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Recipes - Ready For Barbeque!


06/20/2010

Tandoori Chicken thighs

 

1 cup plain low-fat yogurt
2 Tbs. fresh lemon juice
1 Tbs. minced fresh ginger
2 tsp. minced garlic
1 tsp. ground turmeric
1/2 tsp. ground coriander
1/2 tsp. ground cumin
1/2 tsp. garam masala
Kosher salt and freshly ground black pepper
8 skin-on, bone-in chicken thighs
Vegetable oil for the grill


In a large bowl, whisk the yogurt, lemon juice, ginger, garlic, turmeric, coriander, cumin, garam masala, 1/2 tsp. salt, and several grinds of black pepper. Add the chicken thighs to the marinade and turn to coat them thoroughly. Cover and refrigerate while you heat the grill.

Prepare a medium gas or charcoal grill fire. Remove the chicken thighs from the marinade and wipe off the excess. Put the chicken, skin side down, directly over the hot part of the grill and grill, covered, until the skin is browned, 3 to 4 minutes .Flip the chicken and grill until well browned on the second side, 3 to 4 minutes. Move the thighs to the cooler part of the grill and continue to grill, covered, until their internal temperature registers 165°F on an instant-read thermometer, 10 to 15 minutes more.

 

Fruits and grilling…

- Peaches, Nectarines, Figs and Apricots. Halve and pit stone fruit. Figs may be halved or left whole, if desired. Baste with a little honey mixed with white wine, and cook until just warmed through, turning once. Serve either with ice cream or goat cheese and a sprinkling of sweet basil.

-- Pineapple. Baste slices with brown sugar mixed with lime and butter. Serve with anything spicy, especially Mexican or Southeast Asian flavors. For a fire-and-ice ending, serve with pineapple sorbet.

-- Bananas. Grill alongside anything Mexican or marinated in Mexican-style seasoning paste.

-- Assorted Fruits. Grill a mix of apples, pears, peaches, nectarines, figs and pieces of pineapple; remove from grill and splash them with liqueur, then serve with sorbet or ice cream and a big spoon.

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http://www.nytimes.com/2010/06/30/dining/30mini.html?hp


 



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