Recipe courtesy of Gourmet Magazine

Grilled Tandoori-Spiced Chicken Breasts Over Mesclun Salad

Save Recipe
  • Level: Easy
  • Yield: 6 servings
Share This Recipe


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 turmeric

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

For the salad:

1 1/2 tablespoons white wine vinegar

1/3 cup olive oil

10 cups packed mesclun (mixed baby greens, about 1/2 pound)


  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Slice chicken 1/4-inch thick and serve over salad.