Receta Grilled Tandoori Spiced Chicken Breasts Over Mesclun Salad
Ingredientes
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Direcciones
- For marinade: In a blender or possibly small food processor grind onion with garlic, gingerroot, lemon juice, and water to create a paste. In a bowl stir together onion paste and remaining marinade ingredients.
- With a sharp paring knife make three 1/2-inch deep diagonal cuts in each chicken breast half, being careful not to cut all the way through. Rub chicken with marinade, rubbing it into cuts. In a large resealable plastic bag marinate chicken, chilled, overnight.
- Preheat grill. Grill chicken on an oiled rack 5 to 6 inches over glowing coals till cooked through, about 7 min on a side, and transfer to a platter. Let chicken stand while preparing salad.
- In a large bowl whisk together vinegar and salt and pepper to taste and add in oil in a stream, whisking till emulsified. Add in mesclum and toss lightly.
- Slice chicken 1/4-inch thick and serve over salad.
- This recipe yields 6 servings.