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Tandoori-Spiced Chicken

This buttermilk-bathed chicken borrows seasonings used in traditional East Indian tandoori cooking. The cucumber sauce cools the heat.

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  • Makes: 6 servings
  • Prep: 20 mins
  • Marinate: 2 hrs to 4 hrs
  • Grill: 50 mins to 1 hr

Tandoori-Spiced Chicken

Ingredients

Directions

  1. For brine, in a large bowl combine buttermilk, salt, sugar, and garlic. In a small bowl combine ginger, curry powder, onion powder, and cayenne pepper; set aside 2 teaspoons of the ginger mixture. Stir remaining ginger mixture into buttermilk mixture; stir to dissolve salt and sugar. Place chicken in a resealable large plastic bag set in a shallow dish. Pour buttermilk mixture over chicken to coat; seal bag. Marinate in the refrigerator for at least 2 hours or up to 4 hours, turning bag occasionally.
  2. Drain chicken; discard brine. Sprinkle chicken evenly with reserved 2 teaspoons ginger mixture.
  3. Prepare grill for indirect grilling. Test for medium heat above the drip pan. Place chicken pieces, bone sides down, on a greased grill rack over the drip pan. Cover and grill for 50 to 60 minutes or until tender and no longer pink (170 degrees F for breast halves, 180 degrees F for thighs and drumsticks).
  4. Serve chicken with Curry-Cucumber Sauce. Makes 6 servings.

Curry-Cucumber Sauce

Ingredients

Directions

  1. In a medium bowl combine cucumber, mayonnaise or salad dressing, buttermilk, curry powder, and ginger. Cover and chill until serving. Makes about 1-1/2 cups.

Nutrition Facts (Tandoori-Spiced Chicken)

    Per serving:
  • 286 kcal cal.,
  • 18 g fat
  • (4 g sat. fat,
  • 9 g polyunsaturated fat,
  • 1 g monounsatured fat),
  • 90 mg chol.,
  • 824 mg sodium,
  • 4 g carb.,
  • 0 g fiber,
  • 3 g sugar,
  • 25 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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