Grilling Dinner on San Francisco Bay

I just had a weekend with the kind of weather that makes it so nice to live here, a warm breeze and crystal blue skies. When it's this nice I will always try to take the boat out for a sail, which I did. After a long and lazy bay cruise with the sun getting lower in the sky, it was time to fire up the BBQ mounted on the back of the boat. Tonight's menu was tandoori marinated chicken with a Greek style salad and a bottle of chilled Pinot Gris.
This Mediterranean menu went perfectly with the balmy "Winter" evening.

Cooking with a San Francisco view

Tandoori Chicken
2 Chicken breasts, cut into smaller pieces
2 T Tandoori paste*
2 T plain yogurt
1 t kosher salt

Greek Salad
1/2 English cucumber, diced
2 Tomato, Diced
8 Kalamatta olives
1/4 Red Onion, sliced thin
2 T Extra Virgin olive oil
1 T Sherry vinegar
Pinch Kosher salt
1 t Pepper
1 t Oregano

Method:
1. Mix chicken, tandoori paste and yogurt well, store in plastic zip bag, keep chilled till ready to use.
2. Toss all the salad ingredients together, keep chilled in a Ziploc plastic bag.
3. Cook the chicken over a hot and clean grill till just cooked through, turning occasionally.
4. Pour yourself a glass of wine to enjoy with dinner while admiring the water view.

Yield=2

*Note: Tandoori paste or powder can be found in the international section of well stocked markets.