Tandoori Barbecued Chicken
|White wine vinegar||1 Tablespoon|
|Lime juice||1⁄4 Cup (4 tbs)|
|Crushed red pepper flakes||1⁄2 Teaspoon|
|Garlic||2 Clove (10 gm), minced or pressed|
|Minced ginger||1 Tablespoon|
|Plain yogurt||1⁄2 Cup (8 tbs) (Low Fat Or Nonfat)|
|Whole chicken legs||20 Ounce|
In a blender or food processor, whirl vinegar, lime juice, pepper flakes, cumin seeds, turmeric, paprika, cilantro, parsley, garlic, and ginger until blended.
Add yogurt and whirl until smooth.
Rinse chicken and pat dry.
With a sharp knife, slash each chicken leg through to thigh and drumstick bones along entire length.
Place chicken in a medium-size bowl; add yogurt marinade and turn chicken to coat well.
Cover and refrigerate for at least 1 hour or until next day.
To grill chicken, ignite 30 to 40 charcoal briquets on fire grate of a barbecue with a lid.
When coals are dotted with gray ash, bank about half of them on each side of fire grate; place a metal drip pan in center.
Set cooking grill in place 4 to 6 inches above coals; lightly grease grill.
Drain chicken briefly, reserving marinade; place chicken on grill above drip pan.
Cover barbecue, open drafts, and cook chicken, basting occasionally with marinade, until meat near thighbone is no longer pink; cut to test (about 40 minutes).
To oven-cook chicken, drain briefly, reserving marinade; place chicken in a 7- by 11-inch baking dish.
Bake in a 350° oven for 30 minutes, basting occasionally with marinade.
Then transfer chicken to a foil-lined broiler rack.
Broil 4 to 6 inches below heat, turning once or twice, until skin is crisp and meat neat thighbone is no longer pink; cut to test (about 10 minutes).