Serious Eats: Recipes
Indoor Grilling: Twice-Cooked Mock Tandoori Chicken
Unless it's truly necessary, I don't usually mix cooking methods when grilling. When I want to grill something, I want to be grill-side, cooking it from start to finish. Since I'm doing more grilling indoors at the moment, I figured all bets were off and have opened up to combination methods. This recipe by Mark Bittman for twice-cooked mock tandoori chicken seemed particularly enticing.
The method ended up being better in theory than in practice. Chicken legs and thighs were first covered with an Indian-spiced yogurt mixture and braised in the oven for an hour and a half. After that, they were brought over high heat on the grill until browned and slightly dried-out.
Unfortunately, the braising softened the chicken so much, it just fell apart on the grill. Once the chicken was finished, I was mostly pulling off empty bones. Luckily, I was making this indoors, and all those pieces that fell off still made it to the plate. On a real grill, though, they would have surely been claimed by the coals. What did come off, however, was deliciously spiced and tender, although not quite as flavorful as the initial aromas of the braise led me to believe.