Tandoori Barbecued Chicken Recipe

Summary

Difficulty LevelEasyHealth IndexAverage
CuisineCourse
MethodMain Ingredient

Ingredients

 White wine vinegar1 Tablespoon
 Lime juice1⁄4 Cup (4 tbs)
 Crushed red pepper flakes1⁄2 Teaspoon
 Paprika3⁄4 Teaspoon
 Parsley2 Tablespoon
 Garlic2 Clove (10 gm), minced or pressed
 Minced ginger1 Tablespoon
 Plain yogurt1⁄2 Cup (8 tbs) (Low Fat Or Nonfat)
 Whole chicken legs20 Ounce

Nutrition Facts

Serving size: Complete recipe

Calories 1138 Calories from Fat 694

% Daily Value*

Total Fat 80 g123.2%

Saturated Fat 22.6 g112.9%

Trans Fat 0 g

Cholesterol 389.7 mg

Sodium 1985.1 mg82.7%

Total Carbohydrates 19 g6.3%

Dietary Fiber 3.8 g15.2%

Sugars 6.9 g

Protein 87 g173.9%

Vitamin A 104.7% Vitamin C 115.8%

Calcium 21.1% Iron 45.3%

*Based on a 2000 Calorie diet

Directions

In a blender or food processor, whirl vinegar, lime juice, pepper flakes, cumin seeds, turmeric, paprika, cilantro, parsley, garlic, and ginger until blended.
Add yogurt and whirl until smooth.
Rinse chicken and pat dry.
With a sharp knife, slash each chicken leg through to thigh and drumstick bones along entire length.
Place chicken in a medium-size bowl; add yogurt marinade and turn chicken to coat well.
Cover and refrigerate for at least 1 hour or until next day.
To grill chicken, ignite 30 to 40 charcoal briquets on fire grate of a barbecue with a lid.
When coals are dotted with gray ash, bank about half of them on each side of fire grate; place a metal drip pan in center.
Set cooking grill in place 4 to 6 inches above coals; lightly grease grill.
Drain chicken briefly, reserving marinade; place chicken on grill above drip pan.
Cover barbecue, open drafts, and cook chicken, basting occasionally with marinade, until meat near thighbone is no longer pink; cut to test (about 40 minutes).
To oven-cook chicken, drain briefly, reserving marinade; place chicken in a 7- by 11-inch baking dish.
Bake in a 350° oven for 30 minutes, basting occasionally with marinade.
Then transfer chicken to a foil-lined broiler rack.
Broil 4 to 6 inches below heat, turning once or twice, until skin is crisp and meat neat thighbone is no longer pink; cut to test (about 10 minutes).
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