Tandoori-Spiced Chicken

Ingredients:
3 cups buttermilk
1/4 cup coarse kosher salt
2 Tbsp. sugar
4 cloves garlic, minced
1 Tbsp. ground ginger
1 Tbsp. curry powder
1-1/2 tsp. onion powder
3/4 tsp. cayenne pepper
2-1/2 to 3 lb. meaty chicken pieces
(breast halves, thighs, and drumsticks), skinned
Curry-Cucumber Sauce

Method :

1. For brine, in a large bowl combine buttermilk, salt,
sugar, and garlic. In a small bowl combine ginger,
curry powder, onion powder, and cayenne pepper;
set aside 2 teaspoons of the ginger mixture.
Stir remaining ginger mixture into buttermilk mixture;
stir to dissolve salt and sugar. Place chicken
in a resealable large plastic bag set in a shallow dish.
Pour buttermilk mixture over chicken to coat; seal bag.
Marinate in the refrigerator for at least 2 hours or up to 4 hours,
turning bag occasionally.

2. Drain chicken; discard brine.
Sprinkle chicken evenly with
reserved 2 teaspoons ginger mixture.

3. Prepare grill for indirect grilling.
Test for medium heat above the drip pan.
Place chicken pieces, bone sides down,
on a greased grill rack over the drip pan.
Cover and grill for 50 to 60 minutes or until
tender and no longer pink (170 degrees F for breast halves,
180 degrees F for thighs and drumsticks).

4. Serve chicken with Curry-Cucumber Sauce.
Makes 6 servings.

5. Curry-Cucumber Sauce: In a medium bowl
combine 1 cup chopped seeded cucumber,
1/2 cup mayonnaise or salad dressing,
1/3 cup buttermilk, 1/2 teaspoon curry powder,
and 1/4 teaspoon ground ginger.
Cover and chill until serving.
Makes about 1-1/2 cups.