Back when I first started this blog, I seem to recall promising (or maybe threatening) to talk about cooking and post some recipes. Well, it's taken me a year to get around to it, but I'm finally doing it. I would have (should have!) done this earlier, but I just haven't been able to get back into the swing of things and cook like I used to. Long-term depression robbed me of several things, among them my passion for cooking. I'd probably starve if Athos weren't around to cook and then make me eat.
Anyway, we found this in the Aug./Sept. 2009 issue of Fine Cooking and decided to give it a try. It passed muster with Future D-I-L, who is gamely trying to get used to the "weird food" (Squidboy's term for anything NOT burgers or pizza) we've been inflicting upon her. The good news in all this? We haven't scared her off yet!
Hopefully no one will get their knickers in a knot over my sharing this....
by Domenica Marchetti
The yogurt in this spicy marinade helps tenderize the chicken and brings lots of tangy flavor to the dish.
Serves four to six.
1 cup plain low-fat yogurt
2 Tbs. fresh lemon juice
1 Tbs. minced fresh ginger
2 tsp. minced garlic
1 tsp. ground turmeric
1/2 tsp. ground coriander
1/2 tsp. ground cumin
1/2 tsp. garam masala
Kosher salt and freshly ground black pepper
8 skin-on, bone-in chicken thighs
Vegetable oil for the grill
In a large bowl, whisk the yogurt, lemon juice, ginger, garlic, turmeric, coriander, cumin, garam masala, 1/2 tsp. salt, and several grinds of black pepper. Add the chicken thighs to the marinade and turn to coat them thoroughly. Cover and refrigerate while you heat the grill.
Prepare a medium gas or charcoal grill fire. If you are using a charcoal grill, spread the hot coals across two-thirds of the bottom grate and leave the remaining portion clear. If you are using gas, turn one of the burners to low to create a cooler zone. Scrub the grill grate with a wire brush and then use a paper towel to wipe it with oil.
Remove the chicken thighs from the marinade and wipe off the excess (don’t worry if some remains). Put the chicken, skin side down, directly over the hot part of the grill and grill, covered, until the skin is browned, 3 to 4 minutes (don’t leave the grill at this point because flare-ups may occur; if they do, move the chicken away from the flame).
Flip the chicken and grill until well browned on the second side, 3 to 4 minutes. Move the thighs to the cooler part of the grill and continue to grill, covered, until their internal temperature registers 165°F on an instant-read thermometer, 10 to 15 minutes more.
From Fine Cooking No. 100, pp. 89
2 comments:
Yea! Though, maybe the title should have been...for Dori to pass along to Sean because Dori doesn't cook and causes disasters in the kitchen. Hmmm...maybe a bit too long for a blog title. :D
I have a tandoori spice packet but I only get those when someone's traveling back from Kenya. It's nice to know what really goes into it!
Kitchen disasters happen to be my specialty! If I can do i, I know you can too! (Although it is nice to have a hubby who's good in the kitchen. Mine cooks too and I am soooo glad!)
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