Grilled Tandoori-Style Chicken

Ingredients:

8-10 boneless, skinless chicken thighs (about 2.5 pounds)

3/4 c. plain Greek yogurt

1 lemon, zested and then juiced

4 cloves garlic, roughly chopped

1/3 c. chopped white onion

1/4 c. extra virgin olive oil

1 1/2 teaspoons salt

1/4 teaspoon ground black pepper

1 tablespoon paprika

2 teaspoons ground cumin

2 teaspoons ground ginger

1 teaspoon turmeric 

1/2 teaspoon ground red pepper (less if you want the chicken less spicy)

cilantro for garnish, optional

Directions:

1. Rinse chicken thighs in cold water and pat dry.  Trim off excess fat, if necessary, and place chicken in a large, Ziploc bag.

2. Place all remaining ingredients, except for cilantro, in a blender or food processor.  Process until smooth and then pour into bag with chicken. Toss to coat all chicken pieces.  Place in refrigerator and marinate a minimum of 8 hours and preferably 24 hours.

3. Preheat grill to medium-high heat.  Lightly oil grill grates to avoid sticking.  Remove chicken pieces from bag and allow excess marinade to drip off.  Place chicken on grill and close lid.  Cook 4-6 minutes before flipping chicken pieces over and then cook an additional 4-6 minutes on the other side until chicken reaches an internal temperature of 165 degrees.  Sprinkle with cilantro and serve with rice.  

(Chicken can also be cooked on a broiler pan or indoor grill pan.)

*Our Best Bites' Cookbook, Savoring the Seasons

Spicy Hummus

Ingredients:

• 4 garlic cloves
• 2 cans canned chickpeas, drained
• 1 3/4 teaspoons kosher salt
• 1/3 cup tahini
• 6 tablespoons lemon juice (about 2 lemons)
• 4 tablespoons water or liquid from can of chickpeas (Gradually add a bit at a time, depending on how thin you want the consistency.)
• 2 fresh jalapenos, seeded, cored, and diced, OR 8-10 dashes of Tabasco sauce

Directions:

Drop the garlic down the feed tube of the food processor; chop until it’s minced. Add the rest of the ingredients to the food processor and process until the hummus is pureed. Taste, for seasoning, and serve chilled or at room temperature.  

*Adapted from Ina Garten and http://getalongandgo.com