Ingredients
-
2
-
3
-
1
-
2
-
1
-
1
-
1/2
-
1/4
-
1/4
-
1/4
-
-
-
-
-
Directions
Indian Spiced Chicken,Serve this with lemon wedges for guests to squeeze onto their chicken.,Excellent Indian Chicken! I loved the blending of the flavors. I marinated for about 6 hours so it had a chance to permeate the meat. Served with Indian rice and some Naan it was a great Indian dinner that my DH and I loved!,Excellent chicken! I almost always enjoy Indian spices, and this combination was very nice. I marinated vegetables in a similar spice mix (rice vinegar with cumin, ginger, coriander, and cayenne pepper) to serve with it.
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Steps
|
1
Done
|
In Small Bowl, Stir Together Oil and Garlic. Stir in Water, Paprika, Ginger, Coriander, Cumin, Nutmeg, Turmeric and Cayenne Pepper. |
|
2
Done
|
Spoon 1 Tbsp (15 M L) Into Another Small Bowl; Stir in Lemon Juice and Set Aside. Arrange Chicken in Single Layer in Shallow Glass Dish; Brush With Remaining Spice Mixture. Cover and Refrigerate Chicken For 1 Hour. |
|
3
Done
|
(chicken Can Be Prepared to This Point and Refrigerated For Up to 24 Hours; Let Stand at Room Temperature For 30 Minutes.) Place Chicken, Flesh Side Down, on Greased Grill Over Medium-High Heat; Close Lid and Cook For 5 Minutes. |
|
4
Done
|
Turn and Brush Flesh With Reserved Lemon Mixture. Close Lid and Cook, Turning Often, For About 12 Minutes Longer or Until Chicken Is No Longer Pink Inside and Juices Run Clear When Chicken Is Pierced. |
|
5
Done
|
Serve With Lemon Wedges. |
