Tandoori Chicken is a specialty of India. The marinade in this recipe made the chicken super tender and juicy.
This recipe comes from Antje Gruener's Grilling: Cool Food for Hot Days (Quick & Easy).
4 skinless chicken breast fillets
2 tbs lemon juice
12 oz yogurt
1 piece fresh ginger, finely grated (walnut-sized)
3 cloves garlic, minced
1/2 tsp ground cumin
1/4 tsp ground coriander
Freshly ground black pepper
1 tbsp hot curry
Rinse chicken fillets and pat dry. Cut each fillet in half crosswise. Rub on salt and 1 tbsp lemon juice and set aside.
Mix yogurt, garlic, ginger, remaining lemon juice, cumin, coriander, pepper, and curry. Coat chicken with marinade and let sit for 4 hours.
Heat grill to medium heat. Cook about 10 minutes and turn to other side. Brush with remaining marinade and cook for additional 10 minutes.