New Taste Journal
Whole Grain · Whole Food · Big Flavors
1 Chicken, about 3 pounds
4 Cloves Garlic, big fat ones
1/2 Ounce Ginger, peeled
1/2 Serrano Pepper
1 Green Onion
2 Tablespoons Lemon Juice
2 Tablespoons Olive Oil
1 Tablespoons Apple Cider Vinegar
1/2 Cup Plain Yogurt, low fat or regular
1 teaspoon Garam Masala Spice Blend
1 teaspoon Ground Cumin
1 teaspoon Yellow Curry Powder
1 teaspoon Paprika
1/2 teaspoons Salt
1/2 teaspoon Coarse Ground Black Pepper
1/2 teaspoon Ground Cinnamon
1/2 teaspoon Saffron
This is a chicken cut into quarters.
You can buy the chicken cut like this at the store or you can cut it yourself.
Find the natural joint and cut the leg and thigh into two pieces.
Cut the breast in half.
You will want two equal size pieces.
One piece will have the wing attached.
Equal size will assure equal cooking time.
Pull and trim all of the skin from the chicken.
The skin on the wing can stay on.
Place chicken into a mixing bowl.
Peel garlic and shallot, squeeze lemon.
Gather and measure all other ingredients.
Place all marinade ingredients into a food processor.
Run the machine for a minute or more.
Ingredients need to turn into a smooth puree.
Pour marinade over the chicken and mix well.
Place chicken into a one gallon freezer bag.
Seal bag and place into the fridge.
Marinate chicken for 6 to 8 hours.
To make a mock Tandoori oven:
2 standard size bricks, wrapped in foil.
1 standard size cast iron griddle.
1 gas fired bbq,
4 long metal skewers.
Place four pieces of chicken onto a skewer.
Use another skewer to secure the chicken.
The idea behind two skewers is to hold the chicken above the heat.
This will cook the chicken evenly and you can turn the chicken over.
Repeat with the other four pieces.
Turn grill to high and let heat for 15 minutes.
Place chicken skewers between the bricks.
Chicken will be suspended over the griddle.
Close the lid and roast chicken for thirty minutes.
Open the lid and turn the chicken over; close the lid and cook for another ten or fifteen minutes.
Check the temperature with a kitchen thermometer.
Temperature should be around 170 degrees.
Remove skewers from the grill and serve.
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