I love tandoori-style cooking, derived from India’s clay tandoor oven, because the chicken stays unbelievably moist and juicy, even after grilling. To give new life to the traditional yogurt-based marinade, I add flavors more indigenous to Mexico and pair this dish with a pineapple and serrano salsa.
Recipe information
Yield
serves 4 to 6
Ingredients
Preparation
Step 1
Combine the yogurt, cilantro, garlic, ginger, cumin, coriander, and salt in a food processor or blender, and blend until smooth. Transfer the marinade to a large bowl. Add the chicken pieces and turn to coat. Cover, and refrigerate overnight.
Step 2
Prepare a grill to medium-high heat, or heat a grill pan over medium-high heat.
Step 3
Remove the chicken from the marinade, shaking off the excess. Discard the marinade. Grill the chicken for 12 minutes per side, or until just cooked through. Transfer the chicken to a platter, top with the salsa, and serve.
