From “Fresh Mexico,” by Marcella Valladolid (Potter). Serves 3-4 with leftovers for 2.
Ingredients
FOR PINEAPPLE SALSA
1/2 ripe but firm pineapple, peeled, cored and cut into 1/2-inch-thick slices
1/4 cup chopped fresh cilantro
1/2 serrano chile, stemmed, seeded and diced
1 tablespoon fresh lime juice
Pinch of sugar to taste
Salt and pepper
FOR CHICKEN
1 1/2 cups plain yogurt
1 cup (packed) fresh cilantro leaves
4 garlic cloves
One 1/2-inch-thick piece fresh ginger, peeled
1 1/2 teaspoons ground cumin
1 1/2 teaspoons ground coriander
1 teaspoon salt
1 4-pound chicken, cut into 6 pieces
Directions
Make the salsa: Prepare a grill or grill-pan to medium-high heat. Grill the pineapple slices for 2 minutes per side, or until tender and grill-marked. Transfer the slices to a cutting board and chop them. Stir together in a bowl with the cilantro, serrano chile and lime juice. Season to taste with sugar, salt and pepper.
Make the chicken: Combine the yogurt, cilantro, garlic, ginger, cumin, coriander and salt in a food processor or blender and blend until smooth. Transfer the marinade to a large bowl. Add the chicken pieces and turn to coat. Cover and refrigerate overnight.
Prepare a grill to medium-high heat, or heat a grill pan over medium-high heat. Remove the chicken from the marinade, shaking off the excess. Discard the marinade. Grill the chicken for 12 minutes per side, or until just cooked through. Transfer the chicken to a platter, top with pineapple salsa and serve.
