Tandoori Grilled Chicken
By Mark Sanne
Serves 4-6
1 whole chicken cut into eighths, cut the breasts in half if they are very large.
1C of low fat or whole milk Greek yogurt
2T “Global Palate”Tandoori Blend spice mixture
1t “Global Palate” Garam Masala spice mixture
2t salt
1t ground black pepper
1-1”piece of grated fresh ginger
2 cloves of garlic, crushed
1T lemon juice
1T canola oil
In a large non-reactive bowl, add all of the ingredients except for the chicken. Mix well to combine then add the chicken tossing to coat thoroughly. Let the chicken marinate for at least an hour in the refrigerator or up to 4 hrs.
Preheat a grill to med. high heat and brush the grates with a bit of oil. Remove the chicken from the marinade and place on the grill. Cover the grill and let cook for about 10-15 min per side, checking frequently to make sure the heat is not too high and the meat is burning. Cook until the internal temperature reaches 165 degrees F. then remove to a platter and cover loosely with some foil and allow to rest for 15 min. or so. If you are using lamb, cook to about 125 degrees or to desired degree of doneness.
Garnish the platter with some fresh coriander and lemon wedges and serve with a cucumber-mint raïta.
Cucumber-Mint Raïta:makes 2 cups
1 hothouse cucumber ,peeled split lengthwise and seeded
1C of fresh mint leaves, minced
1C of yogurt
1t of salt
1t ground white pepper
After peeling and seeding the cucumber, use a mandoline to very thinly slice the cucumber and place into a bowl. Add the mint, salt, pepper and yogurt and stir well. Allow to sit in the refrigerator for 1 hour or so and serve with the Tandoori grill.
