TANDOORI MASALA CHCIKEN ON THE TRAEGER WOOD PELLET GRILL ENJOY DAN:

    TANDOORI MASALA CHICKEN ON THE TRAEGER WOOD PELLET GRILL

                                                                                                   By CHEF DAN:

Serves 4

INGREDIENTS:

4 chicken breast halves with bones and skin

1 cup plain yogurt

2 tablespoons EACH rice wine vinegar, vegetable oil and lime juice

1 thumb-size fresh ginger, coarsely chopped

5 garlic cloves, coarsely chopped

1 tablespoons EACH Tandoori masala and garam Marsala

1-1/2-teaspoon sea salt

1 tablespoon smoked paprika

1/2-teaspoon black pepper

1/2-teaspoon ground cinnamon

5 tablespoons melted butter

Lemon wedges and thinly sliced lemon wedges for serving

Chicken spice rub (recipe to follow)

DIRECTIONS:

1.   In a blender place the yogurt and next 12 ingredients in the blender.

2.   Process until smooth.

3.   In a Zip lock bag place chicken and pour yogurt mixture over the chicken.

4.   Place in the refrigerate up to 8 hours.

5.   Drain the marinate and discard.

6.   Start the Traeger grill on Smoke with the lid open until the fire is established (4-5 minutes).

7.   Brush the grates with oil.

8.   Set the temperature at 350 degrees and pre-heat for 15 minutes.

9.   Arrange the chicken breasts on the grill and cook turning once halfway through the cooking time for about 30 minutes.

10.                Internal temperature should read 170 degrees.

11.                Brush the chicken breast with chicken spices the last few minutes of cooking.

12.                Remove to a platter or plates.

SPICE RUB:

1 tablespoon EACH sea salt, smoked paprika, and brown sugar

2 teaspoons EACH black pepper and sumac

1/2-teaspoon celery seed

1-1/2-teaspoon garlic powder

DIRECTIONS:

1.   In a bowl mix all ingredients together and rub over chicken breasts.

ENJOY DAN:                                                                BON-APPETITE!!