I love tandoori-style cooking, derived from India’s clay tandoor oven, because the chicken stays unbelievably moist and juicy, even after grilling. To give new life to the traditional yogurt-based marinade, I add flavors more indigenous to Mexico and pair this dish with a pineapple and serrano salsa.

　　

Ingredients

serves 4 to 6

　　1 1/2 cups plain yogurt

　　1 cup (packed) fresh cilantro leaves

　　4 garlic cloves

　　One 1/2-inch-thick piece fresh ginger, peeled

　　1 1/2 teaspoons ground cumin

　　1 1/2 teaspoons ground coriander

　　1 teaspoon salt

　　One 4-pound chicken, cut into 6 pieces (2 breasts, 2 thighs, 2 legs)

　　Grilled Pineapple Salsa (page 173)

　　

Step 1

Combine the yogurt, cilantro, garlic, ginger, cumin, coriander, and salt in a food processor or blender, and blend until smooth. Transfer the marinade to a large bowl. Add the chicken pieces and turn to coat. Cover, and refrigerate overnight.

　　

Step 2

Prepare a grill to medium-high heat, or heat a grill pan over medium-high heat.

　　

Step 3

Remove the chicken from the marinade, shaking off the excess. Discard the marinade. Grill the chicken for 12 minutes per side, or until just cooked through. Transfer the chicken to a platter, top with the salsa, and serve.

　　Fresh Mexico