Grilled chicken

When we grill in our house, the menu is usually, grilled paneer (posted separately), grilled corn and grilled chicken. Talk about a balanced meal!!!! It is just that different people eat different things. Can we claim a balanced meal if it is balanced across the family!!!!

Just like I mentioned in the 'Grilled Paneer Skewers', note that I used Patak's Tandoori paste (Mild, spicy ginger and garlic flavor) this time. When we were in Chicago, I used to have a few options in Tandoori pastes and I think there was another brand I liked better. It was a Deep brand but I forget the full details.

Difficulty level: Easy

Preparation time: 10 min + 1 day min. to marinate

Grilling time: 15- 20 min, depending on the grill

Makes: 4 servings

Ingredients:

Chicken breast: 8 tenderloins(about 500 gms)

Yoghurt: 1/2 cup

Tandoori paste: 3 tbsp

Hot sauce: 3/4 tsp

Salt: 1/4 tsp

Water: 1/8 cup

Cooking oil spray

Put all the spices and water into a ziploc bag along with chicken pieces. Close the bag and mix it really well. Leave it in the refrigerator for atleast 1 day.

Heat the grill to high heat. Spray cooking oil generously over the part of the grill where you plan to cook on (Be careful that you don't burn your eyebrows!). Put the chicken on the grill. Let it sear on one side, turn them over and sear the other side. Be patient. If you try turning them over early, they will just break apart. If the chicken is thick,you may want to reduce heat and cook for sometime so as to make sure the chicken is cooked through. My husband usually likes his chicken a bit well done (charred) so he leaves it on the grill a bit longer than needed. If you like a less charred chicken, you will need to make sure that it is cooked through using a thermometer. I would not recommend you eating undercooked chicken!! 

Remove when done and serve hot with cilantro chutney.