Grilled avocado and tandoori chicken
Be the first on your block to put grilled avocados on the menu.
Fire up the grill and get ready for a flavor-packed meal. This recipe combines the creaminess of avocados with the bold spices of tandoori-marinated chicken. It’s a great mix of textures and tastes, perfect for a warm summer evening.
Servings: 6
Ingredients
- 4 tablespoons lime juice, divided
- 1 cup plain nonfat yogurt
- 4 garlic cloves
- 1 2-inch piece fresh ginger, peeled and chopped coarsely
- 2 jalapeño peppers stemmed, seeded, and cored
- 4 chicken breasts, cut into chunks and strung on wooden skewers
- 6 just ripe avocados
- 1 tablespoon olive oil
- Salt and pepper to taste
- Chopped fresh cilantro
Directions
- In a blender or food processor, puree 2 tablespoons of lime juice with yogurt, garlic, ginger, and jalapeño until smooth.
- Pour the yogurt sauce over the skewered chicken in a 9-inch by 13-inch glass baking dish.
- Marinate the chicken in the refrigerator for several hours or overnight, turning skewers occasionally.
- Preheat the grill to medium-high heat.
- Cut avocados in half and remove the pits.
- Mix 2 tablespoons of lime juice with the olive oil. Use half of this mixture to brush each avocado half.
- Grill the avocados cut side down until grill marks appear.
- Turn cut side up and place on a platter. Brush again with the oil and lime juice mixture, then sprinkle with salt and pepper to taste.
- Remove the chicken skewers from the refrigerator and discard any excess sauce.
- Grill the chicken over high heat on a lightly oiled grate with the cover down, turning occasionally, until grill marks appear and the chicken is cooked through (to 165 F).
- Serve on a clean platter and sprinkle with chopped cilantro.
Nutrition information (per serving)
- Calories: 527
- Total fat: 41 g
- Saturated fat: 6.5 g
- Unsaturated fat: 32.5 g
- Cholesterol: 45 mg
- Sodium: 139 mg
- Total carbohydrate: 22 g
- Dietary fiber: 14 g
- Total sugars: 3 g
- Protein: 25 g