Grilled Tandoori-Spiced Chicken Breasts Over Mesclun Salad

Course : Grilling
Source:
Serves: 6
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Ingredients:

---FOR MARINADE---
1 small onion -- chopped
3 cloves garlic
1 piece 1-inch piece gingerroot -- peeled and chopped
2 tablespoons fresh lemon juice
1 tablespoon water
1/2 cup plain yogurt
2 teaspoons ground coriander
1 teaspoon ground cumin
1 teaspoon salt
1/2 teaspoon ground turmeric
1/4 teaspoon cayenne
1/8 teaspoon ground mace
1/8 teaspoon cloves
1/8 teaspoon cinnamon
1/8 teaspoon nutmeg
3 whole boneless -- skinless chicken breasts (about 2 1/4 pounds), halved
1 1/2 tablespoons white wine vinegar
1/3 cup olive oil
10 cups packed mesclum -- (mixed baby greens, about 1/2 pound)
 

Preparation / Directions:

For marinade: In a blender or small food processor grind onion with garlic, gingerroot, lemon juice, and water to form a paste. In a bowl stir together onion paste and remaining marinade ingredients. With a sharp paring knife make three 1/2-inch deep diagonal cuts in each chicken breast half, being careful not to cut all the way through. Rub chicken with marinade, rubbing it into cuts. In a large resealable plastic bag marinate chicken, chilled, over night. Preheat grill. Grill chicken on an oiled rack 5 to 6 inches over glowing coals until cooked through, about 7 minutes on a side, and transfer to a platter. Let chicken stand while preparing salad. In a large bowl whisk together vinegar and salt and pepper to taste and add oil in a stream, whisking until emulsified. Add mesclum and toss lightly. Slice chicken 1/4-inch thick and serve over salad.


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