Photo by Tom McCorkle and food styling by Gina Nistico for The Washington Post
This dish defies healthful grilled chicken’s boring reputation with bold flavor and color from a pesto-like marinade made with an Indian tandoori-style blend of spices whirred with fresh cilantro, lemon juice and oil. The chicken is grilled with the marinade still clinging to it, which not only layers it with the aromatic seasonings and gorgeous deep emerald hue, but also keeps the meat moist and tender as it cooks. Boneless, skinless chicken thighs are used here because their richer taste balances the intensity of the marinade, and they stay tender and moist on the grill, but you could substitute skinless boneless chicken breast, if you prefer. Serve with a green salad.
Make ahead: The chicken needs to marinate for at least 3 hours and up to 10 hours before grilling.
Storage: Leftovers can be refrigerated for up to 3 days.
Cilantro Tandoori-Spiced Grilled Chicken Thighs
Ingredients
Directions
In the bowl of a food processor, pulse the garlic and the fresh ginger, if using, until very finely chopped. Add the cilantro, oil, lemon juice, water, ground ginger (if not using fresh), cumin, coriander, turmeric, paprika, crushed red pepper flakes, salt and pepper and puree until fairly uniform, stopping to scrape down the sides as needed; the cilantro will look like tiny confetti.
In a shallow, rimmed dish or zip-top plastic bag, combine the chicken with the marinade and toss to coat. Cover the dish with a large plate or seal the bag and refrigerate for at least 3 hours and up to 10 hours.
When ready to cook, prepare your gas or charcoal grill for direct-heat grilling or preheat a grill pan over medium-high heat (if using a grill pan, see Notes). If using a gas grill, set it to 450 degrees. If using a charcoal grill, fill a chimney starter with charcoal, light it, and when the coals are white-gray with ash, pour them into charcoal grate, adding more charcoal, if necessary. Put the lid on the grill, making sure the vents are open all the way. When all of the coals are gray and hot, about 15 minutes, your grill should be medium-hot. (Use a grill thermometer, or test the heat by holding your hand, palm-down, about 4 inches from the grate, making sure that nothing flammable, such as clothing, is near the heat. If you can hold it there for about 4 seconds, the heat should be at medium, or about 450 degrees.) Pull your hand away from the heat before it gets painful.
Brush the grates or grill pan with oil. Place the chicken, with the marinade still clinging to it, onto the grill or grill pan and reduce the heat to medium. Cook without moving the chicken until it is cooked through and develops grill marks, 5 to 7 minutes. Flip the chicken and repeat with the other side; the temperature should read at least 165 degrees on an instant-read thermometer.
Divide the chicken among plates, garnish with the lemon wedges and cilantro, and serve.
Makes 4 servings
Calories 272; Total Fat 14 g (Sat Fat 2 g); Protein 34 g; Carb 2 g; Fiber 1 g; Cholesterol 141 mg; Sodium 291 mg; Total Sugar 0 g (including 0 g added sugar)
