This is similar to the tandoori chicken served at Indian restaurants. The traditional tandoor oven is shaped like a large clay urn with very hot coals at the bottom. The chicken (or other meats or vegetables) is skewered and placed point down in the center of the oven. The chicken cooks very quickly, developing a tasty crust as the juices drip down onto the coals, giving the meat a unique and sweet fragrance. I’ve adapted the technique to the grill, but you could also make this in a preheated 500°F. oven, placing the chicken pieces on a rack. Boneless breasts or thighs will cook through in just 6 to 8 minutes.
Wash the Chicken, remove the skin, and pat dry. With the point of a sharp knife, cut several short, shallow (about
Coat the chicken with the yogurt marinade and refrigerate covered for at least 2 hours and up to 12 (see Note). Turn occasionally. Prepare a charcoal fire with medium-hot coals and brush the grill with oil. Remove the chicken from the marinade and wipe clean with your fingers. Grill slashed side up until richly colored. Turn and grill on the other side until cooked through.
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