You’ll make these flavorful chicken kabobs all summer long.   One of my favorite chicken recipes and a go-to for summer cookouts, these grilled chicken kabobs are wonderful over a bed of rice pilaf or on a Greek salad. The chicken is marinated in yogurt, olive oil, lemon, garlic and spices, and then grilled over an open flame until juicy and golden brown. The only time-consuming part of the recipe is threading the meat and onions onto skewers. If you’re in a time crunch, feel free to skip the skewers and grill the chicken pieces whole (the red onions can be cut into large wedges and placed directly on the grill as well). One tip: make extra – the first time I made these chicken kabobs for a crowd, I actually ran out of food! What You’ll Need to Make grilled Chicken Kabobs I’ve specified boneless skinless chicken thighs for this recipe; they’re juicier and more flavorful than boneless skinless chicken breasts, and they also hold up better when using an acidic marinade; yogurt or lemon-based marinades can make boneless skinless chicken breasts leathery. Chicken thighs are also much easier to cook without drying out. (If you’d like to experiment with other chicken thigh recipes, BBQ-spiced chicken thighs and char siu chicken are both huge crowd pleasers.) Step-by-Step Instructions Step 1: Make the Marinade In a medium bowl, combine the yogurt, olive oil, paprika, cumin, cinnamon, red pepper flakes, lemon zest, lemon juice, salt, pepper and garlic. Stir to combine. Step 2: Prep the Chicken and Thread onto Skewers Trim the chicken of any excess fat and gristle. Don’t worry about getting every last bit of fat; most of it will melt off on the grill. Then cut the meat into bite-size pieces. I think it’s easiest to use kitchen shears as opposed to a knife. Thread the chicken pieces onto skewers alternating with the red onions. Metal skewers are ideal as they won’t catch fire on the grill. If using wooden skewers, soak them in water for 30 minutes first so they’re slower to char on the grill. Step 3: Marinate the Chicken Place the kabobs on a baking sheet lined with foil, and then brush the marinade all over the meat, coating well. Cover and let the kabobs sit in the fridge for at least 8 hours or overnight. Step 4: Grill the Kabobs Preheat the grill to medium-high heat, grease well, and then grill the kabobs until golden brown. Serve and enjoy! Chicken Kabob Video Tutorial Note: This recipe has been written by Jenn Segal and republished on MudMatter with Author’s Permission. Please find the original link here – Middle Eastern-Style Grilled Chicken Kabobs.

Chicken Marsala is an Italian-American dish of golden pan-fried chicken cutlets and mushrooms in a rich Marsala wine sauce. Chicken Marsala is an Italian-American dish of golden pan-fried chicken cutlets and mushrooms in a rich Marsala wine sauce. It’s the most popular chicken recipe on this website, and though it’s a classic restaurant dish, it’s really easy to make at home. With just one pan, you can have it on the dinner table in 45 minutes. The recipe makes a lovely sauce that is delicious over pasta, polenta, rice, or mashed potatoes. If your family loves Italian food like mine does, once you master chicken Marsala, try your hand at other Italian restaurant favorites, such pasta e fagioli, eggplant parmesan, penne alla vodka, and lasagna. What You’ll Need To Make Chicken Marsala Marsala is a brandy-fortified wine from Sicily that is 100% worth adding to your pantry, if only to make this dish time and again. It will keep in a cool, dry spot for months.I buy boneless skinless chicken breasts and pound them thin myself, as opposed to using the ultra-thin sliced cutlets sold at the supermarket, since pounding tenderizes the meat. This adds an extra step but you can save time by using pre-sliced mushrooms. (Or you can skip all this hassle by using chicken tenderloins.) How To Make Chicken Marsala If your chicken breasts are large, like the ones in the photo above, it’s best to first cut them in half horizontally. (If you pound them without first halving them, they’ll be ginormous and oddly shaped.) Once you’ve got four flat filets, pound them each to an even 1/4-inch thickness. Place the flour, 3/4 teaspoon salt, and 1/4 teaspoon pepper in a ziplock bag. Add the chicken to the bag; seal the bag tightly and shake to coat chicken evenly. Set aside. Heat the oil and 2 tablespoons of the butter in a large skillet over medium-high heat. (Use a stainless steel pan for the best browning. Nonstick will work too, but you won’t get that nice golden color on the chicken.) Place the flour-dusted chicken in the pan, shaking off any excess first. Cook, turning once, until the chicken is golden and just barely cooked through, about 5 to 6 minutes total. Transfer the chicken to a plate and set aside. Melt the remaining tablespoon of butter in the pan. Add the mushrooms and cook, stirring frequently, until the mushrooms begin to brown, 3 to 4 minutes. Add the shallots, garlic, and ¼ teaspoon of salt. Cook for 1 to 2 minutes more. Add the broth, wine, heavy cream, thyme, 1/4 teaspoon salt, and 1/8 teaspoon of pepper; use a wooden spoon to scrape any brown bits from the pan into the liquid. Bring the liquid to a boil, then reduce the heat to medium. Gently boil, uncovered, until the sauce is reduced by about half, slightly thickened, and darkened in color, 10 to 15 minutes (you’re going for a thin cream sauce; it won’t start to thicken until the very end of the cooking time). Add the chicken back to the pan, along with any juices that accumulated on the plate. Reduce the heat to low and simmer until the chicken is warmed through and the sauce thickens a bit more, 2 to 3 minutes. Sprinkle with parsley, if using, and serve.   Video Tutorial   Note: This recipe has been written by Jenn Segal and republished on MudMatter with Author's Permission. Please find the original link here - Chicken Marsala.

Chicken tikka masala is a dish of yogurt-marinated broiled chicken in a creamy, spice-infused tomato sauce.   Chicken tikka masala is a dish of yogurt-marinated and broiled chicken in a creamy, spice-infused tomato sauce. It’s surprisingly easy to make, and it’s a great intro to Indian food for kids, as it’s not too spicy. The sauce is seasoned with garam masala, a fragrant Indian spice blend typically made from peppercorns, mace, cinnamon, cloves, cardamom, and nutmeg. You can find it at most large supermarkets (McCormick makes it as part of their Gourmet Collection), but feel free to substitute curry powder if need be. Serve with basmati rice, buttered peas, and naan for a fabulous family feast. What you’ll need to make chicken tikka masala Step-by-Step Instructions Begin by chopping the chicken breasts into chunks. Feel free to substitute boneless skinless chicken thighs if you like, but I prefer white meat for this recipe since the sauce is quite rich. In a bowl large enough to hold the chicken, combine the yogurt, salt and spices. Whisk to combine. Then add the chicken and mix until it is evenly coated. Cover and marinate in the refrigerator for at least 1 hour or overnight. When you’re ready to cook the chicken, preheat the broiler and set an oven rack in the top position. Line a baking sheet with aluminum foil and set a wire rack on top; spray the rack with nonstick cooking spray. Place the chicken on the prepared rack, spooning any marinade left in the bowl over the chicken. Broil for 7 to 8 minutes, until browned on top. (The chicken does not need to be flipped over.) While the chicken cooks, start the sauce. Melt the butter over medium heat in a large pan. Add the onions and ginger and cook, stirring frequently, until softened, 5 to 7 minutes. Do not brown; reduce the heat if necessary. Add the spices and cook 2 minutes more. Add the tomatoes, heavy cream, salt, sugar, pepper and 1/2 cup water. Bring to a boil, then reduce the heat to medium-low and simmer, uncovered, until thickened, about 15 minutes. Add the broiled chicken to the sauce and simmer until the chicken is warmed through and fully cooked, a few minutes. Sprinkle the cilantro over the chicken and serve with buttered Indian basmati rice and/or naan. Enjoy! Video Tutorial Note: This recipe has been written by Jenn Segal and republished on MudMatter with Author’s Permission. Please find the original link here – Chicken Tikka Masala.

Say goodbye to dry, bland grilled chicken breasts. This recipe guarantees juicy, flavorful chicken every time. Sometimes in cooking the simplest dishes are the hardest to get right, and grilled chicken is a perfect example. Because boneless chicken breasts are so lean, they often turn out dry, rubbery, and bland. Contrary to popular belief, marinating alone will not prevent grilled chicken from drying out; in fact, it’s often the marinade that causes the problem! My technique and marinade ensure tender, juicy, and flavorful grilled chicken every time. You can serve the fillets on their own as a healthy main course (kids love them), topped with cheese on a toasted bun, or, as I often do, sliced over a Caesar salad. Bonus: the recipe is quick and easy. You do all of the prep ahead of time and you won’t even dirty a single bowl. What You’ll Need To Make THE BEST Grilled Chicken STEP-BY-STEP Instructions Step 1: Pound the Chicken Place the chicken breasts in a 1-gallon freezer bag and pound to an even ½-inch thickness. This both tenderizes the meat and ensures even cooking. Left in their natural shape, the thin side of the fillet dries out while the thicker side finishes cooking. If you don’t have a meat mallet, a rolling pin or a saucepan will both work well. Step 2: Make the Marinade Lemon is a key ingredient in this marinade, but I only use the zest. Contrary to conventional wisdom, acidic ingredients (such as vinegar or lemon juice) do not tenderize lean boneless chicken breasts. Just the opposite: they “cook” the exterior of the meat and give it a leathery texture. The zest gives the chicken ample lemon flavor without affecting the chicken’s succulent texture. The best tool for zesting citrus is a fine or microplane grater. Simply rub the lemon in one direction against the blades, turning the lemon as you go. Be sure to remove only the yellow part; the white pith underneath is bitter. Once you’ve zested the lemon, mix all of the marinade ingredients except for the chicken together in a 1-gallon zip-lock bag (go ahead and use the same one you used for pounding if it is still in good shape). Add the chicken breasts to the bag and massage the marinade into the meat until evenly coated. Step 3: Marinate Seal the bag and place in a bowl in the refrigerator (the bowl protects against leakage); let the chicken marinate for at least 4 hours or overnight. Step 4: Grill When you’re ready to eat, preheat your grill to high heat and oil the grates (clean, oiled grates will give you the best grill marks). Be sure your grill is very hot before cooking the chicken; you want nice grill marks and char in the short amount of time it takes to cook these. When pounded thin, chicken breasts only need 2 to 3 minutes per side…no more! If you try to flip the chicken and it feels stuck, try giving it 30 seconds. It’ll release naturally when it’s ready. You’ll notice that the recipe calls for the grill to be covered while the chicken is cooking. This creates convection heat which helps give the chicken a nicely charred exterior and a tender, moist interior. After removing the chicken from the grill, let it rest for 3 to 4 minutes before cutting into it. This will help keep the juices in and retain the meat’s moisture. (The timing is perfect as it’s just enough to get it onto plates, add sides, and put on the table). While this chicken is best right off the grill, it’s also the kind of thing you can make a double batch of and freeze for future use in salads, pastas, and sandwiches. Freezer-Friendly Tips Make sure the chicken is completely cooled before freezing it. Keep the chicken pieces whole (no slicing before freezing). To avoid multiple pieces stuck together (which extends defrosting time), wrap each piece individually in plastic wrap and then place them all in a ziploc bag. This also allows you to defrost one piece at a time if you’d like. Video Tutorial Note: This recipe has been written by Jenn Segal and republished on MudMatter with Author’s Permission. Please find the original link here - The Best Grilled Chicken.

This bubbling baked ziti is perfect for feeding a crowd, and it freezes well too. This baked ziti is a MAJOR family-pleaser. Loaded with Italian sausage, which packs a ton of flavor, it’s similar to meat lasagna but without the fuss; it’s easy enough for a weeknight but also special enough for company; and it makes a great prep-ahead potluck dish. To save time, go ahead and use pre-shredded mozzarella cheese from a bag; just be sure it’s made from whole milk (low-fat won’t taste nearly as good). While the baked ziti is in the oven, throw together a big Italian salad and warm some bread, and dinner is served! What You’ll Need to Make Baked Ziti with Sausage Ricotta cheese is a traditional addition to baked ziti, but I leave it out because it has a tendency to get dry and grainy when baked. I use heavy cream to add richness instead. For the mozzarella cheese, I recommend using whole milk mozzarella; it melts beautifully. You can purchase a plastic-wrapped brick of mozzarella (pictured above and sold in the dairy case) and shred it yourself. (To make it easier to work with, pop it in the freezer for 15 to 20 minutes prior to shredding.) Or, to save time time, use pre-shredded mozzarella; just be sure it is made from whole milk. Avoid fresh buffalo mozzarella, which is best suited for salads. Many grocers sell bulk Italian sausage (pictured above), which is simply ground sausage without the casings. If you can’t find it, you can ask your butcher to take the meat out of the casings or do it yourself. Step-by-Step Instructions For Baked Ziti Step 1: Boil the Noodles Bring a large pot of salted water to a boil. Cook the ziti according to the package instructions until a few minutes shy of al dente, about 7 minutes. (It will continue to cook in the oven, so you want to undercook it just a bit.) Drain and add the pasta back to the pot. Set aside. Step 2: Make the Sauce Heat a large sauté pan over medium-high heat, and crumble the sausage into the pan. Cook the sausage, breaking apart with a wooden spoon, until lightly browned and just cooked through, 5 to 6 minutes. Use a slotted spoon to transfer the cooked sausage to a plate. Drain all but 1 tablespoon of the fat from the pan and set over low heat (if you don’t have enough fat in the pan, add a tablespoon of olive oil). Add the garlic and cook, stirring constantly with a wooden spoon, until soft but not browned, about 1 minute. Add the heavy cream, 1/3 cup of the pecorino Romano, and basil to the pan. Then stir in the cooked sausage. Carefully pour the contents of the sauté pan into the large pot with the pasta and gently stir to combine. Step 3: Assemble & Bake Spoon half of the mixture into a 9 x 13-inch baking dish. Sprinkle with half of the shredded mozzarella and half of the remaining pecorino Romano. Spoon the remaining pasta mixture on top and sprinkle with the remaining mozzarella and pecorino Romano. Transfer to the oven and bake, uncovered, until the cheese has melted and browned, 15 to 20 minutes. Spinach Quiche Made with heavy cream and Gruyère, this rich spinach quiche is classic French. Of all the spinach quiches I’ve tried over the years, this classic French version is my favorite. The recipe comes from my childhood friend Trish, who is not only one of the funniest people I know, but also a stunning hostess. When Trish entertains, she goes all out – beautiful table settings, seasonal cocktails, fabulous food, and (best of all) hilarious party games. She once created an entire game of Jeopardy! for our old high school gang, complete with categories like Prom Dates, ’80s Pop Stars, and Senior Superlatives. Note: This recipe has been written by Jenn Segal and republished on MudMatter with Author’s Permission. Please find the original link here – Baked Ziti with Sausage.

A family favorite, this turkey meatloaf is as flavorful and juicy as one made with ground beef. Swapping ground turkey for ground beef is a great way to make meatloaf a bit healthier. However, for all its merits as a low-fat alternative to ground beef, ground turkey can be dry and bland. The key to making a good turkey meatloaf is to add flavor and moisture without adding fat, which would defeat the whole purpose of making it lighter. I season this turkey meatloaf with sautéed onions and garlic, and I also add some of the sweet and tangy glaze directly to the meatloaf mixture, which makes the meatloaf flavorful and juicy. One tip if you’re making this for kids: be sure to chop the onions very finely. My experience is that kids do not like finding flecks of onions (or flecks of anything, really!) in their meatloaf. Naturally, leftovers make excellent meatloaf sandwiches. What you’ll need To Make Turkey Meatloaf Step-by-Step Instructions Begin by making the glaze: in a medium bowl, combine the ketchup, brown sugar, apple cider vinegar, and mustard. Whisk to combine. Next, in a small pan, heat the olive oil and add the onions. Cook until softened, then add the garlic and cook for a few minutes more. Meanwhile, in a large bowl, combine 1/4 cup of the glaze with the Worcestershire sauce, Dijon mustard, paprika, thyme, salt, pepper, and eggs. Whisk to combine. Mix in the onion mixture. Then add the bread crumbs and turkey. Use your hands to mix it all together. Form two loaves on a baking sheet. Then spread the remaining BBQ glaze over top. Bake for 40 to 45 minutes. I prefer this “free-form” meatloaf to those made in a loaf pan; clean-up is so much easier and all the extra fat is able to ooze out during baking. Scrape the fat away from the loaves, transfer to a platter, and slice. Note: This recipe has been written by Jenn Segal and republished on MudMatter with Author’s Permission. Please find the original link here – Turkey Meatloaf.

This sheet-pan roast chicken dinner is the perfect no-fuss dish for company. Everything can be prepared and assembled a day in advance, so all that’s left to do at dinnertime is pop it in the oven. Don’t you just love discovering new “keeper” recipes? The first time I made Melissa Clark’s fabulous Sweet & Spicy Roast Chicken from The New York Times, I knew it’d be a family favorite for years to come. The chicken is immersed in a honey, citrus, and chili-infused marinade, and then roasted on a sheet pan with carrots and dates. Before serving, herbs, scallions, and pistachios are added for freshness, color, and crunch. Not only is it delicious, but it’s also the perfect no-fuss dish for company. Everything can be prepared and assembled a day in advance, so all that’s left to do at dinnertime is pop it in the oven. Serve with couscous and a green vegetable and dinner is done! What you’ll need to make Sweet & Spicy roast chicken The original recipe is wonderful as printed but, as with any recipe, each time I’ve made it, I’ve tweaked it to suit my style and my family’s taste. What follows is the version I make today. How to make Sweet & Spicy roast chicken Begin by making the marinade: whisk together the lemon zest, lemon juice, orange zest, orange juice, olive oil, mustard, honey, red pepper flakes, garlic, thyme, and salt. Place the chicken, carrots, onions, and dates in a large sealable plastic bag. Add the marinade and seal shut. Massage to make sure everything is evenly coated with the marinade, then marinate in the refrigerator for at least 6 hours or overnight. Transfer all ingredients from the bag, including the marinade, to a rimmed sheet pan. Turn the chicken skin side up. Roast until chicken is lightly browned and cooked through, 40 to 45 minutes. Turn on broiler (leave pan on middle rack), and cook a few minutes more, or until the skin is golden brown and crispy. Watch very carefully: the honey in the marinade can cause the skin to burn quickly! Transfer the chicken, carrots, onions and dates onto a platter, along with the sauce in the pan. Sprinkle the parsley, scallions and pistachio nuts over top and serve. Note: This recipe has been written by Jenn Segal and republished on MudMatter with Author’s Permission. Please find the original link here – Sweet & Spicy Roast Chicken with Carrots, Dates & Pistachios.

These chicken skewers marinated in honey, lime juice and Sriracha taste every bit as good as they look. These chicken skewers marinated in honey, lime juice, and Sriracha are every bit as good as they look — and if you haven’t tried Sriracha, the Asian hot sauce named after the coastal city of Si Racha in Thailand, this is the perfect recipe to taste just how delicious it is. Made from sun-ripened chili peppers, distilled vinegar, garlic, sugar, and salt, Sriracha is used in soups, sauces, noodle dishes, omelets, burgers or anything else to add a delicious spicy taste. It has become so popular in the States that you can find it in the international section of most supermarkets. What You’ll Need To Make Honey, Lime & Sriracha Chicken Step-by-Step Instructions Begin by making the marinade. In a blender, combine the zest of a lime, fresh lime juice, honey, soy sauce, vegetable oil, garlic, ginger, and Sriracha. (Even though you’re puréeing the marinade, it’s a good idea to roughly chop the garlic and ginger so they get incorporated — some blenders can’t handle large chunks.) Purée until completely smooth, then set aside 1/2 cup of the marinade to use as a drizzling sauce. Next, prepare the chicken. I’ve specified boneless skinless chicken thighs for this recipe because they’re more flavorful than chicken breasts and easier to cook without drying out. I know many people prefer white meat but I’ve tried both in this recipe and, trust me, it’s much better made with dark meat. The only drawback to using chicken thighs is that they need to be trimmed before you cook them. I think it’s easiest to use kitchen shears as opposed to a knife. So, using scissors, simply cut off any gristle and large chunks of fat (don’t fret over every little bit as it mostly melts away on the grill) and then cut the meat into 2-inch pieces. Place the chicken in a Ziplock bag with the remaining marinade and refrigerate for at least 6 hours or overnight. After the chicken has marinated, thread the pieces onto skewers. Preheat your grill to medium-high heat. Scrape the grates clean to prevent the chicken from sticking, then dip a wad of paper towels in oil and rub the grates until smooth and shiny. Grill the chicken, turning occasionally to promote even browning, for 10-15 minutes. Keep an eye on it — the honey in the marinade causes the chicken to caramelize on the grill and turn a beautiful, rich brown color; however, the chicken can burn if the grill is too hot. Lower the heat if the chicken is browning too fast. Transfer the skewers to a platter and drizzle with the reserved marinade. Sprinkle chopped cilantro over top and serve. Enjoy! Note: This recipe has been written by Jenn Segal and republished on MudMatter with Author’s Permission. Please find the original link here – Honey, Lime & Sriracha Chicken Skewers.

You can make these flavor-packed, BBQ-spiced chicken thighs in under 30 minutes! Inspired by one of the most popular Cooking Light recipes, these BBQ-spiced chicken thighs are a huge family pleaser and super-easy to prepare. The chicken is seasoned with a Southwestern rub, broiled for 10 minutes, brushed with an apple cider vinegar-honey glaze, and then flashed under the broiler again until caramelized and juicy. Finally, the chicken is doused with a bit more vinegar to balance the sweetness of the honey and also create a delicious pan sauce. Start to finish, the recipe takes under 30 minutes! (In case you’re wondering, this recipe will work on the grill, but you’ll definitely miss those tasty pan juices for spooning over the chicken.) Serve the chicken thighs with any simple corn dish: corn on the cob, spoon bread, cornbread, corn muffins, sautéed corn, or corn salad, to name just a few. What you’ll need to make BBQ-Spiced Chicken Thighs With Tangy Honey Glaze It’s important to use boneless, skinless thighs as opposed to chicken breasts. They stand up better to the bold seasonings, are more flavorful, and won’t dry out. Just be sure to trim off most of the fat; I like to use kitchen shears as opposed to a knife, as it’s much easier. Step-by-Step Instructions To begin, combine the olive oil and spices in a large bowl. Whisk to combine. Add the chicken thighs and toss with the spice rub to coat evenly. Arrange the chicken on a foil-lined baking sheet for easy clean-up. Broil for 10 minutes, flipping once halfway through. Meanwhile, combine the honey and cider vinegar in a small bowl to make the glaze. Brush the cooked chicken with half the glaze, then broil for 1 to 2 minutes. Flip the chicken over, brush with the remaining glaze, and broil for a few minutes more until the chicken is nicely caramelized. Sprinkle the chicken with the remaining cider vinegar and serve with the pan sauces. Note: This recipe has been written by Jenn Segal and republished on MudMatter with Author’s Permission. Please find the original link here – BBQ-Spiced Chicken Thighs with Tangy Honey Glaze.

Deliciously spiced with super-crispy skin, tandoori chicken is a family favorite. Tandoori chicken is a traditional Indian dish of chicken marinated in yogurt, citrus, and spices, and then roasted in a tandoor, a cylindrical clay oven. The chicken gets its signature reddish hue from the combination of spices, the flavor of which is further enhanced by toasting them in a pan prior to incorporating into the marinade. Tandoori chicken is a simple dish to prepare, and you can replicate the tandoor environment at home by roasting in a high-heat oven. In this recipe, adapted from Food & Wine, the chicken is deliciously seasoned with super-crispy skin. The chicken is best marinated for a few hours or overnight, but if you’re in a time crunch, you can simply coat the chicken with the marinade and cook it immediately; it will still be packed with flavor. Instead of making a traditional green chutney, I serve store-bought mango chutney alongside – it adds a gingery sweetness that complements the spices. Serve tandoori chicken with naan, basmati rice pilaf with dried fruits and almonds (or simple basmati rice), and a refreshing cucumber mint salad. Kids love this one, too! Drumsticks are an excellent choice for tandoori chicken. They have enough fat to stay moist when cooked at high heat. Bone-in chicken thighs would also work, and the cook time would be about the same. Classic tandoori chicken is made with ground Kashmiri chili pepper, a spice found in Indian grocery stores and some supermarkets. Paprika makes an excellent substitute, so I use that instead. The yogurt in the marinade helps to tenderize the meat; it breaks down the proteins making the chicken moist and tender when cooked. (Yogurt is also used to marinate and tenderize the chicken in chicken tikka masala, another classic Indian dish.) Step-by-Step Instructions Begin by combining the spices in a small skillet. Toast for a few minutes until the spices are fragrant. This step really enhances the flavor. Next, zest the lime and chop your fresh ginger and garlic (the ginger and garlic will get blended in a food processor, but they won’t fully pulverize unless you give them a rough chop first). Combine the toasted spices, ginger, garlic, yogurt, lime juice, lime zest, oil and salt in a mini food processor or blender.   Pulse until smooth. Then, using a sharp knife, make slashes in the drumsticks. This increases the surface area of the chicken, so the marinade can penetrate the meat. Toss the drumsticks with the marinade, cover and refrigerate for at least 3 hours or overnight. Line a baking sheet with heavy duty aluminum foil and place a greased oven-proof rack over top. Arrange the marinated drumsticks on the rack, leaving a bit of space in between them. Cook for 45 minutes, turning once, until the chicken is cooked and the skin is quite crisp. Finally, flash the chicken under the broiler for about 5 minutes, until the skin is super-crisp and a bit charred. Serve with mango chutney and lime wedges on the side. Note: This recipe has been written by Jenn Segal and republished on MudMatter with Author’s Permission. Please find the original link here – Tandoori Chicken.