Grilled Tandoori Chicken with Spicy Corn

3-3 1/2 lbs skinless chicken (light or dark)

For the marinade you will need:

• 1/4 cup olive oil
• 1 tsp minced garlic
• 1/4 cup lemon juice
• 1 1/2 tsp salt
• 1/4 tsp turmeric
  

I marinated 2 skinless thighs and 2 boneless skinless breasts because that is what I had but the recipe actually called for 3-3 1/2 lbs of chicken.

With a sharp knife, make several slice into each piece of chicken to allow the marinade to penetrate the meat. Marinade for at least an hour.

Place on a hot grill to sear and then turn down your heat and cook through.

I made a yogurt dip for the chicken using:

• 1/2 cup yogurt
• 1 tsp olive oil
• juice from 1/2 a lemon
• 1/2 tsp kosher salt
• 2 tsp mince garlic
• 1 tbsp Trader Joe's 21 Seasoning Salute (a blend of onion, black pepper, celery seed, cayenne, parsley, basil, marjoram, bay leaf, oregano, thyme, savory, rosemary, cumin, mustard, coriander, garlic, carrot, orange peel, tomato granules, lemon juice powder, oil of lemon and citric acid. Whew!)
  

Place all of your ingredients into a bowl, stir and set in the fridge for about an hour.

For the corn I used:

• 1 15 oz can of corn drained
• 1 tbsp canola oil
• 1/4 tsp cayenne
• 1/4 tsp turmeric
• 1/4 tsp pepper

Heat the oil in a cast iron pan (if you have one) add in the corn and brown it up a little. Add the spices and cook for about 5 minutes more stirring often.

Serve the chicken and the corn with grilled flatbread and fruit. (I used watermelon.)