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Epicurious

Cilantro Tandoori Chicken with Grilled Pineapple Salsa

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

1 1/2 cups plain yogurt
1 cup (packed) fresh cilantro leaves
4 garlic cloves
One 1/2-inch-thick piece fresh ginger, peeled
1 1/2 teaspoons ground cumin
1 1/2 teaspoons ground coriander
1 teaspoon salt
One 4-pound chicken, cut into 6 pieces (2 breasts, 2 thighs, 2 legs)
Grilled Pineapple Salsa (page 173)

Preparation

  1. 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.

Fresh Mexico
TagsChickenPoultryYogurtDairyCilantroHerbs & SpicesPineappleFruitMainDinnerGluten FreeMake AheadWeeknight MealsGrillingFood ProcessorCookbooks
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