Name: Yogurt Chicken
Yield: 4
Ingredients: 1 whole frying chicken- 2.5 pounds, butterflied and scored; 1 teaspoon yellow mustard seed; 1 tablespoon whole cumin; 1 tablespoon whole coriander; 1 cup full-fat Greek yogurt; 1 tablespoon madras curry powder; 1 whole jalapeno; 1 c. cilantro, chopped; 4 each, garlic cloves, peeled and grated on microplane; .25 c honey; 2 oz. ginger, peeled and grated on microplane

1 whole frying chicken- 2.5 pounds, butterflied and scored

4 each, garlic cloves, peeled and grated on microplane

2 oz. ginger, peeled and grated on microplane

Yogurt Chicken

Toast spices and grind, leaving the mixture a little coarse.

Add all ingredients, except for chicken into a blender and blend until completely combined.

Cover chicken with yogurt and place in a plastic bag and leave overnight.

Season the chicken with salt and place on the grill and place chicken breast side down for about 15-20 minutes, with a weight on top (a brick wrapped in foil is a great way to keep the chicken flat).

Flip the chicken and grill on the backside for another 6-10 minutes, or until the internal temperature is 155-160F.

Let the chicken rest for 10 minutes before slicing.

Chef Tiffani will walk us through the process and share her ultimate summertime grilling recipe for Yogurt Chicken, that she pairs with the perfect Pigeon Pea Rice and a refreshing P-Town Punch.