• Choose a category
• All
• Classic-Fiction

By Root 1036 0

use (they can be frozen for up to 3 months). Set aside 2 tablespoons of the remaining seeds for garnish. Put the rest of the remaining seeds in a food processor and purée until the juice and seeds separate, 30 seconds to 1 minute. Strain the juice into a medium bowl (you should have 3 to 4 tablespoons juice). Whisk in the scallion, yogurt, honey, salt, and pepper.

3. Heat the grill as directed.

4. Brush and oil the grill grate, then grill the chicken until no longer pink and the juices run clear (about 170°F on an instant-read thermometer), 5 to 7 minutes per side. Keep covered during grilling. If your grill has a temperature gauge, it should stay at around 450°F. Discard the marinade.

5. Serve the chicken with the pomegranate yogurt, and garnish with the reserved pomegranate seeds and mint or parsley, if using.

* * *

Tandoori Chicken with Vidalia Chutney

A tandoor, the traditional oven of northern India, is essentially a bell-shaped charcoal grill lined with clay. The clay walls of the tandoor generate intense heat (up to 700°F) that creates a deep crust on the familiar tandoori chicken. You can get similar results in any charcoal grill using indirect heat; you can even use a gas grill. We like to brown the chicken over direct heat during the last 10 to 15 minutes to help develop a crust. What keeps the chicken from drying out? Using skin-on chicken pieces helps. So does an acidic marinade made with yogurt and lemon juice.

THE GRILL

Gas:

Indirect heat, medium (325° to 350°F)

3- or 4-burner grill–middle burner(s) off

2-burner grill–1 side off

Clean, oiled grate

Charcoal:

Indirect heat, medium ash

Split charcoal bed (about 2 dozen coals per side)

20 replacement coals

Heavy-duty drip pan set between banks of charcoal

Clean, oiled grate on medium setting

INGREDIENTS (MAKES 4 SERVINGS)

For the chicken:

2 cups Tandoori Yogurt Marinade (page 360)

3½ to 4 pounds bone-in chicken breasts, thighs, and drumsticks

For the chutney:

Oil for coating grill grate

1 tablespoon golden raisins

2 thick slices Vidalia or other sweet onion

½ cup hot water

1 tablespoon sugar

2 tablespoons chopped fresh cilantro

1 tablespoon chopped fresh mint

1 teaspoon kosher salt

2 teaspoons concentrated tamarind paste, or 2 tablespoons freshly squeezed lime juice

2 serrano chiles or 1 jalapeño chile, stemmed and seeded

TIMING

Prep: 10 minutes (plus 5 minutes for marinade)

Marinate: 12 to 24 hours

Grill: 30 to 40 minutes

GRILL TOOLS AND EQUIPMENT

• Long-handled tongs

GETTING CREATIVE

• Use a whole, butterflied chicken instead of parts. To butterfly the bird, follow directions on page 169.

• To turn up the heat in the chutney, leave the seeds in the chile peppers.

* * *

DIRECTIONS

1. For the chicken: Pour the marinade into a 2-gallon zipper-lock bag, two 1-gallon bags, or a glass baking dish. Add the chicken, massaging the marinade into the meat. Seal or cover and refrigerate for at least 12 hours and up to 24 hours.

2. For the chutney: Heat the grill as directed. Soak the raisins in the hot water until plump, about 15 minutes. Brush the grill grate and coat it with oil. Grill the onion slices directly over the heat until nicely grill-marked, 3 to 4 minutes per side. Pour the raisins with their soaking liquid into a food processor along with the onions and the remaining chutney ingredients. Pulse until chunky.

3. Put the chicken over the unheated part of the grill and put down the lid. Cook, turning once or twice, until the chicken is no longer pink and the juices run clear (about 170°F on an instant-read thermometer inserted into the thickest part without touching bone), 30 to 40 minutes total. Breasts cook faster, so check them first. During the last 10 to 15 minutes of grilling, move the chicken over the heated part of the grill to brown all over. If your grill has a temperature gauge, it should stay at around 350°F.

4. Remove the chicken to a large serving platter. Serve with the chutney.

SHORTCUT

• Fresh pomegranate juice tastes best, but in a pinch you can substitute bottled pomegranate