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Tandoori Chicken Skewers with Naan Bread

Jamie Purviance

Fuel Type:
  • People

    Serves 4 to 5

  • Prep Time

    20 mins

  • Marinating Time

    2 h

  • Grilling Time

    11 to 13 mins

Ingredients
Instructions

the Ingredients

Tandoori Chicken Skewerswith Naan Bread Recipe 935X580

Marinade

  • 1 cup whole milk European-style yogurt
  • 3 garlic cloves, minced or pushed through a press
  • 1 tablespoon extra virgin olive oil
  • 1 tablespoon fresh lime juice
  • 1 tablespoon finely grated peeled fresh ginger
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon sweet paprika
  • 1 teaspoon kosher salt
  • ½ teaspoon ground turmeric
  • ½ teaspoon ground cardamom
  • ¼ teaspoon cayenne
  • 2 pounds boneless skinless chicken thighs, cut in 1-inch pieces
  • Kosher salt
  • Freshly ground black pepper

Sauce

  • 1 cup whole milk European-style yogurt
  • ½ cup finely chopped seeded English cucumber
  • 1 garlic clove, minced or pushed through a press
  • 1 tablespoon finely chopped fresh mint leaves
  • 1 tablespoon fresh lime juice
  • ¼ teaspoon ground cumin
  • ¼ teaspoon kosher salt
  • ⅛ teaspoon freshly ground black pepper

Special Equipment

  • Grill & Griddle Station - Gourmet BBQ System
  • Bamboo Skewers

Take Your Grilling Anywhere

FIRE UP YOUR GRILL

Instructions

Tandoori chicken is an Indian specialty, where the chicken is marinated in yogurt and spices and grilled in tandoor, which is a cylindrical clay oven.
  • In a large bowl whisk the marinade ingredients. Add the chicken and stir to coat. Cover and refrigerate for at least 2 hours or up to 24 hours.
  • In a bowl combine the sauce ingredients. Refrigerate until use.
  • Prepare the grill for direct cooking over medium heat (350° to 450°F). Preheat the Weber Grill and Griddle Station for 10 minutes.
  • Remove the chicken from the marinade, allowing the excess to drip back into the bowl. Discard the marinade. Thread the chicken on the skewers.
  • Lightly oil the grill station grate. Grill the skewers on the grill station over direct medium heat until well marked on all sides and an instant read thermometer inserted in the center of the chicken pieces registers 165°F, 8 to 10 minutes, turning 3 to 4 times.
  • While the chicken is cooking, toast the naan on the griddle until warm and lightly marked, about 3 minutes, turning once. Remove and immediately brush with oil.
  • Serve the skewers with the naan and yogurt sauce.

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