This guest post is from Nick Seccia, CEC, and Executive Chef at The Henry Ford.

This recipe will be served at the Blues, Brews & Local Roots BBQ on August 13. “Grain Mustard Fire Roasted Tandoori Chicken” is the third course and is served over local corn creamed with local goat cheese and finished with a charred tomato salsa.

Grain Mustard Fire Roasted Tandoori Chicken

Tandoori Chicken
Marinade for 6-8oz chicken breast

Plain yogurt, 1 cup
Lemon juice fresh, ¼ cup
Ginger fresh grated, 2 tablespoons
Garlic minced, 3 cloves
Cilantro (fresh) chopped fine, 1 tablespoon
Cayenne pepper ground, ¼ teaspoon
Cumin ground, 1 tablespoon
Beet powder, 1 tablespoon
Sumac ground, 1 tablespoon
Sea salt, 1 tablespoon

1. Combine all ingredients and mix well to form a paste
2. Combine with chicken and marinate overnight
3. Grill chicken breast over high heat, glaze with mustard barbecue sauce and then finish over a slower part of the grill

Grain Mustard Barbeque Sauce
Sauce for 6 – 8oz chicken breast

Whole grain mustard 1 cup
Dijon mustard, 1 cup
Spanish onion peeled and diced small, 1 ea
Poblano peppers, 1 ea
Garlic minced, 4 cloves
Light olive oil, 1 tablespoon
Honey, 1 cup
Bell’s Oberon, 1/2 bottle
Soy sauce, ½ cup
Lemon juice (fresh), ¼ cup
Chili powder, 1 tablespoon

1. Sauté the onions and poblanos in olive oil with the chili powder until the onions are clear; then add the garlic and cook just until the aroma develops
2. Add the remaining ingredients and simmer on low for 35 minutes, cool and use to glaze chicken, pork, or beef