Hello everybody, welcome to our recipe page. Today I’m gonna show you a way to prepare a special dish, Oven-Roasted Tandoori-Inspired Jerk Chicken. It is one of my favourite food recipe, this time i’am gonna make it a little bit tasty. This will be really delicious.

Oven-Roasted Tandoori-Inspired Jerk Chicken Recipe. Butter Chicken, Chicken Tikka Masala or Tandoori Chicken?? Any outing to an Indian restaurant causes a Tandoori chicken - baked in the oven!

You can have Oven-Roasted Tandoori-Inspired Jerk Chicken using 16 ingredients and 7 steps. Here is how you achieve that.

Ingredients of Oven-Roasted Tandoori-Inspired Jerk Chicken

Prepare 10-12 of bone-in, skin-on chicken drums and/or thighs, scored twice on the skin side, about 1/4" deep, 2 inches long, and about an inch apart.
Prepare of For the marinade:.
Take 1/4 cup of oil.
You need 1/2 cup of yogurt.
It’s 1/4 cup of soy sauce.
It’s 2 Tablespoons of lime or lemon juice.
Make ready 5 Tablespoons of dark brown sugar.
You need 2 Tablespoons of apple cider vinegar.
You need 2 Tablespoons of dried thyme.
It’s 4 teaspoons of ground allspice.
Prepare 8 cloves of garlic.
Prepare of up to 8 Scotch Bonnet or Habanero chilies.
Prepare 5 of green onions, cut into 2-inch segments.
Prepare 2 of shallots, coarsely chopped.
Take 1 of one-inch piece ginger, peeled and coarsely chopped.
It’s 1-2 teaspoons of liquid smoke.

Tandoori chicken is an Indian chicken dish prepared by roasting chicken marinated in yogurt and spices in a tandoor cylindrical clay oven.This delicious chicken dish is extremely popular in Indian restaurants, and it's one of.This Jamaican inspired Jerk Chicken Wings Recipe is the perfect combination of heat and sweet to hit your taste buds in all Tandoori Chicken… tastes just like what you get at an Indian restaurant!Put the onions, lemon halves and ginger in a roasting tin.

Oven-Roasted Tandoori-Inspired Jerk Chicken step by step

Place all the marinade ingredients in a food processor or blender and process until smooth. If you want to make extra dipping sauce, reserve 2/3 cup of marinade and set aside..
With cooking gloves on (because of the habaneros), put chicken in a large mixing bowl or other container and pour the remainder of the marinade over it, mixing it gently but thoroughly to evenly season each piece.

A gallon Ziploc type bag is great for even marinating - specially if you lay all the meat in a single layer, suction all the air out of it, and lay it on its side in the fridge. Even then, you may wish to flip the bag halfway through the marinating time just to make sure..

Let chicken marinate for at least 6 and up to 24 hours..
An hour before cooking, take the chicken out of the fridge and lay it in a single layer on either a sturdy sheet pan (not cookie sheet) with a grill rack over it (my preferred method) or on a broiler pan with slats, skin side up, and let it come up to room temp. I mention this often, but bringing your protein up to room temp results in a better outer sear, which results in more internal juiciness..
20 mins before cooking, preheat your oven to 450F. Put the chicken on the center rack of the oven & roast for 45 to 55 mins, depending on the size of your chicken pieces. The chickens I use are usually about 4 pounds, & their drums and thighs aren't all that big, so 45 mins was plenty for me.

If you buy drums & thighs in your typical supermarket pre-pack, it's likely that your chicken is bigger and will require somewhere between 50 to 55 minutes..

IF YOU'RE MAKING THE DIPPING SAUCE…

Preheat a small sauce pan to medium with a half Tbsp of oil in it, pour in the reserved marinade, bring to a gentle boil for 1 minute, then turn the heat down to medium low and simmer for another 3 or 4 minutes. Because that marinade hasn't touched chicken, technically you don't have to cook it for food safety purposes, but the caramelization and concentration of flavors that happens when you do this deepens and rounds out the sauce..

That's it! Enjoy. :).

Tandoor is the cylinder shape oven made with clay or metal used to cook a variety of Indian food.Seriously, if you like Tandoori chicken, you are going to love this one – and it's easy, on top of that.Once the oven is hot, put the pan with the chicken in the oven, and leave the door closed (no peeking!).

I'm craving oven-baked/roasted/broiled (whichever works best?) tandoori-style chicken.I have a great collection of Indian spice mixtures Anyone recommend a particular method over another?I've seen recipes for broiling, which is probably the fastest, but does roasting in the oven make sense, too?Dig into this juicy, roasted jerk chicken.Line large rimmed baking sheet with foil; place rack on foil.