#sizzlinwithSAS: Tandoori Marinated Chicken and Robert's Block Riesling

Tandoori Marinated Chicken!

Adapted from Food & Wine’s recipe for Tandoori Marinated Chicken

• 1 cup plain whole-milk Greek yogurt
• 2 tablespoons fresh lemon juice
• 2 tablespoons fresh lime juice
• 1 tablespoon finely grated fresh peeled ginger
• 2 garlic cloves, finely grated
• 1 tablespoon hot paprika
• 2 teaspoons ground coriander
• 2 teaspoons ground cumin
• 1 teaspoon ground turmeric
• 3 tablespoons finely chopped cilantro, plus cilantro leaves for garnish
• Kosher salt
• Vegetable oil
• Two chicken thighs, two chicken legs
• Freshly ground pepper

Step 1

In a medium bowl, whisk the yogurt with the lemon juice, lime juice, ginger, garlic, hot paprika, coriander, cumin, turmeric, chopped cilantro, 2 teaspoons of salt and 1 tablespoon of oil. Transfer the marinade to a very large resealable plastic bag and add the chicken. Seal the bag, pressing out the air, and turn to coat. Refrigerate the chicken for at least 8 hours or overnight.

Step 2

Remove the chicken from the marinade and let stand at room temperature for 30 minutes.

Step 3

Light a grill and oil the grates. Lightly season the chicken with salt and pepper and Grill over moderate heat, turning occasionally, until cooked through, 35 to 40 minutes.  Transfer the chicken to a platter, garnish with cilantro leaves and serve.