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Grilled Tandoori Chicken Supreme https://www.metro.ca/userfiles/image/recipes/Supremes-poulet-grilles-tandoori-2878.jpg PT20M PT20M PT3H10M
Brush chicken with lemon juice and place in the refrigerator for 30 minutes. Prepare the tandoori paste by placing onion, garlic, ginger, coriander and cumin seeds, lemon zest and juice, and salt in the blender. Mix until a homogenous paste is obtained. Add paprika, Cayenne pepper, yogurt and food colouring to the paste. Add chicken and let marinate from two hours to overnight in the refrigerator. Preheat BBQ. Grill the chicken supremes in direct heat on the BBQ for 8-9 minutes per side. Strong coloration near burnt must be obtained.
4
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4 skinless chicken supremes 3 lemon (juice)
Grilled Tandoori Chicken Supreme

Grilled Tandoori Chicken Supreme

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  • Gluten-free
4
servings
0:20
Preparation
0:20
COOKING
3:10
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • 4
    skinless chicken supremes
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    MAPLE LEAF PRIME RAISED WITHOUT ANTIBIOTICS FRESH WHOLE CHICKEN

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    $2.99 /lb

    6.59/kg


  • 3
    lemon (juice)
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    SAVE $3.00
    BERTOLLI OLIVE OIL

    BERTOLLI OLIVE OIL

    $8.99 ea.

    750 ml - 1 l SELECTED VARIETIES


  • 0.500
    onion, chopped
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    AUTHENTIC SAUSAGES

    AUTHENTIC SAUSAGES

    $3.49 /lb

    SELECTED VARIETIES 7.69/kg


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    REA SAUSAGES

    $5.99 ea.

    FROZEN, 900 G SELECTED VARIETIES


    BUTTERBALL TURKEY FRANKS

    BUTTERBALL TURKEY FRANKS

    2 for $7.00 or $3.99 ea.

    450 G


    STORE MADE MEATBALLS OR MEATLOAF HOMESTYLE

    STORE MADE MEATBALLS OR MEATLOAF HOMESTYLE

    $5.99 /lb

    Selected varieties 13.21/kg


    DU BRETON ORGANIC PORK SAUSAGES

    DU BRETON ORGANIC PORK SAUSAGES

    $5.99 ea.

    400 g, SELECTED VARIETIES


    GREENFIELD WIENERS OR SMOKED SAUSAGES

    GREENFIELD WIENERS OR SMOKED SAUSAGES

    2 for $8.00

    300 - 375 g, SELECTED VARIETIES


  • 4
    cloves of garlic
  • 1 Tbsp.
    (15 mL)
    fresh ginger, grated
  • 1 Tbsp.
    (15 mL)
    coriander seeds
  • 1 Tbsp.
    (15 mL)
    cumin seeds
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  • 1
    lemons (juice and zest)
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    2 lb PRODUCT OF SPAIN OR U.S.A.


  • 1 tsp.
    (5 mL)
    Salt
  • 1 tsp.
    (5 mL)
    paprika
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  • cayenne pepper to taste
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    2 for $9.00

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  • 1 cup
    (250 mL)
    plain yogurt (Mediterranean style)
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    DANONE ACTIVIA YOGURT 12 X 100 G OR DANACTIVE DRINKABLE YOGURT 8 X 93 ML

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    $4.99 ea.

    SELECTED VARIETIES


    BLACK DIAMOND SLICED CHEESE 400 - 450 G OR SIGGI'S YOGURT 500 G

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    $3.99 ea.

    SELECTED VARIETIES


    SAVE $1.30
    LACTANTIA PURFILTRE OR BEATRICE CHOCOLATE MILK 1.5 - 2 L, LIBERTÉ GREEK YOGURT 4 X 100 G, 2 X 130 G

    LACTANTIA PURFILTRE OR BEATRICE CHOCOLATE MILK 1.5 - 2 L, LIBERTÉ GREEK YOGURT 4 X 100 G, 2 X 130 G

    $2.99 ea.

    SELECTED VARIETIES


    ORGANIC MEADOW PLAIN YOGURT

    ORGANIC MEADOW PLAIN YOGURT

    $4.49 ea.

    750 g, SELECTED VARIETIES


  • 4 drops
    food colouring (optional)
Imprimer ma sélection

Preparation

Brush chicken with lemon juice and place in the refrigerator for 30 minutes.

Prepare the tandoori paste by placing onion, garlic, ginger, coriander and cumin seeds, lemon zest and juice, and salt in the blender. Mix until a homogenous paste is obtained.

Add paprika, Cayenne pepper, yogurt and food colouring to the paste.

Add chicken and let marinate from two hours to overnight in the refrigerator.

Preheat BBQ.

Grill the chicken supremes in direct heat on the BBQ for 8-9 minutes per side. Strong coloration near burnt must be obtained.

Source : Metro

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Gluten-free recipes

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