Grilled Tandoori Chicken
Thanks to shawn sidey and celebrity kitchens. Easy, delicious stuff. Enjoy with grilled naan bread (try it dotted with hot sauce;), curried tomato chutney, and cucumber-mint raita. You can pick up tandoori paste in indian food stores or indian sections of supermarkets (got mine at my super g)
Steps
Clean and defat breasts.
Place in a large bowl.
Process remaining ingredients to a uniform sauce.
Pour over chicken breasts and mix.
Cover and marinade for 4 hours at room temp or refrigerate overnight , turning several times.
Chicken should not marinade for more than 2 days because the yogurt tenderizes the meat if refrigerated , take out 1 hour prior to cooking and bring to room temp.
To roast: preheat oven to 500-550f.
Place chicken breasts on a extra large shallow roasting pan , preferably on a wire rack.
Set pan in the middle of the oven and roast for 25-30 minutes or until meat is cooked through.
Basting is unneccessary because the enclosed environment prevents excessive dryness.
To broil indoors: preheat broiler.
Spray grill with nonstick to prevent sicking.
Place chicken on grill and cook 2-3 inches away from heat for 20 minutes.
Turn and cook another 10 minutes or until cooked through.
To grill: place chicken breasts on grill rack sprayed with nonstick.
Brush .
Ingredients
boneless skinless chicken breast halves, garlic, fresh ginger, red pepper, tandoori paste, nonfat plain yogurt