Serves: 4
Total Calories: 243
TO MAKE THE MARINADE: In a medium bowl whisk together the marinade ingredients.
Rinse the chicken pieces under cold water and pat dry with paper towels. Place in a large, resealable plastic bag and pour in the marinade. Press the air out of the bag and seal tightly. Turn the bag to distribute the marinade, place in a bowl, and refrigerate for 6 to 8 hours, turning occasionally.
Remove the chicken from the bag and discard the marinade. Wipe the marinade off the chicken with paper towels. Lightly brush or spray each piece with olive oil. Grill the chicken, skin side up, over Indirect Medium heat until the juices run clear and the internal temperature reaches 180°F in the thickest part of the thighs and 170°F in the breasts. The leg and thigh pieces will take 40 to 50 minutes and the breast and wing pieces will take 30 to 40 minutes. For crispier skin, grill the chicken, skin side down, over Direct Medium heat during the last 5 to 10 minutes of grilling time. Serve warm.
From Weber’s Big Book of Grilling. Copyright © 2001 Weber-Stephen Products Co. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.
This Tandoori-Style Chicken recipe is from the Weber's Big Book of Grilling Cookbook. Download this Cookbook today.
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