In the oven or on the grill, this is one of my favorite combos. The chicken and tomatoes have just a bit of a kick (spicy, not hot), and the rice salad makes a great left-over for lunch the next day.Grilled Tandoori-style Chicken
Rice Salad
Grill-roasted Cherry Tomatoes
1) Grilled Tandoori -style Chicken
(Adapted from The Best of Fine Cooking Grilling)
1.5 tsp ground cumin
1.5 tsp curry powder
1.5 tsp kosher salt or sea salt
1/2 tsp ground ginger
1/4 tsp cayenne
2 Tbs oil
3 Tbs red-wine vinegar
1/2 cup plain yoghurt
2 2lbs boneless, skinless chicken thighs
3 Tbs chopped cilantro
Mix all of the powders in a medium, non-reactive bowl. Heat the oil in a pan over low heat. Stir in the spices and mix until the bubble, about a minute. Return the spice and oil mix to the bowl and stir in the yoghurt and vinegar. Add the chicken thighs, coating evenly. Put aside until you’re ready to grill, or cover and marinate in the fridge for up to 12 hours.
Throw the thighs on the grill and cook until done, depending on your grill and preferred grilling technique. Personally, I’m sold on Mark Bittman’s method of cooking the chicken over indirect heat for 12-15 minutes, then finishing over a hotter flame. Read more here:
http://www.nytimes.com/2006/09/13/dining/13mini.html?emc=eta1
Sprinkle with cilantro before serving.
2. Rice Salad, from the New York Times Mark Bittman:
http://www.nytimes.com/2008/07/30/dining/302mrex.html?ref=dining
3. Grill-roasted Cherry Tomatoes
Use the recipe from our cookbook, but instead of using a pan and the oven, wrap the tomatoes in foil and grill over indirect heat for 30-40 minutes, turning once or twice. Be careful folding you foil — make sure you have a tight package that won’t leak, and leave some air in the foil packet
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