Tandoori-Style Grilled Chicken
Serves 6
Ingredients
- 1 whole chicken (cut into 8 parts or 4 pounds of your favorite cut, bone-in and skin-on)
- 2 cups Tandoori Marinade
Directions
- Place chicken in a large, non-reactive dish. Rub marinade all over chicken. Refrigerate 4 hours or up to overnight.
- Allow chicken to sit at room temperature half an hour before grilling. Heat one side of grill to high heat. Leave other side off for indirect cooking.
- Remove excess marinade from chicken and set marinade aside. Place chicken on hot side of grill, skin side down. Close lid. Leave undisturbed 4 to 6 minutes over direct heat to sear. Flip pieces over. Baste with reserved marinade. Close lid. Sear second side for additional 4 to 6 minutes.
- Transfer chicken to cooler side of grill to cook with indirect heat. Close grill lid. Rotate pieces a couple of times throughout to ensure even cooking. Chicken is ready when internal temperature of thickest part reaches 163°F on a probe thermometer without touching bone. Cooking time will vary depending upon the type and size of each piece. It may take an additional 25 to 35 minutes.
- As pieces are ready, transfer to a cutting board or serving platter. Allow to rest 5 to 10 minutes. This will allow carryover cooking so chicken will reach proper safe temperature of 165°F and keep meat juicy after slicing.
- If desired, garnish sliced chicken with chopped cilantro.
Nutrition
Amount Per Serving (based on 6 servings)- Calories: 300
- Fat: 19.0 g
- Saturated Fat: 6.0 g
- Trans Fat: 0.0 g
- Cholesterol: 95.0 mg
- Sodium: 100.0 mg
- Carbohydrates: 3.0 g
- Fiber: 0.0 g
- Added Sugars: 0.0 g
- Sugar: 2.0 g
- Protein: 29.0 g