Chicken Tandoori (Indian Grilled Chicken)

Yield: 6 Servings
16 oz plain yogurt
1/4 c lime juice
2 cl garlic,finely
1 (or pressed),Chopped
2 t salt
1/4 t turmeric
1/2 t coriander
1 t cumin,Ground
1 1/2 t ginger,Ground
1/8 t cayenne pepper
1 (optional)
3 whole chicken breasts
1 split
1 lg onion,finely chopped
1 lg green pepper
1 finely,Chopped

In large bowl, combine:
Yogurt coriander Lime juice cumin Garlic ginger Salt cayenne pepper Turmeric Stir to mix. Add chicken pieces and toss to coat.

Cover mixture and chicken with peppers and onions. Cover. Chill overnight (or longer).

Prepare hot coals or preheat oven broiler for 10 minutes. Turn and cook until done, approximately 15 to 20 minutes. Baste with marinade throughout cooking.

Skewer Grilled Chicken

Yield: 6 Servings

2 lb chicken breasts
1 t garlic,Crushed
1/4 t tumeric
1 t fish sauce
1 t lemon juice
1 t lemongrass,Ground
1/2 t paprika
1/2 t salt
1 t light soy sauce
1 T oil

Take breasts and bone, skin and cut into 1/4" thick bite size chunks.

In a bowl combine chicken with the remaining ingredients, mix, cover and refrigerate for 3-4 hrs.

Soak bamboo skewers in water 3-4 hrs and start charcoal fire in grill. Thread chicken pieces onto skewers and BBQ about 3 min , turn and 3 min more. Serve.

Grilled Chicken Breasts

Yield: 4 Servings

4 chicken breast halves
1 without skin
2 t dijon mustard
3 1/2 T white wine vinegar
2 t garlic --,Minced
2 t honey
1 1/3 T fresh thyme,or 2 teaspoons
1 -- minced,Dried
1/3 t coarse salt
1 1/3 ds red pepper flakes
1 T olive oil
4 sprigs fresh thyme

Place the chicken breasts within a folded piece of plastic wrap; sligtly flatten upper portion of each breast with the broad side of a chef's knife to promote even grilling. Place breasts in a shallow glass or ceramic dish.

Place mustard, vinegar, garlic, honey, thyme, salt and pepper flakes in a small bowl; stir with fork to combine.

Add oil a little at a time and whisk to combine marinade. Pour marinade over breasts. Cover with plastic wrap and marinate in refrigerator,turning once or twice in marinade, for at least 2 hours, or up to 4 hours.

Remove breasts from marinade, scraping any bits clinging to chicken back into the shallow dish.

Transfer all marinade to small saucepan and bring to a boil; reserve. Lightly grease grill rack with cooking spray. Preheat grill. Place breasts on grill.

Cook covered with lid, basting frequently with marinade, until tender, approximately 5 to 6 minutes on each side.

Amy's Grilled Chicken Breasts

Yield: 4 Servings

4 salmon steaks
1 parsley sprigs
Lemon wedges anchovy butter ====
6 anchovy fillets
2 T milk
6 T butter
1 dr tabasco sauce
1 pepper

Pre-heat the grill to high heat. Oil the grill rack and place each
steak to ensure an even heat. Place a small knob of Anchovy Butter
(divide a quarter of the mixture in four) on each steak. Grill for 4
minutes.

Turn the steaks with a fish slice and place another quarter of the
butter among the steaks. Grill on the second side 4 minutes. Reduce
the heat and allow to cook for a further 3 minutes, less if the
steaks are thin.

Serve with a neatly arranged pat of anchovy butter on top of each
steak. Garnish with parsley sprigs and lemon wedges.
Anchovy Butter: Soak all the anchovy fillets in milk. Mash in a bowl
with a wooden spoon until creamy. Cream all ingredients together and
chill.

Serves 4.