Grilled Tandoori-Spiced Chicken Breasts Over Mesclun Salad

6 servings
  • For marinade:
  • 1 small onion, chopped
  • 3 garlic cloves, chopped
  • A 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 tumeric
  • 1/4 teaspoon cayenne
  • 1/8 teaspoon each ground mace, cloves, cinnamon, and 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 mesclun (mixed baby greens, about 1/2 pound)
  • 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, overnight.

  • 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 mesclun and toss lightly.

  • Slice chicken 1/4-inch thick and serve over salad.

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