Grilled Tandoori chicken with a Mint-chilli Yogurt dip
Instructions
- Best to marinate the chicken and make the yogurt sauce 24 hours before grilling to maximize flavour.
- Combine all the yogurt sauce ingredients in a bowl. Cover and leave in fridge until ready to serve.
- Cut 2-3 deep slashes through the chicken meat to the bone, allowing the marinade to penetrate the meat.
- In a bowl combine all the marinade ingredients except the cilantro which is reserved for garnish. Thoroughly mix and add chicken, making sure to fully cover all the meat with the marinade.
- Place in fridge for 24 hours for best results but a couple hours will do if necessary.
- Prepare the grill (charcoal preferable) for direct and indirect cooking over medium heat (325° to 375°F).
- Start grilling chicken over direct heat for 2-3 minutes per side then move to the indirect side of the grill to finish cooking. Using a thermometer, check for ideal temperature of 165°F. Once the temperature has been reached remove the chicken and rest under loose foil for 5 minutes before garnishing and serving with Mint-Chili Yogurt sauce.
Mint-Chilli Yogurt Sauce
Marinade
Special Equipment
- Instant-Read Thermometer
Take your grill anywhere
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