Spicy Indian Chicken Bbq Recipes

SPICY INDIAN CHICKEN BBQ

Steps:

• Grind everything together, except for the chicken drumsticks, to a fine and thick paste in your grinder/mixer.
• Gently, make thin slits on the chicken drumsticks.
• Marinate them with the above prepared ground paste.
• Cover and refrigerate overnight{or for 24 hours}.
• Barbecue the chicken drumsticks or grill in a moderate oven for 30 minutes.
• Squeeze a little lemon juice over the grilled/barbecued chicken drumsticks.
• Garnish with green chillies and cashewnuts.
• Serve!

INDIAN SPICED GRILLED CHICKEN

Steps:

• Place chicken breasts in a large resealable plastic bag or glass dish.
• In a small bowl, whisk together marinade: yogurt through cayenne. Pour over the chicken and marinate in the refrigerator for 30 minutes or overnight.
• Pre-heat the grill to high and spray with non-stick cooking or grilling spray.
• Grill chicken breasts 6-8 minutes per side, turning once, or until chicken reaches internal temperature of 165 degrees F.

SPICY INDIAN INSPIRED GRILLED CHICKEN

Steps:

• Place these in a mortar and pestle/ grinder to make a fine powder-.
• Black pepper, Paprika/ Red chili powder, Chipotle pepper, Garam masala, Cumin seeds, Oregano, Salt, Garlic cloves.
• Transfer this in a zip-loc bag, add 2 Tbsp of Lemon juice, and 2 Tbsp of Sour cream or Yogurt.
• Place the Chicken breasts (450 g )into this bag and rub the contents all over them. Leave this to marinate for about 40 mins to an hour.
• Transfer these onto the baking dish. Drizzle 2 tbsp of Olive oil on the surface and grill for 15 minutes in a pre-heated oven. Turn the chicken breast back side up, and drizzle with some olive oil and grill for another 10 -15 minutes.
• Rest for 1 minute, and serve. I garnished it with some lemon wedges and Mayo which went as a good dip with this. You could even garnish with Cilantro or Coriander.

SPICY BBQ CHICKEN RECIPE BY TASTY

Steps:

• Add sliced ginger to a pot with lemon, chicken legs, garam masala, salt and water. Cook on high heat for 30 minutes
• Remove chicken when fully cooked and place into marinade for 5 minutes.
• Mix the breading ingredients together in a paper or plastic bag. Add the chicken legs one at a time and shake
• Remove the chicken, place back into the marinade (briefly), and place back into bag and shake.
• Heat 2 inches of sunflower oil on medium heat.
• Fry chicken in batches at 5-7 minutes per side, flipping until brown on each side.
• Transfer chicken onto a baking tray. The temperature of the chicken should be
• Heat the BBQ glaze ingredients together, stirring, in a pan on high heat until it forms a sticky glaze.
• Coat chicken legs with the glaze and broil for 5 minutes.
• Garnish with toasted sesame seeds and shallots and serve.
• Enjoy!

TANDOORI (INDIAN BARBECUED) CHICKEN

Steps:

• 1. Cut the wings off the chickens. Remove the neckbone carefully. Place the chickens on a cutting board and quarter them neatly. Then pull away the skin, using kitchen towels for a better grip if necessary. (Reserve the wings, neck, and skin for the stockpot.) Prick the chicken all over with a fork or a thin skewer. Make diagonal slashes 1/2-inch deep, 1 inch apart on the meat. Put the meat in a large bowl.
• 2. Add meat tenderizer and lemon juice to the chicken, and rub them into the slashes and all over for 2 minutes. Cover and marinate for 1/2 hour.
• 3. Put all the ingredients of the marinade into the container of an electric blender or food processor, and blend until reduced to a smooth sauce. (Alternatively, garlic and ginger may be crushed to a paste and blended with the remaining ingredients.)
• 4. Pour this marinade over the chicken pieces and mix, turning and tossing, to coat all the pieces well. (_A note of caution:_Since certain brands of _Tandoori_cooking tend to stain the fingers, it is advisable either to use a fork to turn the chicken pieces in the marinade or use a pastry brush to spread it over the chicken.) Cover and marinate for 4 hours at room temperature, or refrigerate overnight, turning several times. Chicken should not remain in the marinade for more than 2 days, because the marinade contains a meat tenderizer which, with prolonged marinating, alters the texture of the chicken meat to very soft and doughy.
• 5. Take the chicken from the refrigerator at least 1 hour before cooking to bring it to room temperature. The chicken is now ready to be either roasted in the oven or broiled over an electric or charcoal grill.
• To Roast in the Oven:
• Start heating the oven to 500°- 550°F. Take the chickens out of the marinade. Brush them with _ghee,_and place them on an extra-large shallow roasting pan, preferably on a wire rack. Set the pan in the middle level of the oven, and roast for 25-30 minutes, or until the meat is cooked through. There is no need to baste while the chicken pieces are roasting, because the enclosed environment keeps the chickens from drying excessively.
• To Broil Indoors:
• Preheat the broiler. Brush the grill with a little oil to prevent the meat's sticking. Place the chicken pieces, slashed side up, on the grill, and brush the slashed side with _ghee._Cook 2 to 3 inches away from the heat for 20 minutes. Turn and cook the other side for another 10 minutes, or until the chicken pieces are cooked through. Brush often with _ghee_during cooking.
• To Grill Outdoors:
• Fire the coal well in advance (about 1 1/2 hours before you are ready to begin cooking), so that a white ash forms over the surface of the coal. This is when the coal is at its hottest. Place the grill at least 5 inches away from the heat, and rub generously with oil. Place the chicken pieces, slashed side up, over the grill and brush them with _ghee._Let chicken cook without turning for 10 minutes. Turn, baste the other side, and cook for 10 minutes. Continue to cook, turning and basting the chicken every 10 minutes, until it is done. The cooking time for broiling and grilling usually varies widely. Much depends upon the intensity of the heat and its distance from the chicken. The point to remember is that the chicken pieces have been marinating in a very strong tenderizing solution for two days and therefore will cook much faster than standard broiled or barbecued chicken.
• Serve the chicken immediately, lightly brushed with ghee or oil and accompanied by Roasted Onions.