Tandoori Chicken with Grilled Mango Chutney
- 3 tbsp Plain low-fat yogurt
- 1 tbsp Paprika
- 1 1/2 tsp Cumin, ground
- 1 1/2 tsp Coriander, ground
- 1/2 tsp Cayenne, ground
- 1 clove Garlic, crushed
- 4 1/2 tsp Ginger, peeled and grated
- 4 Bone-In Chicken Breast Halves, skin removed
- 2 Mangoes, firm – ripe
- 1 tbsp Light Brown Sugar
- 1 tbsp Cider Vinegar
- 1 Green Onion, thinly sliced
- Kosher Salt
- Cooked Basmati Rice
- In a small bowl, mix yogurt, paprika, cumin, coriander, red pepper, garlic, 4 tsp ginger, and 1/2 tsp salt until blended.
- Pour yogurt marinade into large self-sealing plastic bag. Add chicken, turning to coat. Seal bag, pressing out excess air and place bag on plate and refrigerate chicken at least 1 hour or up to 4 hours.
- Meanwhile, prepare outdoor grill for covered direct grilling over medium heat. Peel mangoes and cut lengthwise, slice from each side of long flat seed (as close to seed as possible).
- Place mango pieces on hot grill rack and cook about 8 minutes or until lightly charred and tender, turning over halfway through grilling.
- Transfer mangoes to cutting board and set aside until cool enough to handle.
- Coarsely chop grilled mangoes and place in medium bowl. Add sugar, vinegar, green onion, 1/4 tsp salt and remaining 1/2 tsp ginger; stir to combine. (makes about 2 cups chutney)
- Remove chicken from marinade, discard marinade.
- Place chicken on hot grill rack. Cover grill and cook chicken 20 to 25 minutes or until juices run clear. When thickest part of breast is pierced with tip of knife, turning chicken over once.
- Place chicken on platter and serve with mango chutney and Basmati rice if you like.
Wine Pairing Feature – Recommended by Ted Ross, Vince & Joe’s Sommelier Weingut Bickensohler, Gewurztraminer Spatlese - $15.99 750mL “Ripe and spicy, with a penetrating aroma of rose petal, peach and exotic fruits. A beautiful pairing with heavily seasoned cuisine such as Indian and Thai.