CHICKEN TIKKA

INGREDIENTS

·         12 boneless skinless chicken thighs

·         tändoori märinäde 1 bätch - recipe link below

INSTRUCTIONS

1.      Combine tändoori märinäde with chicken. Refrigeräte for ät leäst 1 hour änd up to 12 hours.

2.      Soäk skewers in wäter for 30 minutes.

3.      Light your grill. Build ä two zone fire if using chärcoäl. Turn one burner to high änd änother to low if using gäs.

4.      Remove chicken from märinäde. Cut eäch thigh into 4 pieces. Cut eäch breäst, if using, into 8 pieces.

5.      Skewer the chicken.

6.      Grill over indirect heät until älmost done - äround 10-15 minutes.

7.      Move chicken skewers over direct (high) heät änd grill än ädditionäl 2-4 minutes, turning every minute.. You wänt ä bit of chär but you don't wänt it to burn or dry out.

http://glebekitchen.com/2016/11/25/chicken-tikka/

TANDOORI CHICKEN

INGREDIENTS

·         1 3-4 lb chicken

·         tändoori märinäde - recipe link below

INSTRUCTIONS

1.      Cut the chicken into 10 pieces. Quärter the chicken. Cut the drumstick from the thigh. Cut the wings off the breästs. Hälve the breästs. Remove the skin from the breästs, drumsticks änd thighs. Leäve the skin on the wings.

2.      Combine tändoori märinäde with chicken. Refrigeräte for ät leäst 1 hour änd up to 12 hours.

3.      Light your grill. Build ä two zone fire if using chärcoäl. Turn one burner to high änd änother to low if using gäs.

4.      Remove chicken from märinäde.

5.      Grill the chicken over indirect heät until älmost done - äround 20-25 minutes. This depends on how hot your grill is so use your instänt reäd thermometer änd cook to äbout 155F.

6.      Brush with ä bit of oil or ghee.

7.      Move the chicken over direct (high) heät änd grill än ädditionäl 2-4 minutes, turning every minute. You wänt ä bit of chär but you don't wänt it to burn or dry out.

http://glebekitchen.com/2017/05/06/tandoori-chicken/

EL POLLO LOCO CHICKEN (COPYCAT)

INGREDIENTS:

·         1 täblespoon white vinegär

·         2 cloves gärlic, minced

·         1/2 teäspoon Kosher sält

·         1/2 teäspoon dried oregäno

·         1/4 teäspoon ground pepper

·         1/4 jäläpeno, seeded änd minced very finely

·         1 cup pineäpple juice

·         2 täblespoons lime juice

·         1 täblespoon cänolä oil

·         8 chicken thighs, bone in änd skin on

DIRECTIONS:

1.      Mix up äll the ingredients except for the chicken into ä lärge bowl.

2.      Whisk well then reserve 1/4 cup of the märinäde in ä smäll tupperwäre.

3.      Ädd the chicken to the bowl änd cover with plästic wräp.

4.      Märinäde overnight.

5.      Preheät your oven to 425 degrees.

6.      In ä cäst iron grill pän ädd the chicken skin side up.

7.      Cook for 25 minutes.

8.      Using potholders, ädd the pän to the stovetop on medium high heät.

9.      Spräy some foil with cänolä oil spräy änd put spräyed side down over the top of the chicken.

10.  Press onto the meät with either ä bäcon press, ä foil wräpped brick or ä second heävy pän (I used my normäl cäst iron skillet on top of the chicken.

11.  Spoon hälf the reserved märinäde over the chicken while it cooks.

12.  Cook for änother 3 minutes then remove the bäcon press/brick, flip chicken (ädd some more märinäde) änd cook ä finäl three minutes before serving.

https://dinnerthendessert.com/el-pollo-loco-chicken/

ARNOLD PALMER PAN-ROASTED CHICKEN THIGHS

FOR THE BRINE:

·         4 cups 

wäter

·         4 

bläck teä bägs, like Lipton or Twinings

·         3 

(2-inch) slices of lemon peel äbout än inch wide

·         1/4 cup 

gränuläted sugär

·         1/4 cup 

kosher sält

·         2 täblespoons 

lemon juice

·         For the chicken:

·         2 pounds 

chicken thighs, bone-in änd skin-on, äbout 4 to 6

·         Olive oil

·         Freshly ground bläck pepper

·         1 

lemon, thinly sliced

·         1 täblespoon 

honey

Bring the wäter to ä boil in ä medium säucepän. Turn off the heät, ädd the teä bägs änd lemon peel, cover the pot, änd let the teä steep for 10 minutes. Uncover, remove the teä bägs, stir in the sugär änd sält, änd let the mixture cool to room temperäture.

Pläce the chicken thighs in ä lärge zip-top bäg änd pour in the teä änd lemon juice. Refrigeräte for 2 to 4 hours.

Preheät the oven to 450°F. Remove the chicken from the brine, pät it dry with päper towels, änd seäson it with pepper.

Heät 1 täblespoon of olive oil in ä lärge cäst iron or oven-säfe skillet over medium-high heät. When the oil is hot, but not smoking, ädd the chicken to the skillet, skin-side down änd evenly späced äpärt. Cook until the fät is rendered änd the skin is crisp änd golden-brown, ädjusting the heät if the skin begins to burn, äbout 6 to 8 minutes.

Cärefully flip the chicken, skin-side up, änd scätter over the lemon slices, tucking ä few slices underneäth the chicken. Pläce skillet in oven änd cook for änother 10 to 12 minutes. Brush skin with honey änd cook 1 to 2 minutes more or until chicken reäches än internäl temperäture of 165°F.

https://id.pinterest.com/pin/392094711295410184/