Tandoori-Spiced Grilled Chicken with Mint-Cucumber Yogurt Sauce

This summer, we had one of our good friends, Laura, over for dinner. At our building, we have a whole floor dedicated to grills, tables and chairs. Laura came over on the perfect night for an evening of grilling and Chicago fireworks. If I recall correctly, I believe I served this with Oriental Cabbage Salad. Mind you, I took a good five months off from blogging and this was one of the meals that I at least took a picture of... but I'm not sure if I would make it again - Just giving you fair warning! It was good, but not that great. Try it only if you like Indian flavors.

Tandoori-Spiced Grilled Chicken

(Toast to Omaha)

Yield: 6-10 Servings

1/4 C. Malt Vinegar

2 Tbsp. Lemon Juice

1 tsp. Turmeric

1 tsp. Kosher Salt

1 Tbsp. Garam Masala

1 Tbsp. Garlic Powder

1 1/2 Tbsp. Ground Cumin

2 Tbsp. Paprika

2 Tbsp. Ground Coriander

2 tsp. Sugar

3 C. Plain Yogurt

15 Skinless Chicken Thighs

In a bowl, whisk together vinegar, juice, turmeric, salt, garam masala, garlic, ginger, cumin, paprika, coriander, sugar and yogurt. Pour mixture into a shallow dish. Add chicken, turn to coat and marinate, covered, for a few hours or overnight. Prepare grill. Using tongs, allow excess marinade to drip off before putting on the grill. Grill chicken until cooked through; turn occasionally.

Mint-Cucumber Yogurt Sauce

1/2 C. Plain Yogurt

1/2 C. Cucumber, seeded and diced

1/2 C. Tomatoes, diced

2 tsp. Shallots, minced

2 tsp. Fresh Mint, chopped

1/2 tsp. Ground Cumin

1/2 tsp. Kosher Salt

Lemon or Lime Wedges, for garnish

Mint Leaves, for garnish

In a bowl, whisk together yogurt, cucumber, tomatoes, shallots, mint, cumin and salt. Refrigerate for at least 1 hour. Serve mint sauce over chicken. Garnish with lemon or lime wedges and additional mint leaves.