Succulent Tandoori-Style Grilled Chicken: A Street Food Feast
3 hours 45 minutes
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About Succulent Tandoori-Style Grilled Chicken: A Street Food Feast
Craving the vibrant flavors of Indian street food? Fire up your grill and get ready for a taste sensation with this succulent Tandoori-Style Grilled Chicken. Imagine smoky char, tender juicy meat, and an explosion of aromatic spices – it's all here!This recipe's secret? A simple brining technique guarantees maximum moisture, while a homemade spice paste infuses the chicken with layers of flavor. From the first bite, you'll be transported to the bustling streets of India.Finish with a dollop of creamy mayonnaise, a squeeze of bright lemon, and crisp sliced onions for an authentic street food experience. Prepare to be amazed!
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Recipe Time & More
Prep2 hours 15 minutes
Cook1 hour 30 minutes
Total3 hours 45 minutes
Ingredients
Brine
- 1.2 kg Chicken whole, with skin
- 3 Tbsp Rock Salt
- 2 Tbsp Lemon Juice
Marinade
- 2 Tbsp Kashmiri Chili Powder red
- 1 Tbsp Garam Masala
- 1 tsp Cumin Seeds
- 1 tsp Coriander Powder
- 0.5 Tbsp Pepper black, crushed
- 1 tsp Salt
- 2 Tbsp Lemon Juice
For Grilling and Serving
- 2 Tbsp Olive Oil or butter
- Mayonnaise, Lemon Wedges, And Onions for serving, sliced
Instructions
- Rinse the chicken thoroughly under cold water. Pat it dry with paper towels.
- In a large bowl, combine water, rock salt, and lemon juice to create the brine. Submerge the chicken in the brine, ensuring it's fully covered. Refrigerate for at least 2 hours, or preferably overnight. This brining process helps the chicken retain moisture and enhances its flavor.
- In a separate bowl, combine the Kashmiri red chili powder, garam masala, cumin seeds, coriander powder, crushed black pepper, salt, and lemon juice. Mix well to form a thick paste.
- Remove the chicken from the brine and pat it dry. Using a sharp knife, make shallow slits all over the chicken. This helps the marinade penetrate deeper into the meat.
- Generously massage the marinade all over the chicken, ensuring it gets into the slits. Let it marinate for at least 30 minutes, or up to 2 hours in the refrigerator.
- Brush the marinated chicken with olive oil or melted butter. This adds richness and helps create a beautiful char on the grill.
- Preheat your grill to medium-high heat. Grill the chicken in rotisserie mode for 50 minutes at 250°F (120°C).
- After 50 minutes, switch to grill mode and grill for 20 minutes per side, or until the chicken is cooked through and the juices run clear. The internal temperature should reach 165°F (74°C).
- Once cooked, let the chicken rest for a few minutes before carving. Serve hot with mayonnaise, lemon wedges, and sliced onions for a complete street food experience.
Recipe Notes
Good To Know
- Make sure you buy chicken with skin on to help retain moisture.
- Pat the chicken dry with a kitchen towel after removing it from the refrigerator.
- Sprinkle chaat masala over the grilled chicken for extra flavor.
Expert Tips
- For extra smoky flavor, try grilling the chicken over charcoal or wood chips.
- Use a meat thermometer to ensure the chicken is cooked to a safe internal temperature of 165°F (74°C).
- Marinate the chicken for at least 30 minutes, or up to overnight, for maximum flavor and tenderness.
Storage Instructions
- Store leftover grilled chicken in an airtight container in the refrigerator for up to 3-4 days.
- To reheat, gently warm the chicken in a microwave or oven, being careful not to overcook.
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Recipe Nutrition
Calories: 792kcalCarbohydrates: 9gProtein: 56gFat: 60gSaturated Fat: 14gPolyunsaturated Fat: 14gMonounsaturated Fat: 27gTrans Fat: 0.3gCholesterol: 216mgSodium: 11965mgPotassium: 789mgFiber: 4gSugar: 1gVitamin A: 3310IUVitamin C: 18mgCalcium: 85mgIron: 5mg
Punitha Ubendiran
Articles: 5
4 Comments
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Absolutely scrumptious! Thanks for the recipe.
This looks so good! Appreciate the share.
Awesomely explained…
Looks so mouthwatering! Thanks for sharing.