Indian Tandoori BBQ Chicken

After living without a grill (husband didn’t consider our party grill a real grill) for years, husband and I don’t often think of grilling our meals. While I was growing up my parents frequently grilled our dinners. Our backyard and picnic table became another dining room in the summer and I distinctly remember my dad standing outside during Montana winters to grill. We were a grilling family. Husband, on the other hand, did not grow up with an extension of his parent’s kitchen being manufactured by Weber. Husband received a grill as a gift this year so we have been slowly starting to use it more often. Husband is not yet the “King of the Grill” but he likes to hang out with my dad while he grills so he can pick up tips and he is quick to fire up the grill when I ask.

I have decided that while the weather is still comfortable I need to work on my chicken grilling skills. Kraft foods lured me to this recipe with a place name in the title. The ingredients come together quickly and even with the two hour marinade time this is still a great weekday meal. I didn’t use the fenugreek leaves because I couldn’t find them but I also didn’t look very hard. I picked up some garam masala at World Market. All the other spices I had on hand. After cooking the chicken I saw a note at the bottom of the recipe that said you could substitute curry powder for all the spices, I will try this in the future. Heavens knows I have enough curry powder in the house! I removed the brand names from this recipe since I don’t feel that those really make a difference. Husband cooked the chicken on low for 24 minutes and it turned out perfectly done.

I forgot to grab a picture. Enjoy this one of the
acorn squash that grew in my compost bin.
Yup, they are connected!

¼ c. barbecue sauce, original flavor
¼ c. Greek yogurt, plain
2 T. lemon juice
1 T. oil
2 cloves garlic, minced
1 tsp. ground coriander
1 tsp. ground cumin
1 tsp. dried fenugreek leaves
1 tsp. garam masala
1 tsp. minced gingerroot
¼  tsp. chili powder
1 ½ lb. chicken drumsticks, skin removed

Mix all ingredients except chicken. Reserve a ¼ cup of the sauce. Pour remaining over chicken in shallow dish; turn to coat both sides of each drumstick. Refrigerate 2 hours to marinate.

Heat grill to medium-high heat. Remove chicken from marinade; discard marinade. Grill chicken 24 min. or until done (165ºF), turning and brushing occasionally with reserved sauce.

http://www.kraftrecipes.com/recipes/indian-tandoori-bbq-chicken-126206.aspx