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2 whole boneless chicken breasts (each 12 to 16 ounces), or 4 half breasts (each half 6 to 8 ounces)
2 cloves garlic, coarsely chopped
1 1/2 teaspoons coarse salt (kosher or sea)
1 teaspoon coriander
1/2 teaspoon freshly ground black pepper
3 tablespoons extra-virgin olive oil
1 tablespoon fresh lemon juice
Cucumber Cream Sauce (recipe follows)
1 tablespoon finely chopped fresh flat-leaf parsley
Cucumber Cream Sauce
1 regular cucumber, or 1/2 large hothouse (English seedless) cucumber
1 clove garlic, minced
1/2 teaspoon ground cumin
1/2 teaspoon curry powder, or more to taste
1/2 teaspoon coarse salt (kosher or sea), or more to taste
1/4 teaspoon freshly ground black pepper, or more to taste
1 cup sour cream or crème fraiche
2 teaspoons red wine vinegar or fresh lemon juice
|1.||If using whole chicken breasts, cut each in half.
Trim any sinews or excess fat off the chicken breasts and discard. Rinse the breasts and under cold running water, then drain
and blot dry with paper towels. Remove the tenders from the chicken breasts and set aside for kebabs or satés.
Arrange the chicken breasts in large nonreactive baking dish just large enough to hold them.|
|2.||Place the garlic, salt, cumin, coriander, and pepper in a mortar and using a
pestle, pound them to a paste. Add the olive oil and lemon juice. Alternatively, you can use a blender to purée
the ingredients. Pour the spice mixture over the chicken and let marinate for 4 to 6 hours in the refrigerator, covered,
turning several times.|
|3.||When ready to cook, drain the
chicken breasts well and discard the marinade. Arrange the chicken breasts on the grill on a diagonal to the ridges
and cook the chicken, following the instructions for any of the grills listed above, until cooked through. Use the poke
test to check for doneness; the chicken should feel firm when pressed. Or insert an instant-read thermometer into the
thick part of a breast through one end: The internal temperature should be about 160° F.|
|4.||Transfer the chicken breasts to a platter or plates. Spoon a few
tablespoons of the cucumber sauce on top of each breast. Sprinkle the parsley over the chicken and serve at once with
the rest of the sauce on the side.|
|Variation: For a more dramatic rendition of Milenko's chicken
(one that gives you lots of crackling crisp skin), roast a whole bird on a rotisserie. A 3 1/2 to 4 pound
chicken will serve 4. Make the marinade following the directions in Step 2. Place the chicken in a resealable
plastic bag, pour the marinade over it, and let marinate for at least 4 hours, preferably overnight, turning it
|If You Have A...
Contact Grill: Preheat the grill; if your contact grill has a temperature control, preheat the grill
to high. Place the drip pan under the front of the grill. When ready to cook, lightly oil the grill surface. Place
the chicken breasts on the hot grill, then close the lid. The chicken breasts will be done after cooking 4 to 6 minutes.
Grill Pan: Place the grill pan on the stove and preheat it to medium-high over medium heat.
When the grill pan is hot a drop of water will skitter in the pan. When ready to cook, lightly oil the ridges
of the grill pan. Place the chicken breasts in the hot grill pan. They will be done after cooking 4 to 6 minutes per side.
Built-in Grill: Preheat the grill to high, then, if it does not have a nonstick surface, brush
and oil the grill grate. Place the chicken breasts on the hot grate. They will be done after cooking 4 to 6 minutes per side.
Freestanding Grill: Preheat the grill to high; there's no need to oil the grate. Place the
chicken breasts on the hot grill. They will be done after cooking 5 to 7 minutes per side.
Fireplace Grill: Rake red hot embers under the gridiron and preheat it for 3 to 5 minutes;
you want a hot, 2 to 3 Mississippi fire. When ready to cook, brush and oil the gridiron. Place the chicken
breasts on the hot grate. They will be done after cooking 4 to 6 minutes per side.
Cucumber Cream Sauce (Makes about 1 1/2 cups)
|Turks call it cacik; Greeks tzatziki; and throughout the eastern
Mediterranean and Asia Minor variations of this creamy refreshing cucumber sauce turn up wherever meats are grilled.
This sauce owes its richness to sour cream.|
|1.||Peel the cucumber, then cut it in half lengthwise and, using a melon baller
or spoon, scrape out the seeds. Cut the cucumber into 1/2-inch chunks. Place the cucumber, garlic, cumin, curry powder,
salt, and pepper in a food processor and process to a smooth paste.|
|2.||Add the sour cream and purée, running the machine in short bursts.
Taste for seasoning, adding more curry powder and/or salt as necessary.|
Excerpted from RAICHLEN'S INDOOR! GRILLING copyright © 2004 Steven Raichlen.
Reprinted with the permission of Workman Publishing Co., Inc. All Rights Reserved.