BBQ Chicken
No Tandoori oven? No problem! This is Indian BBQ on an American-style backyard grill. It is BBQ Chicken like you’ve never had before, with a yogurt-cilantro-mint sauce instead of traditional BBQ sauce. Note from Chef Adam: You can use a gas grill or a charcoal/wood burning grill. If using a charcoal/wood grill, you’ll need to move the hot coals to one side and cook on the cool side. Cover partially with the lid to allow the smoke to escape. You’re not trying to smoke the chicken, just roast it. This recipe will take 1.5 hours to prepare and requires an overnight rest in the refrigerator. Serves 8-10
Recipe Ingredients
- - 2 cups Whole Milk Greek Yogurt
- - 1 Bunch Fresh Cilantro
- - 1/2 of a Medium Yellow Onion, peeled and chopped into 1-inch pieces
- - 1-Inch piece of Gingerroot, peeled and roughly chopped
- - 1 tbsp chopped Fresh Garlic
- - 2 tbsp Dried Mint Leaves or 4 tbsp Fresh Mint Leaves
- - Zest and juice of half a Lemon
- - 4-6 Green Chili Peppers, your choice of jalapeno, serrano or other
- - 1/2 of a Green Bell Pepper, cored, seeded and chopped into 1-inch pieces
- - Salt & Pepper to taste
- - 4 lbs Chicken Leg Quarters, separated into thighs and drumsticks
- - 1 tbsp ground Coriander
- - 1 tbsp Cumin Seeds
- - 1 tbsp Kosher Salt
Recipe Instructions
- Make a marinade by placing the yogurt, cilantro, onion, gingerroot, garlic, mint, lemon zest and juice, chili peppers, and bell pepper into a blender and puree until smooth. Taste and season with salt and pepper as desired. Reserve 1 cup of the yogurt sauce, storing tightly covered in the refrigerator.
- Place the chicken in a large baking dish and pour the remaining yogurt puree over the chicken, making sure it completely covers the chicken pieces. Sprinkle with the ground coriander, cumin seeds, and salt.
- Cover tightly and refrigerate at least overnight, but no longer than 24 hours.
- Heat your grill to 450-500˚F. Scrape the grill grates clean and then wipe the grates with a paper towel dipped in vegetable oil. Place the chicken on the hot grill and quickly sear the chicken on all sides. It will take about 10-15 minutes on each side.
- After both sides are seared turn half of the burners off and move the chicken to the “cool” side, close the grill lid and roast for about 15 minutes.
- Turn the chicken, close the grill lid, and roast for another 15 minutes.
- Once the chicken has reached an internal temperature of 165°F allow it to roast for an additional 20 minutes. This will allow the connective tissue to breakdown and leave the chicken fall-apart tender. The chicken will be crispy and very dark brown.
- Serve with reserved yogurt sauce, either as a side for dipping or as a sauce poured over the platter of chicken. This fresh sauce will be bright and spicy!