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Grilled Marinated Chicken with Yogurt
and Asian Spices
Chef Ann Cooper formerly of the Ross
School – East Hampton, NY
Adapted by StarChefs
Yield: 50 Pounds/200 Servings
(4 ounces each)
Ingredients:
Marinade:
- 13 pounds plain yogurt
- 6½ ounces garlic, minced
- ¾ ounce whole cumin seeds
- ¾ ounce curry powder
- ¼ ounce pepper
- ¼ ounce yellow mustard seed,
ground
- ¼ ounce celery seed, ground
- 3¼ ounces fresh ginger
- ¼ ounce ground nutmeg
- 3 ounces salt
Sauce:
- 1½ pints extra virgin olive oil
- 3¼ ounces garlic, minced
- 5¾ pounds red onion, diced small
- 8 pounds cucumber, peeled, seeded and diced
- 0.2 ounces curry powder
- 0.2 ounces pepper
- 0.2 ounces whole cumin seed
- 18 pounds Roma tomatoes, chopped
- 19¼ pounds boneless, skin-on chicken
breasts
Method:
Combine all marinade ingredients. Pour marinade over chicken in
a non-reactive container. Allow to sit for 30 minutes, or overnight
for better flavor.
For the chicken topping, combine oil, garlic,
red onion, cucumber, curry, pepper, cumin and tomato. Season with
salt and set aside.
Grill chicken until just cooked through.
Plate and nappe with the sauce. Allow the heat from the breasts
to warm the sauce.
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