Oven-Roasted Tandoori-Inspired Jerk Chicken. Butter Chicken, Chicken Tikka Masala or Tandoori Chicken?? Any outing to an Indian restaurant causes a Tandoori chicken - baked in the oven! Recipe source - Inspired by Qmin Indian cookbook, a restaurant I used to frequent in my.
What Cut of Chicken Can You Use.
When you visit an Indian restaurant and order tandoori chicken, almost always you will get.
Tandoori Cornish Game Hen in Indian Style in Easy Steps.
you can cook Oven-Roasted Tandoori-Inspired Jerk Chicken using 16 ingredients and 7 steps. Here is how you achieve that.
Ingredients of Oven-Roasted Tandoori-Inspired Jerk Chicken
- You need 10-12 of bone-in, skin-on chicken drums and/or thighs, scored twice on the skin side, about 1/4" deep, 2 inches long, and about an inch apart.
- Prepare of For the marinade:.
- Prepare 1/4 cup of oil.
- Prepare 1/2 cup of yogurt.
- It's 1/4 cup of soy sauce.
- Prepare 2 Tablespoons of lime or lemon juice.
- Prepare 5 Tablespoons of dark brown sugar.
- You need 2 Tablespoons of apple cider vinegar.
- It's 2 Tablespoons of dried thyme.
- You need 4 teaspoons of ground allspice.
- It's 8 cloves of garlic.
- It's of up to 8 Scotch Bonnet or Habanero chilies.
- It's 5 of green onions, cut into 2-inch segments.
- It's 2 of shallots, coarsely chopped.
- Prepare 1 of one-inch piece ginger, peeled and coarsely chopped.
- Prepare 1-2 teaspoons of liquid smoke.
Take out of the Oven and ENJOY with your family/friends. Oven baked chicken with this jerk marinade is pretty much as tasty as when it is grilled. The chicken is moist and tender and jerk marinade crisps up and creates a nice coating on the chicken. Here are some other jerk or Jamaican inspired recipes.
Oven-Roasted Tandoori-Inspired Jerk Chicken instructions
- Place all the marinade ingredients in a food processor or blender and process until smooth. If you want to make extra dipping sauce, reserve 2/3 cup of marinade and set aside..
- With cooking gloves on (because of the habaneros), put chicken in a large mixing bowl or other container and pour the remainder of the marinade over it, mixing it gently but thoroughly to evenly season each piece. A gallon Ziploc type bag is great for even marinating - specially if you lay all the meat in a single layer, suction all the air out of it, and lay it on its side in the fridge. Even then, you may wish to flip the bag halfway through the marinating time just to make sure..
- Let chicken marinate for at least 6 and up to 24 hours..
- An hour before cooking, take the chicken out of the fridge and lay it in a single layer on either a sturdy sheet pan (not cookie sheet) with a grill rack over it (my preferred method) or on a broiler pan with slats, skin side up, and let it come up to room temp. I mention this often, but bringing your protein up to room temp results in a better outer sear, which results in more internal juiciness..
- 20 mins before cooking, preheat your oven to 450F. Put the chicken on the center rack of the oven & roast for 45 to 55 mins, depending on the size of your chicken pieces. The chickens I use are usually about 4 pounds, & their drums and thighs aren't all that big, so 45 mins was plenty for me. If you buy drums & thighs in your typical supermarket pre-pack, it's likely that your chicken is bigger and will require somewhere between 50 to 55 minutes..
- IF YOU'RE MAKING THE DIPPING SAUCE... Preheat a small sauce pan to medium with a half Tbsp of oil in it, pour in the reserved marinade, bring to a gentle boil for 1 minute, then turn the heat down to medium low and simmer for another 3 or 4 minutes. Because that marinade hasn't touched chicken, technically you don't have to cook it for food safety purposes, but the caramelization and concentration of flavors that happens when you do this deepens and rounds out the sauce..
- That's it! Enjoy. :).
Tandoori-Inspired Oven Chicken Skewers. this link is to an external site that may or may not meet accessibility guidelines. Remove chicken from marinade and et in shallow roasting pan, breast side up. Chicken tandoori is simply chicken marinated in yogurt, citrus, and spices, then grilled or broiled. The name comes from the cylindrical clay oven — or tandoor — in which the dish is traditionally prepared. This is my favorite version: the chicken is deliciously spiced with super-crispy skin, and the mango.