Tandoori Chicken Wings on the Grill
Tandoori masala powder
Before you start, wash all surfaces and your hands with soap and warm water, and remember to wash your hands, utensils and cutting boards after they touch raw meat or eggs. Avoid cross-contamination by using a different cutting board for your meat and other ingredients. Make sure you’re cooking to safe temperatures and chilling any leftovers within two hours. For more food safety tips, visit our Food Safety at Home Section.
Combine all of the spice ingredients above and store in an airtight container.
Place chicken wings in a large bowl or into two large re-sealable bags.
Add oil, garlic, ginger, jalapeno, yogurt, lemon juice and tandoori masala in the bowl of a food processor. Process until smooth. Pour over the chicken wings in bags and toss to coat well. Marinate in the refrigerator preferably over night but for at least four hours.
Preheat the grill on medium high heat. Remove the chicken wings from marinade and discard. Grill on the top rack for 30 minutes with the lid down. Having the wings on the top rack reduces flare-ups but keep an eye on them during cooking. Flip, and grill another 20–30 minutes or until crisped and cooked through.
Serve wings on a platter over the mixed salad greens. Garnish with fresh wedges of lemon and sprigs of cilantro.
|Per 285 g serving||Amount|
|Saturated Fat||8 g|
|Per 285 g serving||% Daily Value|