minutes. An instant-read thermometer inserted into the thickest part of the thigh should read 82 degrees C.
See it on my blog
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Reviews & ratings
Average global rating:
(25)
Reviews in English (15)
if you, like me, can't buy the tandoori masala powder : 1 tsp Garlic (Lasun) Powder 1 tsp ground Ginger (Adrak) 1 tsp Cloves (Lavang) Powder 1/2 tsp grated Nutmeg (Jaiphal) 1 tsp Mace Powder (Javitri) 11/2 tblsp Cumin (Jeera) Powder 2 tblsp ground Corriander (Dhania) 1 tsp Fenugreek (Methi) Powder 1 tsp ground Cinnamon (Tuj/Dalchini) 1 tsp fresh ground Black Pepper (Kalimirchi) 1 tsp ground brown Cardamom (Elaichi) Seeds 2 tsp Red Food colouring mix together and store in an air tight container. - 22 Jun 2012 (Review from Allrecipes US | Canada)
It's all in the spice blend. I used Penzey's Spices tandoori mix with plain greek yogurt & key limes. http://www.penzeys.com/cgi-bin/penzeys/p-penzeyscurrytand.html?id=fyErmhgq Mix 1-2 TB. with 1 Cup plain yogurt and the juice of ½ lime or lemon. Pour over a cut-up skinless chicken, cover and place in the refrigerator for at least 4 hours, preferably overnight. Remove from marinade, bake 45 minutes uncovered at 325°, turning and basting every 15 minutes. If I cook this in my terra cotta CLAY roaster I bake it at 350 for 1 hour no basting. Moist & delicious! - 21 Aug 2012 (Review from Allrecipes US | Canada)
Love it, love it, love it!!! Just the right amount of flavoring without being over powering. I followed this recipe exactly although I did use vanilla yogurt. This recipe will certainly be used time and time again. Thank you for sharing. - 24 May 2012 (Review from Allrecipes US | Canada)
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