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Traditional Thai food is cooked on an open charcoal stove and meat and chicken are frequently barbecued. The Thai people rarely end a meal with an elaborate dessert but with the abundance of bananas in Thailand, the wide range of Thai dishes that include bananas, and their method of cooking, it's no wonder that a
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1 c Onions, dehydrated 1 c Ketchup 1/4 c Sweet peppers, dehydrated 2 T Louisiana hot sauce 1/4 c Parsley, dried 1 T Salt 1/2 c Honey 1/2 t Mint, dried 1 T Lemon juice 1 c Dry white wine 3 T Lea & Perrins 3 T Vinegar 1 T Liquid smoke 1 c
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Grilled Tandoori-Style Chicken with Cool Cucumber Raita


(NC)—Using a tandoori paste from a jar makes this spicy chicken dish fast and easy. Marinate the meat at the cottage in the morning, or combine the chicken and marinade and marinate overnight in the refrigerator before leaving for the cottage the next day. This marinade is also lovely for grilled lamb chops. You can make the raita at home and bring it along in the cooler.

Ingredients


2 lbs boneless, skinless chicken breasts, 1 kg


cut into lengthwise strips


2-3 tbsp tandoori paste (homemade or purchased) 25-45 mL


1/4 cup plain yogurt 50 mL


olive oil


RAITA:


1/2 large English cucumber, finely chopped


2 large Roma tomatoes, seeded and finely chopped


1/2 tsp salt 2 mL


1 cup plain yogurt, strained 250 mL


2 tbsp chopped cilantro 25 mL


1/4 tsp roasted cumin 1 mL


1 pepper 1


Procedure


  1. Marinate chicken in a combination of tandoori paste and yogurt for several hours or overnight in refrigerator.

  2. Thread chicken accordion fashion on bamboo skewers that have been soaked in hot water for 30 minutes. Discard marinade. Preheat barbecue grill to 550º F. After pre-heating grill, adjust all burners to medium heat. Lightly brush each piece of chicken with olive oil then grill over direct medium heat for 8-10 minutes, just until chicken is cooked through.

  3. To make raita, seed and finely chop the cucumber and tomato paste. Salt the vegetables and let stand for 30 minutes to remove some of the excess moisture. Line a mesh strainer with a coffee filter, set it over a bowl and drain the yogurt over the coffee filter and bowl in the refrigerator for 1-2 hours. Discard liquid and place the yogurt in a bowl. Drain the vegetables and add to the yogurt. Stir in the chopped cilantro and roasted cumin. Season with pepper to taste and refrigerate. Raita may be made up to two days ahead. Serve chicken immediately with lots of turmeric-scented basmati rice and some of the raita on the side.


Serves 4

Recipe courtesy of Weber-Stephen Products Co.

Easy Extras


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