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Tandoori-Style Chicken

2 cups plain yogurt
3 Tbsp minced garlic
1/3 cup lemon juice
1 tsp black pepper
2 Tbsp grated fresh ginger
1 Tbsp curry powder
1 tsp turmeric
1/2 tsp cayenne or to taste (optional)
6 lb skin-on, bone-in chicken pieces

1. In a large zipper-lock plastic bag, combine yogurt, garlic, lemon juice, pepper, ginger, curry powder, turmeric, and cayenne (if using). Close bag and squeeze to combine ingredients.

2. Add chicken pieces and toss to coat. Label, and freeze.

To cook after freezing: Thaw completely in the refrigerator, or use the cold water method (place food in large leak-proof bag; immerse in cold water, changing water every 30 minutes). Heat grill to medium-high heat, leaving an area unlit for indirect grilling. Lightly spray the grill rack with cooking spray. Remove chicken from marinade, shake off any excess, and discard marinade. Grill chicken, skin side up, for about 8 minutes or until browned. Turn and brown on second side for about 8 minutes. Move chicken from the direct heat and continue to cook via indirect heat for about 10 minutes or until fully cooked and 160°F. Alternatively, bake in a preheated 375°F oven for about 35 minutes or until browned and cooked through.

The Complete Idiot's Guide to Easy Freezer Meals
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