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Ingredients of Viet-Inspired Tandoori Chicken:

1. Require - For the chicken:
2. Take 3.5-4 pounds - bone-in, skin-on chicken pieces (thighs, drums, wings, and halved breast pieces)
3. Require for For the marinade:
4. Require 1 Tablespoon - curry powder
5. Give 3 cloves garlic, chopped
6. Provide 1 Tablespoon - minced ginger
7. Get 1/2 cup of yogurt
8. Need 1 Tablespoon of brown sugar
9. Provide 2 for + 1/4 Tablespoons fish sauce
10. Require 1 Tablespoon tomato paste
11. Prepare 1/4 cup for chopped cilantro for the marinade + a little more for garnish (you can use the stems)
12. You need for zest of half a lime
13. Need 1 - jalapeño, chopped
14. Take 1 Tablespoon of lime juice

Viet-Inspired Tandoori Chicken step by step:

1. Place all marinade ingredients in a large mixing bowl and stir or whisk to combine thoroughly.
2. Place the chicken in the marinade and mix gently but thoroughly to evenly season each piece. Cover the bowl & place it in the fridge to marinate for 6 to 24 hours, redistributing the chicken 2x during the marinating period to ensure even seasoning. Or you can put it all in a gallon capacity Ziploc bag, lay all the meat in a single layer, suction all the air out of it, and lay it on its side in the fridge. You can flip halfway through to ensure even seasoning.
3. An hour before cooking, take the chicken out of the fridge and lay it in a single layer on either a sturdy sheet pan (not a cookie sheet) with a grill rack over it (my preferred method), or on a broiler pan with slats, skin side up, and let it come up to room temp. I mention this often, but bringing your protein up to room temp results in a better outer sear, which results in more internal juiciness.
4. 20 minutes before cooking, preheat your oven to 450F. Once the oven's preheated, put the chicken on the center rack of the oven and roast for 45 to 55 minutes, depending on the size of your chicken pieces.
5. That's it! Enjoy. :)

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