method
This is a really quick and easy dish to put together, so, the first thing I do is prepare the marinade, then, if i bought chicken thighs with skin on, remove the skin and score the flesh deeply with a sharp knife, pop each thigh into the marinade, making sure each is coated well and then cover and set aside in the fridge overnight. Then all I need to do the next day is prepare something to go with them — just a little salad today — had vegetarian yesterday, so today is gonna be a chicken meat feast. I'm so hungry for this I can't wait!
- Get all your marinade ingredients out measured, & into a large plastic container
- Give the container a good stir or shake
- Remove the skin from the chicken & slash into the flesh diagonally 3 to 4 times
- Now place each piece into the marinade container — be sure to coat each well
- Set into the fridge overnight & shake occasionally
- Take the chicken out of the fridge half an hour prior to cooking
- Set a grill to maximum and place greased proof paper or tin foil under the grill rack*
*The above step will save you 2 hours cleaning!
- Place your chicken pieces onto the grill rack, slightly apart from each other presentation side up!
- Spray the presentation side of each chicken piece with oil or ghee
- Put the grill rack close to the heat source (about 10cm away from the grill element) for 10 minutes then turn
- Turn over & spray the under side of the chicken & return to the grill
- Repeat, turn over, spray! 'Till the internal temperature of the chicken is 82c minimum & has toasted / charred blackened areas
A squeeze of lemon gives the Tandoori Chicken a real zing! It is optional, but I do encourage you to add this :¬)
If you do not have a temperature gauge, may I suggest you buy one! It's an essential gadget to safely cook this kind of dish. But, if that's not within your means break open a piece near the bone and check it is totally white.