Tandoori Chicken Breasts
from Weber's Best Summer Grilling Recipes magazine
1 cup plain yogurt
3 tablespoons fresh lemon juice
1 tablespoon chopped garlic
1 tablespoon chopped fresh ginger
2 teaspoons garam masala
2 teaspoons salt
1 teaspoon sweet paprika
1/2 teaspoon black pepper
4 boneless, skinless chicken breast halves
Blend together all the marinade ingredients and put in a large resealable plastic bag. Add the chicken and seal the bag, turning to distribute the marinade all over the chicken. Refrigerate for 2 hours, turning occasionally.
When ready to grill, remove the chicken from the bag and discard the marinade. Grill over direct medium heat until the chicken is done and no longer pink in the middle, about 8-10 minutes, turning once.
Cut a zucchini lengthwise into quarters to make long spears. Brush with olive oil and sprinkle with salt and a little lemon zest. Grill for a minute or two on each side until crisp-tender. Sprinkle with a little more lemon zest if desired.