For your next BBQ-Tandoori Chicken On the Grill
With summer FINALLY here, it's time to dig out the grill, invite some friends and family over, and have a barbecue. I like putting a spin on barbecue classics, sprinkling my corn on the cob with cayenne pepper, currying potato salad, and on the grill, I make "tandoori" chicken. Normally, tandoori chicken is made in a super hot clay tandoori oven, but if you have a non-gas grill, you can get a reasonably high enough heat to make tandoori chicken at home.
They key to tandoori chicken is to marinate the chicken with a yogurt marinade for 5 hours or so before you throw it on the grill. Mix 2 cups full fat plain yogurt, 1/2 cups lemon juice, 1/4 cup salt, 4 tablespoons minced garlic, 2 tablespoons minced garlic, 1 teaspoon turmeric, 1 tsp cumin, 1/2 teaspoon cayenne and the secret ingredient- 3-4 drops red food coloring to give the chicken the classic red tandoori color. Slash your chicken legs and breasts against the muscle fiber, marinate for 5 hours and then cook on a VERY hot grill, flipping once, until done, or about 10 minutes.
Do you ever make any unusual barbecue foods?