Best Grilled Tandoori Chicken And Red Onion Skewers With Couscous Recipes

Grilled Tandoori Chicken and Red Onion Skewers With Couscous image

Provided by boomboomboom

Categories Chicken

Time 30m

Yield 4 serving(s)

Number Of Ingredients 9

1 1/4 lbs boneless skinless chicken thighs, cut into 32 chunks (about 4 pieces per thigh)
1 1/4 cups plain fat-free yogurt, divided
2 tablespoons tandoori spice mix
1/2 cup cucumber, English variety, diced
3 tablespoons mint leaves, fresh, chopped
1/4 teaspoon table salt
1 medium red onion, cut into 16 wedges
olive oil flavored cooking spray (2 sprays)
2 cups cooked whole wheat couscous

Steps:

Put chicken, 1/2 cup of yogurt and spice mix in a resealable plastic food storage bag. Seal bag and turn to mix and coat. Place bag on a plate and refrigerate on lowest shelf for at least 1 hour or up to 8 hours.
To make sauce, stir together remaining 3/4 cup of yogurt, cucumber, mint and salt in a small bowl until blended; refrigerate until ready to serve.
Preheat grill. Remove chicken from marinade; discard marinade. Thread chicken and onion wedges onto 8 metal skewers, using 4 pieces of chicken and 2 pieces of onion per skewer. (If using wooden skewers soak them in water 30 minutes before use to prevent burning.) Coat chicken and onions with cooking spray.
Grill skewers, turning often, until chicken is no longer pink in center, about 7 to 9 minutes. Serve skewers over couscous with sauce on the side. Yields 2 skewers, 1/2 cup of couscous and about 1/4 cup of sauce per serving.

Nutrition Facts : Calories 226.5, Fat 5.8, SaturatedFat 1.5, Cholesterol 119.6, Sodium 328.1, Carbohydrate 9.3, Fiber 0.6, Sugar 7.3, Protein 32.7

Grilled Tandoori Chicken image

Provided by nomnom

Categories Chicken

Time 4h1m

Yield 6 serving(s)

Number Of Ingredients 6

6 boneless skinless chicken breast halves
2 cloves garlic
1 tablespoon fresh ginger, chopped
1/2 teaspoon red pepper (optional)
1 teaspoon tandoori paste
1/3 cup nonfat plain yogurt

Steps:

Clean and defat breasts.
Place in a large bowl.
Process remaining ingredients to a uniform sauce.
Pour over chicken breasts and mix (do NOT use a fork AND tandoori stains fingers, so use plastic gloves or do what I did- put your hands in ziplocks and go for it).
Cover and marinade for 4 hours at room temp (it's okay, really. I did it) or refrigerate overnight, turning several times.
Chicken should NOT marinade for more than 2 days because the yogurt tenderizes the meat If refrigerated, take out 1 hour prior to cooking and bring to room temp.
TO ROAST: Preheat oven to 500-550*F.
Place chicken breasts on a extra large shallow roasting pan, preferably on a wire rack.
Set pan in the middle of the oven and roast for 25-30 minutes or until meat is cooked through.
Basting is unneccessary because the enclosed environment prevents excessive dryness.
TO BROIL INDOORS: Preheat broiler.
Spray grill with nonstick to prevent sicking.
Place chicken on grill and cook 2-3 inches away from heat for 20 minutes.
Turn and cook another 10 minutes or until cooked through.
TO GRILL: Place chicken breasts on grill rack sprayed with nonstick.
Brush with extra marinade.
Let chicken cook WITHOUT turning for 10 minutes.
Turn, baste other side, and cook another 10.
Continue cooking, turning every 10 minutes until done.