Get ready to embark on a culinary journey that will transport you straight to the vibrant streets of India, right in the comfort of your own backyard! This Exotic Spicy Tandoori Chicken Braai Marinade is not just a recipe—it's a flavor explosion waiting to happen. Imagine tender chicken thighs infused with a tantalizing blend of yogurt, tandoori spices, and aromatic herbs, grilled to perfection over sizzling coals. Whether you're a spice lover or a barbecue enthusiast, this recipe promises to elevate your grilling game and impress even the most discerning food critics.
Prep Time: 15 mins
Cook Time: 1 hrs
Total Time: 1 hrs 15 mins
Cuisine: Indian
Serves: 4 servings
Ingredients
- 4 chicken thighs, skinless
- 1 cup plain yogurt
- 2 tbsp tandoori spice mix
- 1 tbsp lemon juice
- 2 cloves garlic, minced
- 1 inch ginger, grated
- Salt to taste
Instructions
- In a large mixing bowl, combine plain yogurt, tandoori spice mix, lemon juice, minced garlic, grated ginger, and salt. Whisk thoroughly to create a smooth, well-blended marinade.
- Place the skinless chicken thighs in the marinade, ensuring each piece is completely coated. Use your hands to massage the marinade into the chicken, allowing the spices to penetrate deeply.
- Cover the bowl with plastic wrap and refrigerate for at least 2-4 hours, preferably overnight. This extended marination time allows the flavors to fully develop and tenderize the chicken.
- Prepare your braai (barbecue) by heating the coals until they are white-hot and create an even, medium-high heat distribution.
- Remove the chicken from the refrigerator 30 minutes before cooking to allow it to come to room temperature, which ensures more even cooking.
- Grill the marinated chicken thighs on the braai, turning occasionally, for approximately 35-45 minutes. Ensure the internal temperature reaches 165°F (74°C) for food safety.
- During grilling, baste the chicken with remaining marinade every 10-15 minutes to keep it moist and enhance the flavor profile.
- Once cooked, remove from heat and let the chicken rest for 5-10 minutes to allow juices to redistribute.
- Serve hot, garnished with fresh cilantro and lemon wedges, accompanied by naan bread or rice.
Tips
- Marination is Key: For maximum flavor, marinate the chicken overnight. The longer the chicken sits in the marinade, the more intense and deep the flavors become.
- Temperature Control: Ensure your braai coals are medium-hot. Too high, and you'll burn the exterior; too low, and you'll miss out on that perfect char.
- Don't Skip Resting: Allow the chicken to rest after grilling. This helps redistribute the juices, ensuring each bite is moist and succulent.
- Basting Technique: Regularly baste the chicken with leftover marinade to keep it juicy and enhance the flavor profile.
- Food Safety First: Always use a meat thermometer to confirm the internal temperature reaches 165°F (74°C) for safe consumption.
- Serving Suggestion: Pair with cooling raita, fresh naan, or fragrant basmati rice to balance the spicy marinade.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 5g
Protein: 30g
Fat: 12g
Saturated Fat: 4g
Cholesterol: 150mg
