Recipe: Masala Grilled Chicken w/ Lemon-Mint Salad

Garam masala is a secret weapon for your pantry. No two masalas are the same (all “masala” means is “spice mix”, though it always connotes East Indian flavors), so if you find one you like, stock up on it. Not only does it make an excellent chili (here), but it’s equally at home on the grill.

Its partner in crime here is a cooling, refreshing salad—perfect for summer and anything spicy. If you have some tomatoes handy, they’d be a great addition. As always, if you’re avoiding yogurt (What’s up, all you July Whole30ers!), then simply omit it. You’ll still have a lovely vinaigrette.

Masala Grilled Chicken w/ Lemon-Mint Salad

Chicken

2 Tbsp. garam masala

1 Tbsp. salt

2 tsp. fresh ground pepper

1 Tbsp. olive oil

3-4 lbs. chicken thighs and drumsticks (make sure there’s one of each for your group), bone in & skin on

Salad

3 Tbsp. Greek yogurt, sour cream, or mayo

2 Tbsp. olive oil

1 lemon, juiced and zested

1 garlic clove, minced and mashed to a paste with a pinch of salt

1/2 cup fresh mint leaves, chopped fine

kosher salt and fresh ground pepper, to taste

2 heads romaine lettuce, cut into ribbons

1 English seedless cucumber, cut in half lengthwise and sliced in 1/2-inch pieces

1 bunch green onions, sliced thinly

1) Preheat grill. Stir garam masala, salt, and pepper together in a small bowl. Put chicken pieces in large bowl then pour olive oil and spice mixture over. Mix with hands until all of chicken is covered.

2) Add yogurt, olive oil, lemon juice and zest, garlic, mint, and S&P to a medium bowl and whisk until combined and smooth.

3) Grill chicken pieces over medium-high heat for 4-5 minutes, or until good grillmarks appear. Move to medium-low heat or indirect heat for another 10 minutes, watching for flare-ups.

4) Meanwhile, add lettuce, cucumber, and onions to bowl with dressing and toss together. Serve alongside chicken.

Serves 4.

 

 

 

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