Rose’s Tandoori Chicken Rose Levy Beranbaum, an acclaimed master baker, also loves to grill. She adapted this recipe from one she brought back more than 30 years ago from a trip to India. In attempting to duplicate the special, intense flavor of a clay tandoori oven, she found that grilling the chicken was the only method that worked. Rose says that the fantastic flavor comes from marinating the chicken for three days. I find that overnight works just as well. Rose adds the traditional red food coloring to her chicken, but I omit it, preferring the orange red color of the turmeric. Feel free to add about a teaspoon of the coloring to the marinade, if you like. Serve this spicy, flavorful recipe with cool cucumber raita or the Crunchy Cucumber Salad on page 303.
Makes 6 servings
Grilling Method: Indirect/Medium Heat
2 whole chickens,
2 to 31⁄2 pounds each, cut into pieces
11⁄2 tablespoons coarse sea salt
1⁄4 cup fresh lemon juice
1⁄4 cup fresh lime juice
1 cup plain yogurt
4 medium cloves garlic, quartered
1 tablespoon cayenne pepper
2 teaspoons peeled fresh ginger, minced
1 teaspoon cumin seeds
1 teaspoon ground coriander
1⁄2 teaspoon turmeric
1⁄2 teaspoon freshly ground pepper
1⁄4 teaspoon ground cinnamon
Large pinch ground cloves
1 large sweet onion, preferably Vidalia or Bermuda
1 tablespoon vegetable oil
Fresh cilantro sprigs
Lemon and lime wedges
1. Pat the chicken dry with paper towels. If separating the chicken into pieces yourself, cut the chicken with kitchen scissors at all the joints and cut the breast and back section in half. Remove as much skin as possible.
2. Put the chicken in a large nonreactive bowl or a resealable plastic bag. Sprinkle with the salt; add the lemon and lime juices and toss to coat well. Set it aside for 30 minutes while mixing the rest of the marinade.
3. Put the yogurt, garlic, cayenne, ginger, cumin, coriander, turmeric, pepper, cinnamon, and cloves in a food processor or blender and blend on high speed until well mixed, about 20 seconds. Pour the mixture over the chicken, mixing to coat the pieces on all sides. Cover tightly and refrigerate for 24 hours or as long as 3 days. Turn the chicken pieces occasionally during this time so that all the pieces are coated evenly with the marinade.
4. Remove the chicken from the marinade and discard the marinade.
5. When ready to cook, build a charcoal fire or preheat a gas grill. Place the chicken pieces boneside down on the cooking grate over indirect, medium heat. Cover and grill 30 to 45 minutes or until the juices run clear. The white meat will finish first and register 170°F on an instant-read thermometer; dark meat should read 180°F. Smaller pieces will also take less time than larger pieces of chicken. Remove each piece when it is done.
6. While the chicken is cooking, heat a large, heavy cast-iron pan over high heat until very hot. Cut the onion in half lengthwise and then slice each half lengthwise into thin slices.
7. Add the oil to the pan; tilt the pan to coat it evenly, and add the onions. Season with salt. Cook on high heat, stirring constantly, for 3 to 5 minutes, or until browned but still crisp. Remove at once and drain on paper towels.
8. Place the chicken on a large serving plate. Let it rest for 10 minutes before serving. Garnish with the onions, cilantro, and lemon and lime wedges. Serve hot or at room temperature.
Classic Grilled Chicken Caesar Salad More people download this recipe from my Girls at the Grill web site than any other, proving that sometimes it doesn't pay to reinvent the wheel. If you want to put a spin on the classic, add slivers of sun-dried tomatoes and Niçoise olives when you toss the lettuce in the dressing, or try the shrimp variation. Makes 4 servings
Grilling Method: Direct/Medium Heat
1 large head romaine lettuce
3 to 5 cloves garlic, minced
1 tablespoon strong Dijon mustard
1 to 2 anchovies or 2 teaspoons anchovy paste
Sea salt
Freshly ground pepper
1 lemon, juiced
2 teaspoons Worcestershire sauce
1⁄2 to 2⁄3 cup olive oil
2 boneless skinless chicken breast halves, about 8 ounces each
Olive oil
1⁄2 cup grated Parmigiano-Reggiano cheese
1 cup croutons, preferably homemade
1. Build a charcoal fire or preheat a gas grill.
2. Wash and dry the romaine leaves, and cut them into 1-inch pieces. Set aside.
3. Mix the garlic, mustard, anchovies, 1 teaspoon salt, and 1 teaspoon pepper into a paste in a small bowl. Add the lemon juice and Worcestershire; mix well. Slowly whisk in the oil until smooth and creamy. Season to taste. Set aside.
4. Brush the chicken with oil, and season with salt and pepper. Place it on the cooking grate over direct medium heat, cover, and grill for 15 to 20 minutes, or until completely cooked through. Remove the chicken and let it cool.When cool, slice it into strips and set aside.
5. To assemble the salad, put the lettuce in a large bowl and toss it with enough dressing and cheese to coat the leaves. Top it with chicken strips, croutons, and an additional sprinkling of parmesan cheese. Serve immediately.
Caesar Salad with Jumbo Shrimp: Omit the chicken in step 4. Instead, brush 1 pound jumbo shrimp with oil, and season with salt and pepper. Grill over direct, medium-high heat, turning once halfway through the cooking time, for 5 to 8 minutes, or until completely cooked through. Let the shrimp cool. Complete the recipe as in step 5, topping the salad with the shrimp.
Chinese Five-Spice Chicken Salad with Purple Grapes If you’re tired of deli chicken salad but still love the ease of pulling a meal together out of what’s in the fridge, try this refined version of the American standard. You can buy Chinese five-spice powder at most grocery stores; a shake or two of it will transport ho-hum into humdinger! The sweet-savory spice combination of the five spices (cinnamon, clove, fennel, star anise, and Szechuan peppercorns) complements the smoky grilled chicken and enhances the cool tang of the grapes. Serve the salad in a small lettuce leaf with Garlic Melba Toast, and you’ll be the hit of your book or cooking club. This salad is even better after sitting in the fridge for a day, making it a great choice for a doahead party or picnic.
Makes 4 to 6 servings
Grilling Method: Direct/Medium Heat
4 boneless skinless chicken breast halves
Olive oil Kosher salt
Freshly ground pepper
1⁄2 cup mayonnaise, or more to taste
1 scant tablespoon
Chinese Five-Spice Powder (page 99)
1 cup halved purple or red grapes
2 sticks celery, minced
1 head Boston or butter lettuce
1⁄4 cup toasted slivered almonds
16 to 24 pieces Garlic Melba Toast (page 41) or store-bought melba toast
1. Build a charcoal fire or preheat a gas grill. Rinse the chicken and pat it dry with paper towels. Brush with olive oil and season with salt and pepper. Place the chicken in the center of the cooking grate over direct, medium heat, cover, and grill for about 15 minutes or until the meat is no longer pink and the juices run clear. Turn the chicken only once during cooking time.
2. Let the chicken cool. Meanwhile, mix the mayonnaise and five-spice powder in a large bowl.
3. Chop the cooled chicken into 1⁄2-inch cubes and add them to the bowl with the dressing.Mix well, adding more mayonnaise, if necessary. Add the grapes and celery and mix again. Add salt and pepper to taste and adjust the seasonings. Refrigerate for at least 4 hours or preferably overnight to let the flavors develop.
4. When ready to serve, place a scoop of salad on the inside of a lettuce leaf and sprinkle with the almonds. Serve with Garlic Melba Toast.
Garlic Melba Toast Makes 20 pieces
4 cloves garlic, grated
1⁄2 cup olive oil
1 loaf French bread, cut into 1⁄4-inch slices
Preheat the oven to 250°F.Mix the garlic and olive oil in a small bowl. Place the bread rounds on a cookie sheet and brush the tops with the garlic oil. Bake for 1 to 2 hours or until completely crisp and golden. Serve warm or let cool, then store in an airtight container for up to 2 weeks.
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