Tandoori chicken on a plank (Barbecue and Grilling)

 

                The earthy spiciness of tandoori is delicious and beautiful when used as a topping for planked chicken. The yogurt mixture turns a light golden brown from the heat and produces moist, delectable chicken.

                Tandoori chicken is delicious served cold over a salad or chopped up for a pita sandwich.

Serves 4

• Cedar or oak plank, soaked for at least 1 hour
• 4 boneless skinless chicken breasts
• 10 ml olive oil
• 10 ml lemon pepper
• 2 cloves garlic, minced
• 2-inch (5 cm) piece gingerroot, chopped
• 250 ml plain yogurt
• 10 ml ground cumin
• 10 ml ground coriander
• 5 ml Cayenne pepper
• 5 ml salt

1. Rinse chicken under cold running water and pat dry.
2. Place on plank, leaving a bit of space between each piece ; lightly brush the top of the chicken with olive oil and lemon pepper.
3. In a food processor, combine garlic, ginger, yogurt, cumin, coriander, Cayenne and salt ; process until smooth.
4. Spread evenly over chicken and around the edges, touching the plank to seal the chicken.
5. Prepare a dual-heat fire, hot on one side and medium-low on the other, in your grill.
6. Place plank over the hot fire for 3 to 4 minutes, or until plank begins to smoke and pop ; move plank over the medium-low fire and close the lid.
7. Plank for 20 to 30 minutes, or until a meat thermometer inserted in  the thickest part of a breast registers 165F (74C).

BON APPÉTIT