There’s a Tandoori-style Chicken recipe from Fine Cooking that is always a welcome dish in my household. As is typical of most American kitchens, I don’t have a tandoor, but a really hot BBQ grill will do. The point is to not turn the chicken until the outside is a little charred in places and the proteins are cooked sufficiently to lift easily from the grill plates without sticking and tearing. Then a quick sear on the other side and it should be perfect. The warm spices, tangy yogurt, and smoky grilling make for a delicious combination, certainly company worthy. And while the recipe calls for thighs, I always add some breast pieces for the white meat lover in my family.
Here is a great accompaniment for the grilled chicken: Couscous, Avocado, and Citrus Salad. It’s easy to prepare, it delicious, and nutritious. And to up the nutrition quotient substitute quinoa for the couscous.