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)

1. Combine the yogurt, cilantro, garlic, ginger, cumin, coriander, and salt in a food processor or blender, and blend until smooth.
2. Transfer the marinade to a large bowl.
3. Add the chicken pieces and turn to coat.
4. Cover, and refrigerate overnight.
5. Prepare a grill to medium-high heat, or heat a grill pan over medium-high heat.
6. Remove the chicken from the marinade, shaking off the excess.
7. Discard the marinade.
8. Grill the chicken for 12 minutes per side, or until just cooked through.
9. 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)