Cilantro Tandoori Chicken with Grilled Pineapple Salsa
- 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)
- 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.
- Prepare a grill to medium-high heat, or heat a grill pan over medium-high heat.
- 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.
plain yogurt, cilantro, garlic, fresh ginger, ground cumin, ground coriander, salt, chicken, pineapple salsa
Taken from www.epicurious.com/recipes/food/views/cilantro-tandoori-chicken-with-grilled-pineapple-salsa-386981 (may not work)