Monday, August 1, 2011

Spiced Indian Grilled Chicken

This post is because of Bo.  He made a fabulous grilled chicken (yes, we eat lots of chicken!).  Because we eat lots of chicken it is fun to try to new rubs for it.  Bo is the Indian cook in the house and he wanted to make a chicken with Indian spices.  So he turned to his new favorite show, Spice Goddess.

 The spices used along with the cooking method made a fabulous chicken grilled crisp and moist.  I would have personally put the rub on the chicken meat itself since I cook with the skin but don't usually eat it, but the flavors still pushed their way through to the meat. 

If you are unsure of Indian food, this would be a great one to try!  Serve it with a green salad and rice or naan. 

Spiced Indian Grilled Chicken (Courtesy Bal Arneson)

  • 2 tablespoons dried fenugreek leaves
  • 1 tablespoon garam masala
  • 1/2 tablespoon brown sugar
  • 1 clove garlic, crushed
  • 1/2 teaspoon ground cardamom
  • 1/2 teaspoon cayenne peppercorns
  • Pinch salt
  • 1 cup plain yogurt
  • 2 tablespoons tomato paste
  • 2 chicken legs, split into thighs and drums
Combine the fenugreek, garam masala, sugar, garlic, cardamom, peppercorns, salt, yogurt, and tomato paste in a large bowl and mix well; set aside 1/4 cup of the marinade for basting. Add the chicken thighs and drums and coat well. Cover the bowl and let marinate in the fridge for 45 minutes to 4 hours.

When ready to cook, preheat a grill to medium-high. Remove the chicken pieces from the marinade and place on the hot grill. Basting regularly with the reserved marinade, cook until the chicken is done and juices run clear, about 35 to 40 minutes.

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