Tandoori-Dijon Chicken
Tandoori refers to a cooking method used throughout India in which food is cooked quickly in a special oven (a tandoor) at more than 500F. This dish is also very tasty cold so you may want to make a double batch and save the rest to slice into sandwiches or toss with cooked vegetables into a sweet-and-sour pasta salad. Make sure you allow time to marinate the chicken overnight.
Tandoori-Dijon Chicken
- ½ cup + 4 tablespoons plain non-fat yogurt
- 2 tablespoons grated peeled gingerroot
- 2 tablespoons red wine vinegar
- 2 tablespoons Dijon mustard
- 1 teaspoon ground cumin
- ½ teaspoon cinnamon
- ¼ teaspoon cayenne pepper
- 1 teaspoon salt
- 3 pounds skinless chicken thighs
- To prepare the marinade, in a gallon-size sealable plastic bag, combine the yogurt, gingerroot, vinegar, mustard, cumin, cinnamon and cayenne; add the chicken. Seal the bag, squeezing out the air; turn to coat the chicken. Refrigerate, turning the bag occasionally, at least 2-3 hours, but it is best overnight.
- When ready to cook: Drain and discard the marinade.
- Spray the broiler rack with nonstick cooking spray; preheat the broiler. Broil the chicken 6-8" from the heat, turning occasionally, until cooked through, 15-20 minutes.
Photo by thebittenword.com 
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