Grilled Tandoori Chicken Recipe
If you lack a Tandoor oven, yet crave the amazing flavors of Tandoori chicken, look no further than your grill - just remember to keep the authentic spices!
Servings 4 people
Calories 496kcal
Cost 10
Ingredients
- 4 to 6 whole chicken legs
- 1 cup coconut milk
- 2 tbsp. lemon juice
- 4 garlic cloves minced
- 1 tbsp. fresh ginger minced
- 1 tsp. ground coriander
- 1 tsp. ground cumin
- 1 tsp. ground turmeric
- 1 tsp. cayenne
- 1 tbsp. garam masala
- 1 tbsp. paprika
- 2 tbsp. coconut oil
- Fresh cilantro for garnish
- Sea salt and freshly ground black pepper
Instructions
- Heat coconut oil in a skillet over medium heat.2 tbsp. coconut oil
- Add the garlic, ginger, coriander, cumin, turmeric, cayenne, garam masala, and paprika; cook for 1 to 2 minutes, stirring constantly.4 garlic cloves, 1 tbsp. fresh ginger, 1 tsp. ground coriander, 1 tsp. ground cumin, 1 tsp. ground turmeric, 1 tsp. cayenne, 1 tbsp. garam masala, 1 tbsp. paprika, Sea salt and freshly ground black pepper
- Remove the skillet from heat and let cool.
- Pour the coconut milk and lemon juice into the skillet and stir.1 cup coconut milk, 2 tbsp. lemon juice
- Place the chicken in a container and pour the coconut milk sauce over the chicken. Let the chicken marinate for 2 to 6 hours.4 to 6 whole chicken legs
- Prepare the grill for indirect cooking and remove the chicken from the marinade.
- Grill chicken over direct high heat for 4 to 5 minutes.
- Then place the chicken over indirect heat, and cook for another 40 to 45 minutes, covered.
- Finish the cooking over direct heat for another 2 to 3 minutes per side.
- Serve the chicken with fresh cilantro.Fresh cilantro for garnish
Nutrition
Calories: 496kcal | Carbohydrates: 10g | Protein: 24g | Fat: 42g | Saturated Fat: 23g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 10g | Trans Fat: 0.1g | Cholesterol: 120mg | Sodium: 125mg | Potassium: 599mg | Fiber: 3g | Sugar: 1g | Vitamin A: 2468IU | Vitamin C: 6mg | Calcium: 61mg | Iron: 5mg