Waiting to see any wayward meat will fall off the grill wagon...
Grilled seafood, tandoori chicken and grilled veggies, mmm...Tandoori Chicken recipe:
2-3 pounds bone-in, skinless chicken thighs (approx 6 thighs)
3 Tbsp unflavored yogurt
2 Tbsp lemon juice
1 Tbsp grated garlic
1 Tbsp grated ginger
1 Tbsp ground cumin
1 tsp ground coriander seeds
1/4 tsp cayenne powder
1/4 tsp ground green cardamom (1 pod)
1/4 tsp ground cloves (4 cloves)
1/4 tsp ground black pepper
1/4 tsp ground cinnamon
1 bay leaf, ground
1 1/2 tsp salt
1/4 tsp ground turmeric
optional: 1/4 tsp red food coloring
Sliced red onion, lemon wedges and chopped coriander leaves for garnish
Mix together the yogurt, lemon juice, garlic, ginger, cumin, coriander powder, cayenne, cardamom, cloves, black pepper, cinnamon, bay leaf, salt, turmeric and optionally the red food coloring. Score shallow parallel lines into the chicken meat so the marinade will soak into the meat. Put the chicken into the marinade, coating well, and let sit for 4 hours or more (or overnight) in the fridge. Take the chicken out of the fridge for a half hour to let come to room temperature. You can either bake or grill the chicken. To bake the chicken, preheat the oven to the max temperature setting (550 degrees F for my oven). Lay the chicken in a single layer on a baking sheet lined with parchment paper or foil and bake for about 18-20 minutes (15-16 minutes if the thighs are boneless). Garnish the chicken with the raw red onion slices, lemon wedges and coriander leaves.
2-3 pounds bone-in, skinless chicken thighs (approx 6 thighs)
3 Tbsp unflavored yogurt
2 Tbsp lemon juice
1 Tbsp grated garlic
1 Tbsp grated ginger
1 Tbsp ground cumin
1 tsp ground coriander seeds
1/4 tsp cayenne powder
1/4 tsp ground green cardamom (1 pod)
1/4 tsp ground cloves (4 cloves)
1/4 tsp ground black pepper
1/4 tsp ground cinnamon
1 bay leaf, ground
1 1/2 tsp salt
1/4 tsp ground turmeric
optional: 1/4 tsp red food coloring
Sliced red onion, lemon wedges and chopped coriander leaves for garnish
Mix together the yogurt, lemon juice, garlic, ginger, cumin, coriander powder, cayenne, cardamom, cloves, black pepper, cinnamon, bay leaf, salt, turmeric and optionally the red food coloring. Score shallow parallel lines into the chicken meat so the marinade will soak into the meat. Put the chicken into the marinade, coating well, and let sit for 4 hours or more (or overnight) in the fridge. Take the chicken out of the fridge for a half hour to let come to room temperature. You can either bake or grill the chicken. To bake the chicken, preheat the oven to the max temperature setting (550 degrees F for my oven). Lay the chicken in a single layer on a baking sheet lined with parchment paper or foil and bake for about 18-20 minutes (15-16 minutes if the thighs are boneless). Garnish the chicken with the raw red onion slices, lemon wedges and coriander leaves.
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