How To Grill Chicken Tandoori Like A Pro: The Ultimate Guide
Grilling chicken tandoori is an art form that tantalizes the taste buds with its vibrant colors, aromatic spices, and tender texture. This blog post will guide you through the intricacies of this culinary masterpiece, providing step-by-step instructions and insider tips to ensure your grilled chicken tandoori is a culinary triumph.
Marinating the Chicken
The foundation of a flavorful tandoori chicken lies in the marinade. In a large bowl, combine the following ingredients:
- 1 cup plain yogurt
- 1/2 cup lemon juice
- 1/4 cup ginger-garlic paste
- 1 tablespoon ground turmeric
- 1 tablespoon ground cumin
- 1 tablespoon ground coriander
- 1 teaspoon red chili powder
- 1 teaspoon garam masala
- Salt to taste
Mix well to create a thick marinade. Add 1 pound of boneless, skinless chicken breasts or thighs to the marinade, ensuring they are fully coated. Cover the bowl and refrigerate for at least 4 hours, or overnight for maximum flavor absorption.
Preparing the Grill
Preheat your grill to medium-high heat. If using a gas grill, adjust the burners to medium-high. If using a charcoal grill, arrange the coals to create a two-zone fire, with one side having more coals than the other.
Grilling the Chicken
Remove the chicken from the marinade and discard any excess. Place the chicken on the grill over the direct heat (the hotter side on a charcoal grill). Grill for 5-7 minutes per side, or until the chicken is cooked through and slightly charred.
Moving to Indirect Heat
Once the chicken is partially cooked, move it to the indirect heat zone (the cooler side on a charcoal grill). Continue grilling for another 10-15 minutes, or until the internal temperature reaches 165°F when measured with a meat thermometer.
Resting the Chicken
Remove the chicken from the grill and let it rest for 10-15 minutes before carving. This allows the juices to redistribute, resulting in a more tender and flavorful chicken.
Serving Suggestions
Grilled chicken tandoori can be served with a variety of accompaniments, such as:
- Basmati rice
- Naan bread
- Raita (a yogurt-based sauce)
- Mango chutney
- Onion rings
Variations
- Tandoori Chicken Tikka: Marinate the chicken in a yogurt-based marinade with spices and herbs. Grill on skewers instead of directly on the grill.
- Malai Chicken Tandoori: Use a marinade made with yogurt, cream, and spices. The chicken will be creamier and more tender.
- Achari Chicken Tandoori: Use a marinade made with pickle brine, spices, and herbs. The chicken will have a tangy and spicy flavor.
Final Note: The Art of Grilling Chicken Tandoori
Grilling chicken tandoori is a culinary journey that rewards patience and attention to detail. By following the steps outlined in this blog post, you can create a restaurant-quality dish that will impress your family and friends. Remember, experimenting with different marinades and variations can lead to endless culinary possibilities. So fire up your grill and embark on the flavorful adventure of grilling chicken tandoori.
Top Questions Asked
Q: Can I use chicken with the bone in?
A: Yes, you can use chicken with the bone in. However, it will take longer to cook and you may need to adjust the grill time accordingly.
Q: How do I make the tandoori marinade spicier?
A: To make the marinade spicier, increase the amount of red chili powder or add a few chopped green chilies.
Q: Can I grill chicken tandoori in the oven?
A: Yes, you can grill chicken tandoori in the oven. Preheat the oven to 400°F and grill the chicken for 20-25 minutes, or until cooked through.
Q: How do I store leftover grilled chicken tandoori?
A: Leftover grilled chicken tandoori can be stored in the refrigerator for up to 3 days. Reheat before serving.
Q: Can I freeze grilled chicken tandoori?
A: Yes, you can freeze grilled chicken tandoori for up to 3 months. Thaw overnight in the refrigerator before reheating.