Vivek Surti, chef and owner of Tailor Nashville, has built his following for blending the recipes from his Indian heritage with his Southern upbringing. Versions of yogurt-marinated chicken that Surti knew from Indian cuisine yielded consistently tender, juicy chicken, but they lacked the bronzed crispy skin he loved from Western styles of roasted chicken. Duke’s Mayonnaise became his conduit for marrying the best elements of both styles. Blending equal parts yogurt with tangy mayonnaise, plus a handful of additional seasonings, gave Surti a way to cook chicken long enough to achieve a crispy, brown crust while preserving the moisture within the meat. His recipe is a workhorse marinade for all types of proteins, from turkey to pork chops and lamb to vegetables.
1 cup yogurt
½ cup Duke’s Mayonnaise
6 cloves garlic
1 (2-inch) piece ginger
2 serrano chiles
¼ cup cilantro
2 tablespoons grapeseed oil
Juice from 1 lime
½ tablespoon salt
1 pound protein of your choice (chicken, turkey, lamb, or pork chops), cut into pieces or left whole
- Make the marinade: In a blender, combine all ingredients except protein and blend until smooth. Marinade will be ready to use or it can keep in the refrigerator for 3 to 4 days.
- Make the meat: Combine pieces of protein with marinade in a bowl and toss until all pieces are coated. Alternatively, if you’re using whole pieces of protein, use a pastry brush or your hands to rub marinade over surface of protein, ensuring it is covered entirely. Cover and transfer to refrigerator to marinate for at least 30 minutes and up to 1 hour.
- Preheat grill to medium-high heat. Once hot, add protein and grill until internal temperature reaches desired doneness (165 degrees for chicken or turkey). Remove from grill and let rest for 5 to 10 minutes before serving.