-
1
Preheat a grill to high.
-
2
Preheat the oven to 400 degrees F.
-
3
In a medium-sized bowl, mix together the cumin, coriander, paprika, cayenne, salt, pepper, to taste, lemon juice, lemon zest, yogurt, garlic and ginger root until well incorporated.
-
4
Add chicken and evenly cover with marinade.
-
5
Cover with plastic wrap refrigerate for 1 to 2 hours.
-
6
Remove the chicken from the marinade and put on the grill.
-
7
Cook for 6 to 7 minutes on each side, turning frequently.
-
8
Baste with remaining marinade while cooking.
-
9
Lower heat to low and cover with grill lid.
-
10
Continue to cook until the chicken is cooked through, about 18 to 20 minutes.
-
11
Put the grits on a serving platter.
-
12
Remove the chicken from the grill and serve on top of the grits.
-
13
Grits:
-
14
In a heavy-bottomed large saucepan over medium-high heat, add the butter.
-
15
Add onion and garlic and cook until softened, about 1 to 2 minutes.
-
16
Stir in the milk and cream and bring to a boil.
-
17
Whisk in the grits, then lower the heat and simmer, stirring frequently, until thick and tender, about 35 to 40 minutes.
-
18
Add the Parmesan, lemon juice, salt, pepper and chives.
-
19
Stir well.
-
20
Keep warm until ready to use.
