Baked Tandoori Chicken
One of my first posts on the blog was Tandoori Chicken. I love love love this recipe, it is SO good and SO tasty and gets my mouth-watering every time I make it. The problem with that recipe though is it does require a bit of “to-do” using a rotisserie. Not that it isn’t worth it but it sure does make a mess! Another problem is that not everyone has a rotisserie and may miss out on this dish for that reason which is a crying shame. A friend of mine, (a very clever friend!) decided to work out the whole oven angle and found a good way to reproduce this dish in the oven using shish-kebab sticks and a casserole pan. Misty Dawn gave permission to share her techniques and even sent me in a picture too – Thanks so much! I hope more people do try this, I promise it is worth it!
Follow the same instructions for preparation and marination. When ready to cook – here is her method:
Preheat the oven to 300° F. Skewer each chicken breast with three shish-kebab sticks (two sticks were too flimsy) and line a large casserole pan with tin foil. Bridge the chicken skewers across the pan so the chicken isn’t touching the bottom. This is to keep the chicken from sitting in its own juices which ruins the yogurt marinade. Once ready, place in the oven for 2.5 hours, flipping the chicken and basting with the juices every thirty minutes until finished. Serve garnished with a fresh lime wedge and chopped cilantro.