Tandoori-Style Grilled Chicken

By CathyD

Ingredients

• Tandoori Marinade:
• 2 cups plain whole-milk yogurt
• 2 tablespoons fresh lemon juice
• 2 tablespoons peeled and minced fresh ginger
• 4 garlic cloves, minced
• 1 teaspoon coarse salt
• 1 teaspoon ground coriander
• 1 teaspoon turmeric
• 1/2 teaspoon saffron threads, crumbled
• 1/2 teaspoon ground cumin
• 1/2 teaspoon freshly ground black pepper
• 1/2 teaspoon cayenne pepper
• 8 skinless leg-thigh chicken pieces
• 3 tablespoons unsalted butter, melted
• 1 small red onion, thinly sliced crosswise and separated
• 1/4 cup chopped fresh cilantro

Details

Servings 8
Adapted from americanprofile.com

Preparation

Step 1

1. Process 1 cup yogurt and remaining marinade ingredients together in a food processor until smooth. Transfer to a large bowl. Whisk in remaining 1 cup yogurt. Add chicken and turn to coat. Cover with plastic wrap and let marinate in the refrigerator overnight.
2. Light a charcoal fire or preheat your gas grill on high. Oil the grate. Let the coals burn down to a medium-hot fire or adjust the gas grill burners to medium-high.
3. Remove chicken from marinade and place it grill grate. Cook until no longer pink at the bone, about 12 minutes per side, occasionally basting with butter during the last 2 minutes.
4. Transfer the chicken to a platter, top with the onion rings and cilantro, and serve.