Best Penzeys Tandoori Style Grilled Chicken Recipes

GRILLED CHICKEN {penzey's} Recipe image

Provided by grinder

Number Of Ingredients 9

1 lb. chicken wings {6-8 wings}
1 teaspoon Arizona dreaming
4-6 bone-in or BS chicken breasts
1 teaspoon fox point seasoning
1 {12oz} can of beer
1/2 teaspoon poultry seasoning
1/2 cup teriyaki sauce
1/2 lb. smoked wood chips {opt}
1 teaspoon fresh ground pepper

Steps:

In a large baking pan, combine beer, teriyaki sauce and seasonings. Stir to combine. Wash and dry chicken and trim off any fatty bits. Add chicken wings and chicken breasts to the marinade, cover with aluminum foil and refrigerate overnight. You can also use 2 large bowls and cover with plastic wrap. Put smoked wood chips in a pail of water and soak them for at least 2 hours before putting them on the charcoal. Wrapping loosely in foil and poking holes in the foil is an easy way to use wood chips. Grill bone-in chicken breasts over indirect heat 40 minutes, turning once. Add chicken wings for the final 25 minutes, turning once. If using boneless/skinless breasts, start them at the same time as the wings. Watch carefully, sometimes it only takes 15 minutes to cook.

Tandoori Chicken image

Provided by Kittencalrecipezazz

Categories Chicken

Time P1DT30m

Yield 4 serving(s)

Number Of Ingredients 12

2 1/2-3 lbs chicken pieces
16 ounces plain yogurt
1 tablespoon grated gingerroot
2 -3 cloves fresh minced garlic
2 teaspoons paprika
1 1/2 teaspoons cinnamon
1 teaspoon cumin
1 teaspoon coriander
salt and pepper
1/4 teaspoon clove
1/2 cup chopped chutney (optional)
1 medium cucumber, sliced (optional)

Steps:

Rinse chicken, pat dry.
Place the chicken in a plastic bag, set into a deep bowl.
For marinade: Combine yogurt, gingerroot, garlic, paprika, cinnamon, cumin, coriander, salt, pepper and cloves; pour over chicken pieces in the bag, close marinade bag in the fridge overnight, turning bag occasionally.
Remove chicken from bag, RESERVE marinade.
Place chicken pieces, bone side down in center of grill; grill until chicken is tender, and the juices run clear, brushing with reserved marinade during the last 10 minutes of grilling time.
Serve with chutney and sliced cucumber if desired.
Note: the chicken may be done under the broiler, but it is best done on the grill.

Nutrition Facts : Calories 456.7, Fat 30.3, SaturatedFat 10.1, Cholesterol 145.3, Sodium 179.4, Carbohydrate 8.1, Fiber 1, Sugar 5.9, Protein 36.8

Tandoori Chicken image

Provided by littleturtle

Time 35m

Yield 4 serving(s)

Number Of Ingredients 12

4 boneless skinless chicken breasts
2 tablespoons lemon juice
1 tablespoon olive oil
2 teaspoons turmeric
2 teaspoons paprika
2 teaspoons fresh gingerroot, finely chopped
2 garlic cloves, finely chopped
1 teaspoon salt
1 teaspoon curry powder
1 teaspoon ground cardamom
1/2 teaspoon chili powder
3/4 cup low-fat yogurt

Steps:

Make 3-4 deep diagonal cuts in each chicken breast.
Sprinkle with lemon juice.
Combine next 9 ingredients in a bowl; then mix in the yogurt.
Coat chicken well with the tandoori marinade.
Place in a bowl, cover, and chill for at least 4 hours or over night.
Place chicken on a preheated grill; brush with extra marinade.
Grill, turning frequently, until chicken is tender and juice runs clear (12-14 minutes).
Remove, cover with foil, and continue cooking until the chicken is crisp and slightly blackened (5-10 minutes).

Nutrition Facts : Calories 204.7, Fat 6, SaturatedFat 1.4, Cholesterol 71.2, Sodium 695.2, Carbohydrate 6.7, Fiber 1.1, Sugar 3.6, Protein 30.2