May 12, 2010

Indian Grilled Chicken

chicken parts, Grilling Recipes, main dish, picnic

Presented by

43 ratings

Prep time: 21 minutes
marinating time 12 hours
grilling time 16 minutes Servings: 6
Partner: Rice & Pasta Pilaf

Served hot or cold, Grandma’s version of this chicken was a flavor sensation.

Ingredients

1 teaspoon water
1/2 teaspoon dry mustard
1 cup plain yogurt
1/4 cup lime juice
1 teaspoon crushed garlic
1 teaspoon salt
1/2 teaspoon each cardamom, ginger, cumin and black pepper
1/4 teaspoon cayenne pepper
1 (3-pound) chicken
Lime wedges, optional for garnish

Directions

1

Combine water and dry mustard in a medium bowl and mix well. Stir in yogurt, lime juice, garlic, salt, cardamom, ginger, cumin, black pepper and cayenne pepper. Pour yogurt mixture in a large resealable plastic bag.
2

Cut the chicken into 6 pieces and remove the skin. Place chicken in the plastic bag. Turn bag to coat chicken.
3

Marinate in the refrigerator, turning occasionally, for 12 hours; drain well.
4

Preheat a charcoal grill. Place the grill rack 5 inches above the coals. Arrange chicken on grill rack. Grill over medium-hot coals until an instant-read thermometer inserted in the center of meat registers 180°F, about 8 minutes per side. Transfer to a serving platter. Garnish with lime wedges, if desired.

Grandma's Secret Trick

To use her expensive cardamom before it lost its flavor, Grandma used the extra for spiced tea. She brought 3 cups of water to a boil with a cinnamon stick, a whole clove, 5 coriander seeds and 1/4 teaspoon ground cardamom. When the water boiled, she added 2 teaspoons of loose tea and steeped for 3 minutes. She strained the tea through a coffee filter into her favorite Flow Blue teapot and added 1/2 cup milk and 1 tablespoon sugar. She let us decide if we preferred it served hot or cold.