Grilled Coriander and Garlic Tandoori Chicken Recipe
Our Grilled Coriander and Garlic Tandoori Chicken recipe does not use a Tandoor; therefore, anyone can make this recipe! This is a must try recipe, as it’s delicious and flavorful!
This recipe is property of GreatChefRecipes.com
Ingredients:
3-3.5 pounds of chicken
2 tablespoons plain yogurt
1 tablespoon ground coriander
1 tablespoon ground ginger
4 garlic cloves, minced
2 jalapenos, stems removed
2 limes, juiced
1 teaspoon ground cumin
1 teaspoon garam masala
Kosher salt
Freshly ground black pepper
1 lime cut into wedges
Directions:
1. Take the skin off of the chicken and cut shallow incisions in the chicken pieces at about 1/2″ intervals.
2. In a food processor add yogurt, coriander, ginger, garlic, jalapenos, lime juice, cumin, garam masala, salt and pepper and blend.
3. In a resealable bag, combine chicken and blended marinade.
4. Place in refrigerator and marinate for 4-48 hours.
5. Grill around 400-degrees until the breasts are at 170-degrees and dark meat is 180-degrees.
6. Squeeze lime wedges over the chicken and serve.
Wine Pairings:
We preface all of our wine pairing suggestions by letting you know that it’s really a matter of personal taste. While we do offer our opinions and why we selected a specific varietal, there is no right or wrong answer when pairing a wine with your dinner.
White Zinfandel
Typically, with chicken you look for a lighter wine. Some people like to pair a spicy dish with a sweeter wine. We feel that a White Zinfandel is the perfect accompaniment to Tandoori Chicken. While the wine does have sweet notes, it is not overly sweet. The cool temperature of the wine, level of sweetness and right amount of acidity is a perfect pair. If you are interested in finding the perfect White Zinfandel, follow the link to our wine review site to find our favorite White Zinfandel wines-LetsHaveWine.com
Have you tried this recipe? If so, leave us your comments below!
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