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Fast Tandoori Chicken: Difference between revisions
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(Created page with "==Summary== Here’s a dead-simple weeknight meal that Mark Bittman came up with at the dawn of the century for fast tandoori chicken – chicken quickly marinated in yogurt a...") |
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# If you're broiling, line a baking sheet with aluminum foil for easier cleanup. Put chicken breasts on pan, underside facing up; reserve marinade that does not cling to breasts. Broil 3 to 4 minutes, or until lightly browned. Turn chicken, and spoon remaining marinade over. Broil on smooth side another 3 to 4 minutes, or until lightly browned. Garnish, add remaining lime juice over chicken and serve, spooning the cooked marinade over the meat and, if you're serving it, over rice. | # If you're broiling, line a baking sheet with aluminum foil for easier cleanup. Put chicken breasts on pan, underside facing up; reserve marinade that does not cling to breasts. Broil 3 to 4 minutes, or until lightly browned. Turn chicken, and spoon remaining marinade over. Broil on smooth side another 3 to 4 minutes, or until lightly browned. Garnish, add remaining lime juice over chicken and serve, spooning the cooked marinade over the meat and, if you're serving it, over rice. | ||
# If grilling, cut marinade by half. Cook 3 to 4 minutes a side, until chicken browns and is cooked through, at times brushing with marinade. Garnish, add lime, serve. | # If grilling, cut marinade by half. Cook 3 to 4 minutes a side, until chicken browns and is cooked through, at times brushing with marinade. Garnish, add lime, serve. | ||
==Source== | |||
[https://cooking.nytimes.com/recipes/11474-fast-tandoori-chicken New York Times] | |||