Grilled chicken with lemon wedges stacked on a white plate, sitting on a table, with a standup propane grill in the background.

Tandoori Chicken with Grilled Lemons

Name: Tandoori Chicken with Grilled Lemons Recipe
Prep time: 12 h
Cook time: 50 min
Yield: 4-6 Servings
Cuisine: Poultry
Ingredients: 4 to 5 lbs Cut-up Chicken; 2 tsp Kosher Salt; 2 Lemons, juice; 2 Lemons, cut into sixths for serving; Melted Ghee or Butter, for basting; For Marinade:; 1/2 cup Yogurt; 2 tbsp Olive Oil; 2 cloves Garlic, creamed or pressed; 1 tbsp Grated Fresh Ginger; 1 tbsp Sweet Paprika; 2 tsp Ground Cumin; 1 tsp Ground Black Pepper; 1/2 tsp Ground Cardamom; 1/2 tsp Ground Coriander; 1/2 tsp Cayenne; Additional Items:; Large Baking Pan; Medium Bowl; Plastic Wrap

Courtesy of Bull Outdoor Products

Makes: 4 - 6 servings
Prep Time: 4 - 12 hours
Cook Time: 30 - 50 minutes

Ingredients:

Cut-up Chicken
Kosher Salt
Lemons, juice
Lemons, cut into sixths for serving
Melted Ghee or Butter, for basting

For Marinade:

Yogurt
Olive Oil
Garlic, creamed or pressed
Grated Fresh Ginger
Sweet Paprika
Ground Cumin
Ground Black Pepper
Ground Cardamom
Ground Coriander
Cayenne

Additional Items:

• Large Baking Pan
• Medium Bowl
• Plastic Wrap

Directions:

With a sharp knife, make a couple slashes into the flesh parts of the chicken pieces.
Place chicken in a large baking pan and sprinkle with salt.
Pour in lemon juice and massage the chicken pieces being sure to get lemon juice and salt into the slashes.
Leave to marinate, flipping a couple times, while you make the marinade.
In a bowl, whisk together all ingredients until until smooth and combined.
Pour the lemon juice off the chicken and spoon in the marinade.
Massage the marinade into the chicken making sure it is coated in the slashes and crevices as well.
Cover and marinate in the refrigerator for 4 hours to as long as overnight.
Remove chicken from refrigerator 45 minutes to and hour before cooking.
Set up grill for indirect grilling over medium heat.
Brush and oil grate when ready to start cooking.
Place the chicken skin-side up on the indirect side of the grill, close the lid and cook for 15 to 20 minutes.
Raise the lid and rearrange the chicken for even cooking.
Baste with melted ghee, close the lid and cook for another 15 minutes.
Flip the chicken, baste and cook for another 10 minutes.
During the last couple minutes of cooking, move the chicken over to the direct heat side of the grill and baste with a little butter and flip a couple times to crisp up and get a little char on the skin.
Be very careful of flare-ups and prepare to move the chicken around or back to the indirect side.
The chicken will be done when the internal temperature reaches 165℉ and is no longer pink at the bone.
Remove and serve.