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Tandoori Barbecued Chicken Recipe
|White wine vinegar||1 Tablespoon|
|Lime juice||1⁄4 Cup (4 tbs)|
|Crushed red pepper flakes||1⁄2 Teaspoon|
|Garlic||2 Clove (10 gm), minced or pressed|
|Minced ginger||1 Tablespoon|
|Plain yogurt||1⁄2 Cup (8 tbs) (Low Fat Or Nonfat)|
|Whole chicken legs||20 Ounce|
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
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).