• Ingredients: 17
  • Serves: 6

Grilled tandoori-spiced chicken breasts over mesclun salad with whole boneless skinless chicken breasts , halved, white-wine vinegar, olive oil, packed mesclun.


For marinade

Potato and Root vegetable mash

Combine in large bowl:

Spicy Sabayon Sauce

  • 4 large egg yolks
  • 3/4 cup dry white wine
  • 2 tbsps. sugar
  • 1/8 tsp. chile powder

For Serving


Make marinade:

  1. Step 1 In a blender or small food processor grind onion with garlic, gingerroot, lemon juice, and water to form a paste.

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  2. Step 2 With a sharp paring knife make three 1/2-inch-deep diagonal cuts in each chicken breast half, being careful not to cut all the way through.

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  3. Step 3 Rub chicken with marinade, rubbing it into cuts. In a large resealable plastic bag marinate chicken, chilled, overnight.

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  4. Step 4 Grill chicken on an oiled rack 5 to 6 inches over glowing coals until cooked through, about 7 minutes on each side, and transfer to a platter.

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  5. Step 5 In a large bowl whisk together vinegar and salt and pepper to taste and add oil in a stream, whisking until emulsified.

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