Fiji-Style Grilled Tandoori Chicken
Inspired by the vibrant flavors of Indian cuisine and my delightful experiences in Fiji, this Grilled Tandoori Chicken marries traditional Indian spices with a tropical twist. The juicy chicken is marinated in a rich blend of spices and yogurt, resulting in tender, flavorful meat that can be enjoyed hot off the grill or as a cold dish in a salad. Whether you're hosting a summer barbecue or looking to impress your guests with a taste of the islands, this dish is sure to be a crowd-pleaser, even among the East Indian community. Let the aromatic spices transport you to sunny beaches with every bite!
N/A
Servings
180
Calories
13
Ingredients
Ingredients
skinless chicken pieces
2 lbs (Remove skin and fat, make incisions)
tomato paste
1 tablespoon (none)
fresh gingerroot
1/2 teaspoon (finely grated)
garlic
1 clove (minced)
hot red pepper flakes
1/4 teaspoon (none)
chili pepper
1/4 teaspoon (none)
plain yogurt
2 tablespoons (none)
dried coriander
1/4 teaspoon (leaf crumbled)
ground cumin
1/2 teaspoon (none)
salt
3/4 teaspoon (none)
curry powder
1/4 teaspoon (none)
saffron strands
6 whole (none)
olive oil
2 tablespoons (none)
Instructions
1
Prepare the chicken by removing any skin and excess fat. Make several deep incisions (about 1/4 inch) in each piece to allow the marinade to penetrate.
2
In a large mixing bowl, whisk together the tomato paste, freshly grated ginger, minced garlic, hot red pepper flakes, chili pepper, plain yogurt, crumbled coriander, ground cumin, salt, curry powder, saffron strands, and olive oil until smooth and well combined.
3
Add the prepared chicken pieces to the marinade, making sure each piece is thoroughly coated. Cover the bowl with plastic wrap or transfer to a zip-top bag and marinate in the refrigerator for at least 5 hours or overnight for maximum flavor and tenderness.
4
Before grilling, spray your barbecue grill with a non-stick vegetable spray and preheat it to medium-high heat.
5
Remove the chicken from the marinade (reserving any extra marinade for basting) and place the pieces directly onto the preheated grill.
6
Grill the chicken for 20 to 25 minutes, ensuring to turn the pieces halfway through for even cooking. Baste with the reserved marinade periodically to enhance the flavor.
7
To check for doneness, slice into the thickest part of the chicken; the meat should be completely white with no pink showing.
8
Serve the grilled tandoori chicken hot or allow it to cool for serving cold. Enjoy!
Nutrition Information
7.5g
Fat
5g
Carbs
25g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is Fiji-Style Grilled Tandoori Chicken?
It is a fusion dish that combines traditional Indian tandoori spices with a tropical Fijian influence, resulting in a juicy, aromatic grilled chicken.
How long should I marinate the chicken for this recipe?
For maximum flavor and tenderness, the chicken should be marinated for at least 5 hours, or ideally overnight in the refrigerator.
What is the calorie count for a serving of this chicken?
Each serving contains approximately 180 calories.
Can this chicken be served cold?
Yes, this chicken is delicious served either hot off the grill or cold, making it a great addition to salads.
What type of yogurt should I use in the marinade?
The recipe calls for 2 tablespoons of plain yogurt to create a rich and creamy marinade.
How do I prepare the chicken pieces before marinating?
You should remove any skin and excess fat, then make several deep incisions about 1/4 inch deep in each piece to help the marinade penetrate.
What spices are used in the Fiji-style marinade?
The marinade includes tomato paste, ginger, garlic, red pepper flakes, chili pepper, coriander, cumin, curry powder, and saffron.
How long does the chicken take to grill?
The chicken typically takes between 20 to 25 minutes to grill, turning halfway through.
What is the recommended grill temperature?
The barbecue grill should be preheated to medium-high heat before adding the chicken.
How do I know when the tandoori chicken is fully cooked?
Slice into the thickest part of the meat; it should be completely white with no pink showing.
Is saffron included in this recipe?
Yes, the recipe uses 6 whole saffron strands to add a distinct flavor and color.
Should I grease the grill before cooking?
Yes, it is recommended to spray the grill with a non-stick vegetable spray before preheating.
How much chicken does this recipe require?
This recipe is designed for 2 lbs of skinless chicken pieces.
What type of oil is used in the marinade?
The recipe uses 2 tablespoons of olive oil.
Can I use the leftover marinade during cooking?
Yes, you should reserve any extra marinade to baste the chicken periodically while it is on the grill.
How much protein is in this dish?
There are 25g of protein per serving.
What is the carbohydrate content of this recipe?
This recipe contains 5g of carbohydrates per serving.
What is the fat content for this grilled chicken?
Each serving contains 7.5g of fat.
Does this recipe use fresh or ground ginger?
The recipe calls for 1/2 teaspoon of finely grated fresh gingerroot.
Is garlic used in this Fiji-style recipe?
Yes, the recipe includes 1 clove of minced garlic.
What is the purpose of the tomato paste?
Tomato paste is used to provide a base for the marinade, contributing to the color and depth of flavor.
Is this recipe considered spicy?
With hot red pepper flakes, chili pepper, and curry powder, the recipe has a spicy kick.
How many ingredients are in this recipe in total?
There are 13 main ingredients including the chicken and various spices.
What is the consistency of the marinade?
The marinade should be whisked until it is smooth and well combined.
Can I use dried coriander?
Yes, the recipe specifically calls for 1/4 teaspoon of crumbled dried coriander leaf.
Is salt included in the spice blend?
Yes, the recipe uses 3/4 teaspoon of salt.
What is the recommended serving size?
While the specific serving size isn't listed, the 2 lbs of chicken typically serves multiple people based on standard portions.
Is this dish suitable for a summer barbecue?
Absolutely, it is specifically mentioned as a crowd-pleaser for summer barbecues.
What makes this 'Fiji-Style'?
It is inspired by the vibrant Indian-influenced flavors found in Fiji, creating a unique tropical variation of the dish.
Should the chicken be skinless?
Yes, the instructions state to remove any skin and excess fat for the best results.