Cilantro Tandoori Chicken with Grilled Pineapple Salsa
- 1½ cups plain yogurt
- 1 cup (packed) fresh cilantro leaves
- 4 garlic cloves
- One ½-inch-thick piece fresh ginger, peeled
- 1½ teaspoons ground cumin
- 1½ teaspoons ground coriander
- 1 teaspoon salt
- One 4-pound chicken, cut into 6 pieces (2 breasts, 2 thighs, 2 legs)
- Grilled Pineapple Salsa
Instructions:
I love tandoori-style cooking, derived from India’s clay tandoor oven, because the chicken stays unbelievably moist and juicy, even after grilling.
- 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.