Tandoori Grilled Chicken

This chile pepper gets its name from its origin. In Spanish, serrano is an adjective meaning “from the mountains” which is where it originated-in the mountains of Hildalgo, Mexico. The serrano is normally about twice as hot as Jalapeno (about 10,000 to 15,000 Scoville units). It is the second most popular chile pepper in Mexico. This chile is used mostly for salsas but can also be used in soups, sauces, chili or stews. Try these as a hotter substitute for Jalapeno.

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Ingredients:

3-5 lbs skinless chicken (breast, thighs, legs)
½ cup chopped onion
2 garlic cloves
1 serrano or jalepeno pepper
2 TB olive oil
1 tablespoon paprika
1 1/2 teaspoons salt
1 teaspoon ground cumin
1 teaspoon turmeric
1 teaspoon ground coriander
1 teaspoon garam masala
½ teaspoon cayenne
½ cup plain yogurt
juice of ½ a lemon
2 lemons
Small bunch of cilantro

Instructions:

Serves: 4

Chop the onion and garlic. Seed and mince the pepper. Place onion, garlic, pepper, oil in a food processor and blend til a paste forms.

Add the spices and salt and blend some more Add yogurt and lemon and blend to form a sauce Poke the chicken all over with a fork. Cut slices into the chicken ½ inch deep and 1 inch apart. Place all the chicken in a baking dish and pour the marinade sauce all over. Cover and refrigerate for 1-4 hours.

Heat the grill to medium high (425 degrees) and place the chicken on the grill. Also place lemon halves on the grill for 5 min.

Cook for 10-15 minutes and flip to other side. Cook another 10-15 minutes or until the internal temp reaches at least 152 degrees. Remove from heat and tent for 5 minutes. Garnish with chopped cilantro and lemon halves before serving.

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