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Grilled Tandoori-Spiced Chicken




Source of Recipe


the web


List of Ingredients




6 boneless skinless chicken breast halves

MARINADE
1 small onion, chopped
3 garlic cloves, chopped
1 piece gingerroot (1-inch long) peeled, chopped
2 tablespoons fresh lemon juice
1 tablespoon water
1⁄2 cup plain yogurt
2 teaspoons ground coriander
1 teaspoon ground cumin
1 teaspoon salt
1⁄2 teaspoon ground turmeric
1⁄4 teaspoon cayenne pepper
1⁄8 teaspoon ground mace
1⁄8 teaspoon ground cloves
1⁄8 teaspoon ground cinnamon
1⁄8 teaspoon ground nutmeg



Recipe



For marinade: In a blender or small food processor grind onion with garlic, gingerroot, lemon juice, and water to form a paste. In a bowl stir together onion paste and remaining marinade ingredients.

� With a sharp paring knife make three 1⁄2-inch deep diagonal cuts in each chicken breast half, being careful not to cut all the way through. Rub chicken with marinade, rubbing it into cuts. In a large resealable plastic bag marinate chicken, chilled, overnight.

� Preheat grill. Grill chicken on an oiled rack 5 to 6 inches over glowing coals until cooked through, about 7 minutes on a side, and transfer to a platter. Serve with cooked basmati rice.