Grilled Chicken with Curry-Yogurt Marinade

Post date: Jan 4, 2010 5:56:03 AM

1 medium chicken breast, cut in half and skinned

6 medium chicken thighs, skinned

1 cup plain yogurt

1 medium garlic clove, crushed (I would triple this amount)

1 tsp ground ginger (ditto)

1 medium onion, finely chopped

1/4 C fresh lime or lemon juice

2 tsp ground coriander

1/2 tsp turmeric

1/2 tsp ground cumin

1/2 tsp garam masala

2 tsp salt

1/4 tsp ground black pepper

1/4 C vegetable oil (change this to olive oil?)

Cut several slits in the top of each piece of chicken and set aside. Combine the

remaining ingredients in a bowl large enough to hold the chicken pieces

comfortably. Submerge the pieces in the marinade, making sure each is covered.

Refrigerate, covered for 24 hours, turning occasionally.

Take the chicken out of the refrigerator and let it warm up in the marinade for

about an hour before you start cooking it. Move the cooking rack to its lowest

level and heat the broiler at its highest setting Lay the chicken parts on the hot

rack and let them sear fora few minute on each side. Turn the heat down to

medium and continue cooking for 15 to 20 minutes to a side. This timing will

depend on the thickness of the piece and the heat of the broiler. After 10 minutes

on each side take a piece out and make an incision tosee how it is coming along.

Don't overcook or it will become dry. (silly)

Serves 4.