The tikka marinade for grilled chicken is a combination of hot aromatic spices and cool yogurt.
- Portion size 4 servings
- Credits : Get Grilling: Summer 2007
MethodIn large bowl, mix yogurt, lemon juice, oil, garlic, ginger, cumin, coriander, turmeric, salt, pepper and cayenne pepper.
Trim any fat or loose skin from chicken. Add chicken to marinade; turning to coat. Cover and refrigerate, turning occasionally, for 4 hours. (Make-ahead: Refrigerate for up to 12 hours.)
Heat 1 burner of 2-burner barbecue or 2 outside burners of 3-burner barbecue to medium. Brush grill over unlit burner with oil. Place chicken, bone side down, on greased grill. Close lid and grill until bottom is marked, about 25 minutes.
Turn and grill until no longer pink inside and juices run clear when chicken is pierced, about 20 minutes. Move any pieces that need more crisping or colouring over direct medium heat. Close lid; grill until golden brown, about 3 minutes.
Onion Relish: Meanwhile, in bowl, combine onion, coriander, lemon juice, salt and pepper; let stand for 30 minutes. Serve with chicken.
Nutritional facts Per serving without skin : about
- Sodium 362 mg
- Protein 29 g
- Calories 264.0
- Total fat 13 g
- Cholesterol 90 mg
- Saturated fat 3 g
- Total carbohydrate 7 g
- Iron 7.0
- Folate 5.0
- Calcium 4.0
- Vitamin A 4.0
- Vitamin C 10.0