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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 06-23-2010, 04:58 PM   #16
hammerz_nailz
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Mouth watering chicken thighs ...Yum.
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Unread 06-23-2010, 09:19 PM   #17
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Quote:
Originally Posted by milehigh View Post
Great tutorial! And with homemade naan and chutney!
Care to share your marinade recipe?

Paul
Here you go!

Moose’s Tandoori Chicken

Ingredients
  • 1 (4 to 4 1/2 pound) chicken, cut into 8 pieces, skin removed ( Or 8 thighs)
  • 2 tablespoons olive oil
  • 1/2 white onion, quartered
  • 4-6 whole Garlic cloves
  • 2 tablespoons chopped ginger
  • 1 tablespoon paprika
  • 2 1/2 teaspoons salt
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 1 teaspoon turmeric
  • 1 teaspoon ground coriander
  • 1 teaspoon garam masala
  • 1/2 teaspoon cayenne (optional)
  • 1/2 cup plain yogurt
  • 1-2 tablespoons fresh lemon juice

Directions
Using a knife, cut diagonal slices 1-inch apart, and 1/2-inch deep into the larger pieces.


Combine the oil, onion, garlic, ginger, lemon juice and process in a blender or food processor on high speed to a paste. Then add the paprika, salt, cumin, turmeric, coriander, garam masala, and cayenne, and process until well blended. Add the yogurt, and process to a smooth sauce, scraping down the sides to combine all the ingredients. Pour the marinade into either a baking dish or Ziploc bag over the chicken. Turn to coat evenly, rubbing the marinade into the holes and slits. Cover tightly with plastic wrap if using a baking dish, or seal the Ziploc bag, refrigerate for at least 4 hours, and up to 12 hours, turning occasionally.

Set up a charcoal grill for indirect cooking with hot coals banked to one side. If you like a smokier tasting chicken, place a chunk of hardwood over the hot coals. Place chicken on the cool side of the grill and cook for 8 to 10 minutes on the first side. Turn, and cook on the second side for 8 to 10 minutes. Move the chicken to the hot side, and continue cooking, turning chicken pieces every 2 mins or as needed until the chicken is cooked through, but still tender. Let chicken rest 10 mins before serving. Serve with fresh cilantro garnish and lemon slices.
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Unread 06-23-2010, 09:22 PM   #18
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Good looking chicken!!
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Unread 06-23-2010, 09:25 PM   #19
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Nice!
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Unread 06-23-2010, 10:50 PM   #20
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Quote:
Originally Posted by Grillman View Post
That looks great... and it's a good thing you used thighs; because
as they say...."The Thigh's the Limit"
Why stop at the thighs? All the good stuff is just above...
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Unread 06-23-2010, 11:06 PM   #21
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Quote:
Originally Posted by Moose View Post
Why stop at the thighs? All the good stuff is just above...
Thanks for keeping us abreast of the situation and; going above and
beyond the thighs.
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Unread 06-24-2010, 12:30 AM   #22
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Quote:
Originally Posted by Grillman View Post
Thanks for keeping us abreast of the situation and; going above and
beyond the thighs.
Once again, you have a most unique way with words, my friend...
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Unread 06-24-2010, 12:50 AM   #23
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Looks fantastic Moose!
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Unread 06-24-2010, 03:58 AM   #24
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Very nice Moose!
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Unread 06-24-2010, 10:16 AM   #25
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Quote:
Originally Posted by Moose View Post
If you ever see one for sale on CL or a yardsale, BUY IT! It is a super reverse searing machine. It circulates heat differently than a weber kettle which makes it ideal for reverse sear, plus the height of the lid permits for larger roasts, beer can chickens etc.

You always amaze me with what you do with your chicken! Looks awesome. I love Indian food.

I saw a Kingsford Oval on CL about a year ago and it was gone in about an hour before I could get my hands on it. Always have my eye out for one.
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Unread 06-24-2010, 11:53 AM   #26
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Wow awesome! Gotta try this. Did you make the Naan or buy it?
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Unread 06-24-2010, 01:51 PM   #27
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Awesome looking chicken, Moose!

Next time try adding a few squirts of mayo to the marinade - helps the marinade crisp up a little when you do the final searing over high heat, and keeps the meat very moist. This essentially replaces the basting with ghee which is called for in traditonal recipes... kind of self-basting. I think you will like it.
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Unread 06-24-2010, 02:38 PM   #28
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Quote:
Originally Posted by caliking View Post
Awesome looking chicken, Moose!

Next time try adding a few squirts of mayo to the marinade - helps the marinade crisp up a little when you do the final searing over high heat, and keeps the meat very moist. This essentially replaces the basting with ghee which is called for in traditonal recipes... kind of self-basting. I think you will like it.
Caliking,

Thanks for the tip - I will give that a shot next time! I know you specialize in Tandoori - I'm curious what you think of my recipe? Would love to try yours as well!
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