Indian-spiced Grilled Chicken with Fresh Tomato Chutney

Indian-Spiced Grilled Chicken with Fresh Tomato Chutney

When grilling chicken, low and slow is the way to go…

Springtime for me means that it’s time for ripe tomatoes, fresh herbs, grilling and dining alfresco.  We’ve had warm, sunny days but chilly nights for weeks now. Nice enough to grill some nights, but too cool to eat on the deck. This past weekend, I took a chance and planted my herb garden.  And last night, we dined al fresco for the first time this season.

This recipe for bone-in grilled chicken uses a yogurt-based marinade to both flavor and tenderize the chicken.  Lots of do-ahead options: put the chicken on to marinate in the morning or at any point during the day, make the chutney earlier in the day or a day ahead, cover and refrigerate, then gently warm it while the chicken grills.

I like to keep the rest of the meal simple — Basmati rice and fresh sliced mango. Or maybe just some good naan with cilantro chutney.

Indian-spiced Grilled Chicken with Fresh Tomato Chutney

Ingredients:

For the Indian-spiced Grilled Chicken:

  • 2 teaspoon ground coriander
  • 2 teaspoon spicy curry powder
  • 1 teaspoon ground cumin
  • 1/2 teaspoon black pepper
  • 1 cup plain yogurt (not Greek)
  • 2 teaspoons fresh lemon juice
  • 4 bone-in chicken breasts (I always try to find the smallest ones)
  • 3/4 teaspoon Kosher salt
  • cooking spray
  • 1/2 cup chopped cilantro

For the Fresh Tomato Chutney:

  • 2 tablespoon olive oil
  • 1/2 cup chopped shallots
  • 2 minced seeded Serrano chile
  • 2 teaspoons minced peeled fresh ginger
  • 1 tablespoon minced garlic clove
  • 2 cups coarsely chopped seeded tomato
  • 1/4 cup red wine vinegar
  • 2 tablespoons sugar
  • 2 teaspoons brown mustard seeds
  • 1/2 teaspoon Kosher salt

Directions:

  1. Prepare the marinade for the chicken. Heat a small heavy-bottom skillet over medium heat. Add the coriander, curry, cumin, and black pepper. Cook for 1-2 minutes, stirring frequently, until the spices release their aroma.
  2. Combine the yogurt with the lemon juice and spices in a small mixing bowl. Sprinkle both sides of the chicken breasts evenly with the salt and put them in a large zip-lock bag.  Pour in the marinade and squish the contents around until the breasts are thoroughly coated. Marinate for at least 30 minutes. A couple of hours in the fridge would be even better.
  3. Prepare the chutney. Heat the olive oil in a medium heavy-bottom skillet over medium heat. Add the shallots and the Serrano chile. Cook for 2 minutes, stirring frequently.
  4. Add the ginger and garlic to the skillet. Cook for 1 minute, stirring frequently.
  5. Add the tomato, vinegar, sugar, mustard seeds and salt, then bring to a boil. Cover the skillet, reduce the heat to low, and simmer the chutney for 10-15 minutes. Uncover and simmer for about another 5 minutes or until the chutney thickens a bit. Set aside and keep warm.
  6. Prep a gas grill by preheating on high with the top down for about 15 minutes. Clean the grill thoroughly then carefully spray the grates lightly with cooking spray.
  7. Remove the chicken from the marinade, shaking it to let the excess drip back into the dish.
  8. Use tongs to place the chicken breasts on the hottest part of the grill, browning them for 4-6 minutes or so on each side. Keep a close watch so they doesn’t get torched.
  9. Move the chicken, skin side down, to the cooler part of grill, with the thicker side facing the hotter part of the grill.  If your grill is super hot, you may want to turn off the side burners and put the chicken there.  Low and slow is the way to go at this point.
  10. Grill for around another 20-25 minutes longer, turning the chicken occasionally until a meat thermometer reads 160 degrees. Pull it off the grill and let it rest for 5 minutes, during which time the temp will rise to 165 degrees.
  11. Top the chicken with the tomato chutney and garnish with cilantro.

Yield: 4 servings

Equipment: Gas grill, meat thermometer

Prep time: 65 minutes (including one hour of marinating)

Cook time: 40 minutes

Bon Appétit!

Sweet and Spicy Steen’s BBQ Sauce

New Orleans and the South Louisiana region are home to a number of “specialty items” that aren’t widely available so are on my at-least-semi-annual visits — Camellia red beans for red beans and rice, olive salad for muffalettas,  Savoie’s Roux in a jar for making gumbo in a hurry, Cafe Du Monde Beignet Mix for my children who insist there is only one beignet, various perishables  and one of my favorite”secret ingredients”, Steen’s Pure Cane Syrup.
The Steen Syrup Mill has been producing cane syrup in south Louisiana for over 100 years.   They harvest the ripe cane at its sweetest, grind it down to extract the juice, then cook it in open kettles until it is thick and dark.  In addition to sauces, I like to use it in cures and on pancakes.
Local food historian Poppy Tooker speaking a couple of years ago at the  International Food Blogger Conference in New Orleans on sustainability,  promoted the idea that the way to save the region’s “endangered local foods” like Steen’s cane syrup (as well as Creole cream cheese and rice calas) is “Eat it to Save it”.  This is my contribution.
Sweet and Spicy Steen’s Barbecue Sauce
Ingredients:
  • 8 tablespoons (1 stick) butter
  • 5 cups roughly chopped red onion
  • 1/3 cup minced garlic
  • 5 cups ketchup
  • 1 cup apple cider vinegar
  • 1 cup Steen’s syrup
  • 1/4 Worcestershire sauce
  • 2 tablespoons liquid smoke
  • 1 tablespoon crushed red pepper flakes
  • 1 teaspoon Kosher salt
  • 1 teaspoon ground black pepper
Directions:
  1. Melt the butter in a dutch oven over medium heat.
  2. Add the onions to the dutch oven and saute for 10 minutes or until the onions wilt and begin to turn translucent. Add the garlic and continue to saute for about 5 minutes, until the excess liquid has cooked off.
  3. Stir in the ketchup, apple cider vinegar, Steen’s, Worcestershire sauce, liquid smoke and red pepper flakes. Add the salt and pepper. Simmer for 10-15 minutes.
  4. Use an immersion blender to puree the sauce, or cool the sauce before transferring it in batches to a conventional blender. After pureeing, simmer the sauce for 3-5 minutes. Taste to correct seasonings and remove from the heat.
Yield: 6 cups
Prep time: 15 minutes
Cook time: 45 minutes
I made this batch of sauce to serve with pulled pork sandwiches topped with Creamy Cole Slaw (a serving will be about two tablespoons per sandwich).  Since I planned to store and serve the sauce in plastic squirt bottles, it needed to be completely pureed and very liquid.  The longer the sauce cooks, the thicker it becomes.  If needed, the sauce can be thinned with a combination of water or chicken broth and vinegar.  I also use a thinned down version of the sauce to baste ribs or chicken while barbecuing and a cooked down version to sauce the meats just before I take them off the grill.
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