Grilled Tandoori Chicken

1 . Stage

Light the grill. Using a sharp knife, cut shallow incisions in the chicken pieces at about 1/2-inch intervals. In a large, glass dish or stainless-steel pan, combine the lemon juice, water, salt and turmeric. Add the chicken pieces and turn to coat. Let the chicken pieces marinate for 5 minutes.

2 . Stage

Meanwhile, in a small bowl, combine the yogurt, garlic, ginger, coriander, cumin and cayenne. Add to the chicken and lemon mixture; turn to coat. Let marinate for 10 minutes.

3 . Stage

Grill the chicken over moderately high heat, basting with oil, for 10 minutes. Turn and cook, basting with the remaining oil, until just done, about 10 minutes longer for the breasts, 12 for the thighs and drumsticks.

4 . Stage

Menu Suggestion: Indian flatbread, such as naan, is the traditional accompaniment to tandoori. You can grill store-bought naan or other flatbread, such as pita or lavash. In summer, the sweetness of grilled corn on the cob makes a nice balance to the spiciness of the chicken. Another option is eggplant, a favorite vegetable in India, sliced and grilled.

5 . Stage

Wine Recommendation: Spicy dishes such as this pair best with wines with low alcohol, high acidity and a touch of fruitiness. Try an off-dry riesling from Oregon, California or New York State.