Labor Day Tandoori Chicken

Use parts of one chicken. Breasts. Thighs attached to legs. Skin on and bone-in.

For the marinade, in a large bowl mix:

1 cup plain low-fat yogurt
1 lime, juice
3 scallions, sliced with part of the green
6 mint leaves, chiffonade
1 jalapeño, de-seeded julienne
1 tsp. cardamom
1 tsp. coriander
1/2 tsp. turmeric
2 tsp. paprika
1/2 tsp. cayenne
1 tsp. ground ginger
1 tsp. ground cumin

Roll chicken parts in the blended marinade to coat. Put them in a shallow glass pan and pour remaining marinade over them. Cover and refrigerate overnight.

When ready to grill, take chicken out of marinade and put on plate, still with as much coating as possible. Skewer 2 large farm stand bell peppers, de-seeded and cut into quarters. Skewer 1 red onion, cut into large chunks. 2 whole jalapeños. Coat veggies with olive oil and garlic powder. Grill in stages, chicken first to sear and cover until mostly cooked through. Then put it off to the side of the grill while cooking skewered peppers and onions over the fire, turning until charred but not burned. Serve with basmati rice, chutneys, and homemade raita.

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One thought on “Labor Day Tandoori Chicken

  1. Pingback: Labor Day Recipe Detours – Side Trek . NYC

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