Indian Spicebox Grilled Chicken Food

GRILLED TANDOORI CHICKEN WITH INDIAN-STYLE RICE

Steps:

• Mix all of the marinade ingredients together in a bowl until well combined.
• Use a sharp knife to cut slits into the chicken pieces; this will allow the marinade to really get into the chicken. 3 slits per drumstick and 4 to 5 per thigh should do the trick.
• Usually, Tandoori Chicken calls for the skin to be removed, but I left it on because you want that crispy chicken skin (obviously). You can decide for yourself, but be aware that skin-on chicken is more prone to flare-ups when grilling. You'll have to watch the chicken more closely while it's on the grill and flip the pieces more often to avoid hot spots--all reasonable trade-offs for some extra flavor!
• Place the chicken in a large dish. Spread the marinade all over the chicken and let marinate at least 12 hours, but not more than 2 days. We marinated our chicken for 16 hours, and even more marinating time wouldn't have hurt!
• Be sure to take the chicken out of the refrigerator 3 to 4 hours prior to grilling, so the chicken can come to room temperature--kind of like how you never want to grill a cold steak. This is an important step since there will be marinade on the chicken, and it will burn if the chicken is left too long on the grill because its internal temperature is too low.
• This is a good time to make your Indian-style jeera rice. We've measured out enough rice here to take down all of the chicken, but feel free to make more or less. Wash the rice thoroughly and drain into your cooking vessel. Cover with water and allow to soak for 20 minutes.
• While that's happening, heat your oil/butter/ghee in a saucepan. When it's melted, add the cumin seeds, cloves, and cinnamon stick. Let the spices infuse the oil for 2-3 minutes. After the rice has finished soaking, drain it thoroughly and add it to the spice mixture. Sauté the rice in the pan for about 2 minutes, and transfer to a rice cooker. Add the salt and water (according to your rice cooker directions), and press Start. If you're not using a rice cooker, use our directions for perfect stovetop rice.
• Now it's time to cook the chicken. Start your grill, and keep it covered until it reaches 500 degrees.
• Shake off the excess marinade before placing the chicken on the hot grill. Cook with the grill covered, but stay close to watch for excess smoke, a sure indicator that your chicken is charring!
• Turn the chicken as often as needed to prevent burning and keep the grill cover on so the chicken cooks through quickly. Our chicken took about 45 minutes, and we did have to turn and move the chicken pieces often.
• The chicken is done when the juices run clear when poked or, better yet, use an instant-read thermometer to check the temperature near the bone. The optimal temperature for chicken is 165 degrees F.
• For the rice, during the last 2-3 minutes of cooking time, add the frozen peas and stir thoroughly. Let the rice reheat. Serve the chicken with the rice, sliced fresh cucumbers, sliced red onion, and cilantro.

INDIAN SPICEBOX GRILLED CHICKEN

Steps:

• 1. Trim chicken breasts and slice horizontally, not quite through, opening up like a book. Pound flat to ½" even thickness. Sprinkle with salt and pepper.
• 2. Combine yoghurt, garlic, garam masala, cumin and turmeric together. Spoon mixture into a glass lidded container. Add chicken and turn to cover with marinade. Let marinate 20 minutes to overnight.
• 3. Prepare grill to medium heat, oiling grill rack. Place chicken onto grill ; grill turning once, about 3-4 mintues per side. Check for doneness (160 degrees) then let rest off heat.
• 4. Sprinkle chicken with fresh minced cilantro, and serve with lime wedges, and fresh slivers of sweet onion and fresh tomato wedges if desired.

BHATTI DA MURGH (INDIAN GRILLED CHICKEN WITH WHOLE SPICES)

Steps:

• Pop the joint on each leg: Grasp a drumstick in one hand and a thigh in the other, and bend the joint back until you hear a crack. This helps the leg cook more evenly.
• Using a small knife, make a slash in the meaty part of each drumstick and thigh twice or three times, going all the way to the bone.
• In a large bowl, stir together garlic, ginger, vinegar, cayenne, garam masala and salt. Keep half the mixture in the bowl and set aside; rub remaining mixture all over chicken, getting underneath the skin. Refrigerate for at least 20 minutes (or up to 2 hours) while you prepare the yogurt marinade.
• Stir yogurt into the large bowl with ginger-garlic mixture, then stir in black pepper, clove, mace, anise, black cardamom (if using) and green cardamom. Transfer spice-rubbed chicken to yogurt mixture, tossing gently to coat.
• Cover and refrigerate chicken for at least 6 hours, and preferably overnight.
• When ready to cook, prepare the grill for indirect heat. (If using a charcoal grill, mound coals to one side, allowing for an area of indirect heat. If using a gas grill, turn on only a few of the burners and leave the rest off.) Or heat oven to 450 degrees.
• Using a mortar and pestle, the flat side of a knife or a spice grinder for a very brief time, crack the cumin, coriander and red-pepper flakes but do not grind; you want a coarse texture here. Sprinkle spice mix onto chicken to coat each piece.
• Place a rimmed baking sheet on the unlit side of the grill or in the oven and let heat for 15 minutes. Carefully place chicken on the hot baking sheet and drizzle each piece with a little melted butter. Cover grill, if grilling. Let chicken cook for 25 to 35 minutes, drizzling with melted butter two or three times. The chicken is done when the skin is dark brown and the juices run clear when pricked with a knife.
• If you are grilling, you can sear the chicken over direct heat for 1 to 2 minutes per side just before serving to char the skin, but this is optional. Serve chicken on a platter, with lime wedges on the side.

SPICED INDIAN GRILLED CHICKEN

Steps:

• 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.

SPICY INDIAN GRILLED CHICKEN

Steps:

• Combine all marinade ingredients well.
• Coat chicken pieces in marinade paste.
• Marinate from 1 hour, or up to overnight in the refrigerator.
• Grill over medium coals until browned, about 15 minutes each side.

INDIAN STYLE GRILLED CHICKEN

Steps:

• Combine all ingredients except chicken in a large bowl; stir until well blended. Add chicken, turning to coat well. Cover and refrigerate at least 8 hours and up to 24 hours.
• Prepare grill and spray grate with cooking spray.
• Remove chicken from marinade and place on a platter. Discard marinade. Grill chicken skin side down 6 to 8 minutes; turn and grill second side 6 to 8 minutes.