GrillIndian
Tandoori chicken
Yogurt, chile, garam masala, a hot grill. Bone-in thighs so the paste does not burn before the meat is done.
Made it?
1 hr · 20 min hands-on · pull 175°F · rest 6 min
Ingredients
3 lb on the fire · ~2.1 lb to the table · 4 plates at 8 oz
- bone-in thighs3 lb
- yogurt1 cup
- tandoori paste or garam masala plus paprika2 tbsp
- garlic cloves4
- inch ginger1
- kosher salt2 tsp
- to finishlemon
Method
- 1
Slash the meat. Marinate 4 hours.
- 2
Two-zone. Indirect until 165°F, then over the heat to char, 175°F in the thigh.
- 3
Lemon. Naan, onion, cucumber salad. Breast dries — keep it dark meat.
If you don’t have it
- chicken thighs → chicken legs. Keep the same pull. Leaner cooks faster and dries sooner.
- bone-in thighs → What you actually have, if it is the same muscle family. A 500°F oven on a rack gets you close without a tandoor.
Same cook, different day
Weeknight
Less time. Same seasoning, hotter fire, watch the probe. Do not skip the rest.
On the plate
With this, try
- With this dish, try making petite roasted potatoes.
Same pan as a roast or chicken. Or a sheet next to chops. Halve, oil, salt, rosemary. 425°F cut-side down until the faces brown. Toss in the meat drippings at the end.
40 min
- With this dish, try making grilled asparagus.
When the meat comes off to rest. Thick spears, oil, salt. Hot grate 2–3 minutes, roll, another minute. Lemon. Pencil spears go in a hot skillet, not on the bars.
10 min
- With this dish, try making vinegar slaw.
Anytime. Better after an hour in the fridge. Cabbage, carrot, cider vinegar, a pinch of sugar, salt, pepper. No mayo if the meat is already rich.
20 min