Fiscal Responsibility

Tandoori-style Grilled Chicken

Don't let the long list of ingredients deter you. The yogurt and lime juice tenderize the meat, and the combination of turmeric and paprika give the chicken a beautiful color.

Marinade:
1 Cup plain, whole-milk yogurt
1/4 Cup fresh lime juice
3 large garlic cloves, minced
2-3 tsp. grated lime peel
1 TB minced, peeled fresh ginger
2 tsp. salt
1 1/2 tsp. Hungarian sweet paprika
1 1/2 tsp. ground coriander
1 tsp. ground cumin
1 tsp. turmeric
1/2 tsp. ground cardamom
1/2 tsp. mustard powder
1/2 tsp. cayenne pepper
1/8 tsp. ground cloves
1/8 tsp. ground cinnamon
6 boneless, skinless chicken breasts (about 6 oz. each)

Combine all of the marinade ingredients in a bowl and mix well. Transfer marinade to a gallon-sized zip-top bag. Add the chicken breasts to the bag, seal, and refrigerate for at least 2 hours (and up to 6). Discard marinade before cooking.

If using a charcoal grill, get your coals to a medium-high heat. Sear the chicken over direct heat for 3-4 minutes per side, and then move away from direct heat. Cover the grill and cook the chicken for 10-15 minutes longer, turning once. The chicken is ideal when the internal temperature reaches 165°-170°. Remove the chicken from the grill, cover with foil, and allow to rest for 5 minutes before serving.

If using the oven, preheat to 350°. Heat an oven-proof pan on the stove over medium-high heat. Brown the chicken in the pan, about 3 minutes per side. Transfer the pan to the oven and cook at 350° for 11-13 minutes.

Prep. time: 10 minutes
Marinating time: 2-6 hours
Cooking time: 20-25 minutes
Serves: 6

Article:
Harry Zeeve: Page 1 - Page 2 - Page 3
David Walker: Page 1 - Page 2
Alison Acosta Fraser: Page 1 - Page 2 - Page 3
Belle Sawhill: Page 1 - Page 2 - Page 3
Chris Swann: Page 1 - Page 2 - Page 3
Carl Tannenbaum: Page 1 - Page 2 - Page 3

vol3 issue2, 2008

Fiscal Responsibility

Tandoori-style Grilled Chicken