Monday, July 5, 2010

Cow Appreciation Day

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Diary-Free Grilled Tandoori Chicken
Serves 4

1 cup coconut milk
Juice of 1 lemon
1 clove garlic, minced
1 teaspoon fresh ginger, minced
1 teaspoon salt
1/8 teaspoon freshly ground black pepper
2 teaspoons garam masala
1/4 teaspoon cayenne pepper
1 1/2 pounds boneless, skinless chicken breast

1. In a shallow bowl, mix coconut milk, lemon juice, garlic, ginger, salt, pepper, garam masala and cayenne pepper. Add chicken, making sure both sides are coated with marinade. Refrigerate for at least 8 hours, turning once halfway through.

2. Preheat broiler or grill. Cook until juices run clear and internal temperature reaches 165 degrees, about 8 to 10 minutes each side.

Printable Recipe


Written by and starring: Jess Hulett
Producer: Mike Stickle
Editor: Jennifer Hobdy
Food Photographer: Anita Aguilar

Executive Producer: Pamela Canales
Executive Producer: Karen Jackovich
Executive Producer and Creator: Mike Stickle

All photography by Anita Aguilar. “Meet Jess” photo of Jessica Hulett by Linus Gelber.