Barbecued Chicken, Michigan Style

by Meeta Wolff

This chapter is a free excerpt from What's For Lunch, Honey?.

I still have one recipe pending from my travels through the US. We visited my mum's uncle, Joe and his wife Ila, in Michigan, after a not seeing them for something like 20 years. They live in Farmington Hills, not far from Detroit, and have a fantastic house opposite golf greens and luscious green woods. A huge deck overlooks this gorgeous view. During our stay there we had lovely weather and beautiful sunny skies—just the perfect setting for a great family barbecue.

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I still have one recipe pending from my travels through the US. We visited my mum's uncle, Joe and his wife Ila, in Michigan, after a not seeing them for something like 20 years. They live in Farmington Hills, not far from Detroit, and have a fantastic house opposite golf greens and luscious green woods. A huge deck overlooks this gorgeous view. During our stay there we had lovely weather and beautiful sunny skies—just the perfect setting for a great family barbecue.

Early one morning I watched uncle Joe and Ila aunty prepare the barbecue chicken for that evening, and I just knew I had to get my camera out and take pictures of this recipe. It was great to be able to watch someone else cook, and I had my hands free to take all the pictures I wanted to!

This particular dish was juicy, and the flavors of the ginger and garlic blended beautifully. The chilies added the right spicy note and the tandoori spices made it truly exotic. I really liked the idea with the mint chutney, as it was the right type of sauce that held its taste with the chicken and added a divine minty and fresh touch. So, as things just aren’t complete without a trip to the grill, I leave you with this great recipe of barbecued hot, spicy, gingery and garlicy tandoori chicken.

Ingredients:

  • Chicken breasts, skinless and boneless
  • 1 jar of tandoori paste
  • Chilies, finely chopped (as many as you can handle)
  • Garlic, 1 per breast, finely chopped
  • Ginger, mashed
  • Onions, finely chopped
  • Salt and fresh cracked pepper
  • Natural yogurt (Don't go for the low fat version, as it’s often too runny. Use a nice thick yogurt.)

Method:

  1. Clean the chicken breasts and slash them lightly with a sharp knife. Rub well with salt and pepper.
  1. In a large mixing bowl, pour the yogurt and add the tandoori paste and mix well. The yogurt takes on a lovely pink/reddish color.
  1. In another mixing bowl, mix the chilies, garlic, and ginger. Rub a bit of this on and into the chicken. Add the rest to the yogurt mixture, together with the onions. Salt and pepper to taste. Now place the chicken breasts into this mixture and allow to marinate for 6-8 hours or overnight.
  1. Heat up your barbecue and grill each breast until nicely done. My uncle added some carrot sticks and onion rings into the leftover marinade and grilled these, too.
  1. Serve with lime wedges, mint chutney, and fresh salad.
Price: $4.95 Add to Cart
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