IE 11 is not supported. For an optimal experience visit our site on another browser.

Cilantro tandoori chicken with pineapple salsa

Servings:
Makes 4 to 6 servings
RATE THIS RECIPE
(0)

Ingredients

For the pineapple salsa:
  • 1/2 ripe but firm pineapple, cored and cut into 1/2-inch-thick slices
  • 1/4 cup chopped fresh cilantro
  • 1/2 cup serrano chile, stemmed, seeded, and diced
  • 1 tablespoon fresh lime juice
For the tandoori chicken:
  • 1/2 ripe but firm pineapple, cored and cut into 1/2-inch-thick slices
  • 1/4 cup chopped fresh cilantro
  • 1/2 cup serrano chile, stemmed, seeded, and diced
  • 1 tablespoon fresh lime juice
  • 5 1/2 cup plain yogurt
  • 1 cup packed fresh cilantro leaves
  • 4 cup garlic cloves
  • 1 cup 1/2-inch piece fresh ginger, peeled
  • 5 1/2 teaspoon ground cumin
  • 5 1/2 teaspoon ground coriander
  • 1 teaspoon salt
  • 1 teaspoon 4-pound chicken, cut into 6 pieces (2 breasts, 2 thighs, 2 legs)

Preparation

Baking Directions:

To make salsa:Prepare grill to medium-high heat.

Add the pineapple slices and grill for 2 minutes per side, or until tender and grill-marked.

Transfer the pineapple to a cutting board and chop it.

Put the pineapple in a medium bowl and stir in the cilantro, serrano chile and lime juice.

Season the salsa to taste with sugar, salt and pepper.

Serve warm.

For tandoori chicken: Blend the yogurt, cilantro, garlic, ginger, cumin, coriander and salt in a food processor or blender until smooth.

Transfer to a large bowl.

Add the chicken and turn to coat.

Cover and refrigerate overnight.

Prepare a grill to medium-high heat.

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.

Recipe Tags