Barbecued Tandoori Chicken

Food Type : Non-Vegetarian
Food Region : Indian
Food Category : Main Course



Procedure
1 Cut the wings off the chickens.
2 Remove the neckbone carefully.
3 Place the chickens on a cutting board and quarter them neatly.
4 Then pull away the skin, using kitchen towels for a better grip if necessary.
5 Reserve the wings, neck, and skin for the stockpot.
6 Prick the chicken all over with fork or a thin skewer.
7 Make diagonal slashes, + inch deep, 1 inch apart on the meat.
8 Put the meat in a large bowl.
9 Add meat tenderizer and lemon juice to the chicken, and rub them into the slashes and all over for 2 minutes.
10 Cover and marinate for + hour.
11 Put all the ingredients of the marinade into the container of an electric blender or food processor, and blend until reduced to a smooth sauce.
12 Alternatively, garlic and ginger may be crushed to a paste and blended with the remaining ingredients.
13 Pour this marinade over the chicken pieces and mix, turning and tossing, to coat all the pieces well.
14 A note of caution: Since certain brands of Tandoori coloring tend to stain the fingers, it is advisable either to use a fork to turn the chicken pieces in the marinade or use a pastry brush to spread it over the chicken.
15 Cover and marinate for 4 hours at room temperature, or refrigerate overnight, turning several times.
16 Chicken should not remain in the marinade for more than 2 days, because the marinade contains a meat tenderizer which, with prolonged marinating, alters the texture of the chicken meat to very soft and doughy.
17 Take the chicken from the refrigerator at least 1 hour before cooking to bring it to room temperature.
18 The chicken is now ready to be either roasted in the oven or broiled over an electric or charcoal grill.


Ingredients Quantity Details
Lemon Juice 1/3 Cup
Broiler Chicken 3 About 2 - 2 & 1/4 pounds