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Before you jump to Mex-Inspired Tandoori Chicken recipe, you may want to read this short interesting healthy tips about Choosing Healthy Fast Food.
Almost every single article about weight loss and getting healthy tells readers to avoid drive through windows like the plague and to do all of their own cooking. This is actually very true. Sometimes, though, the last thing you want is to have to make a meal from scratch. Once in a while you need to pay a visit to the drive through while you’re on your way home and end the day. There is simply no reason that you shouldn’t be able to do that once in a while and be free of the guilt usually associated with “diet slips”. This is because a lot of the popular fast food restaurants on the market are trying to “healthy up” their selections. Here is the way to eat healthy and balanced when you visit the drive through.
Go for the side dishes. It has not been that long ago that all you could get at a fast food cafe was French Fries. Now lots of the fast food menus have been widened a great deal. There are plenty of salads around today. You could get chili. You might get baked potatoes. You can choose fruit. There are countless possibilities that you can choose that do not force you to ingest foods that have been deep fried. When you order your supper through a drive through window, select side dishes instead of just grabbing something premade. You’ll maintain your calorie and fatty food count lower and escape commitment.
Simple reason states that the best way to lose fat and get healthy is to ban fast food from your diet completely. While, in most cases, this is a good plan, if you make sensible choices, there is no reason to feel guilty for visiting a drive through one or two times a month. Every now and then, allowing someone else cook dinner is just the thing you need. When you choose wholesome menu items, you do not have to feel terrible about visiting the drive through.
We hope you got insight from reading it, now let’s go back to mex-inspired tandoori chicken recipe. You can cook mex-inspired tandoori chicken using 16 ingredients and 6 steps. Here is how you cook that.
The ingredients needed to make Mex-Inspired Tandoori Chicken:
- Prepare 5 pounds bone-in, skin-on chicken pieces, scored 1/4" deep twice on each side (whole drums and thighs or half breast pieces)
- Get 1 cup yogurt
- Take 1 medium tomato, finely chopped (if no fresh tomatoes, you can use 1/3 cup well drained chopped canned tomatoes)
- Take 1/2 medium onion, finely chopped or grated
- You need 4 cloves garlic, finely chopped or grated
- Use 1.5-2 Tablespoons kosher salt
- Provide 2 teaspoons sugar
- Prepare the zest of 1 lime
- Prepare 1 Tablespoon lime juice
- Get 1/3-1/2 cup chopped cilantro
- You need 2 teaspoons achiote powder
- Take 1 teaspoon cumin
- Get 2 teaspoons dried Mexican oregano (the other kind will do in a pinch, of course)
- Use 2-4 minced Serrano chilies (Jalapeños work as well)
- Prepare 3 Tablespoons oil
- You need 1 green onion, chopped, and a handful of chopped cilantro for garnish
Instructions to make Mex-Inspired Tandoori Chicken:
- Place all ingredients in large mixing bowl and mix and massage with your hands to thoroughly and evenly season each piece of chicken.
- Allow to marinate for at least 4 hours, and up to a full day, in the refrigerator, making sure to redistribute the chicken once or twice to ensure that all the seasoning gets evenly distributed again after the chicken and vegetable matter release liquid.
- An hour before cooking, take the chicken out of the fridge and lay the chicken out in a single layer, skin side down, on a lightly oiled broiler pan, or on a rack on a baking pan or sheet, to bring the chicken up to room temp.
- Preheat the oven to broil (this usually takes 20 minutes or so), then broil the chicken about 4 inches under the broiler element (yours may be under the oven or right under the top heat element of the main oven compartment) for 8 minutes per side, finishing this step with the skin side up.
- Turn the oven heat down to 425F and continue roasting the chicken on the middle rack for another 20 to 25 minutes.
- Serve on a platter with chopped green onions and cilantro sprinkled atop.
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