GRILLED CHICKEN WITH CLINTON’S HERB-YOGURT SAUCE

By SheHansen

For this Wine and Food Lover’s Diet version of barbecued chicken, I marinate the chicken in olive oil and spices and serve it with a chilled cucumber- yogurt sauce Dr. Clinton Pinto. Marinating the chicken results in a clean, spicy flavor, and the grilling provides an ample dose of smokiness. The yogurt sauce is a good alternabve to barbecue sauce, which contains sugar, an enabler, sometimes in several forms, such as molasses, honey, and brown sugar. Salting and draining the cucumber removes excess water so it does not dilute the sauce. The sauce is good with a variety of grilled foods and is a soothing accompaniment to spicy-hot dishes.

Ingredients

• HERB-YOGURT SAUCE
• 1 small cucumber, peeled
• Kosher salt
• 1/2 teaspoon cumin seeds
• 1 cup plain yogurt
• 1 tablespoon finely chopped fresh cilantro
• 1 tablespoon finely chopped fresh mint
• 1 1/2 teaspoons finely chopped fresh dill
• Freshly ground black pepper
• GRILLED CHICKEN
• 1 chicken (about
• 4 pounds), cut into
• 8 pieces (2 drumsticks, 2 thighs, 2 breasts, and 2 wings)
• 1/2 yellow onion, finely chopped
• 2 cloves garlic, very finely chopped
• 2 tablespoons olive oil, plus oil for brushing
• 1 1/2 teaspoons celery seeds
• 1 teaspoon ground cumin (optional)
• Kosher salt
• Freshly ground white pepper
• Freshly ground black pepper

Details

Servings 4

Preparation

Step 1

1. To make the sauce: Cut the cucumber in half lengthwise and scoop out the seeds with a spoon. Sprinkle the halves lightly with salt and leave them in a colander to drain for 10 to 15 minutes. Rinse quickly under cold running water. Press the halves firmly between a clean kitchen towel. Finely chop the cucumber.

2. In a small, dry skillet over medium heat, toast the cumin seeds until very lightly browned and fragrant, about 1 minute. Immediately pour them onto a plate. Grind the seeds in a spice mill or with a mortar and pestle.

3. In a bowl, stir the yogurt with a fork or whisk. Stir in the cucumber, toasted cumin, cilantro, mint, and dill. Taste for seasoning and adjust with salt and black pepper. Serve immediately, or cover and refrigerate for several hours. Stir well before serving.

4. To make the chicken: Put the chicken pieces in a large bowl and add the onion, garlic, 2 tablespoons oil, celery seeds, and cumin (if using). Toss well. Season
with salt, white pepper, and black pepper and toss well. Cover and let stand for 15 to 30 minutes. Refrigerate if setting aside for longer than 30 minutes.
5. Meanwhile, prepare an outdoor charcoal or gas grill for cooking over medium heat. When the grill is ready, brush the grill rack with oil. Place the chicken pieces, skin side down, on the rack directly over the heat, cover the grill, and grill until browned on the first side, about 5 minutes. Turn, re-cover the grill, and cook on the second side until browned, about 5 minutes. Continue to cook the chicken, covered, turning as needed, until an instant-read thermometer inserted into the thickest part of each breast and thigh away from the bone reads 160°F for white meat and 165°F for dark meat, 10 to 20 minutes longer. If the chicken appears to be cooking too rapidly, move the pieces to a cooler part of the grill. As they are done, remove to a platter and keep warm. Serve hot with the cucumber sauce on the side.