Indian~Cilantro Tandoori Chicken with

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
Ingredients

5 (1-inch) slices fresh pineapple (about 4 1/2 pounds)
1 red bell pepper
1 yellow bell pepper
Cooking spray
1/2 cup finely chopped red onion
1/2 cup chopped fresh cilantro
3 tablespoons fresh lime juice
1 tablespoon brown sugar
1 1/2 teaspoons minced crystallized ginger
2 jalapeño peppers, seeded and minced
1 drained canned chipotle chile in adobo sauce, minced

Preparation

Preheat grill.
Place first 3 ingredients on a grill rack coated with cooking spray; grill 3 minutes on each side. Discard stems and seeds from bell peppers; dice pineapple and bell peppers. Combine pineapple, bell pepper, onion, and remaining ingredients; toss gently.



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.
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.