Grilled Tandoori Chicken and Zucchini

It was another gorgeous evening to fire up the grill.  I decided to grill chicken because I thought it would be a good accompaniment for the leftover mango salsa in our fridge.  And because I wanted something green on the plate, we grilled up some zucchini spears too.  Most of the tandoori marinade fell off while grilling, but the flavor still remained.  The photo really doesn't do justice to the tender flavorful chicken that resulted.  I liked the grilled zucchini as well.

Tandoori Chicken Breasts
from Weber's Best Summer Grilling Recipes magazine

Ingredients:
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

Directions:
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.

Grilled Zucchini   
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.