Grilled Tandoori-style Chicken Our Best Bites
8-10 boneless skinless chicken thighs, about 2 1/2 lbs (I use breasts and chop them before marinating)
1/4 c plain Greek yogurt (regular yogurt works too)
1 lemon zested and then juiced
4 cloves garlic, roughly chopped
1/2 c chopped white onion
1/4 c extra virgin olive oil
1 1/2 t kosher salt
1/4 t ground black pepper
1 T paprika
2 t ground cumin
2 t ground ginger
1 t tumeric
1/2 t ground red pepper flakes (less for less spicy)
cilantro for garnish (optional - but not for me! I actually added chopped cilantro to the sauce mix the last time I made it and loved the results)
Rinse chicken thighs in in cold water and pat dry. Trim off excess fat, if necessary, and place chicken in a large ziplock bag. Place all remaining ingredients, except cilantro, in a blender or food processor. Process until smooth and then pour into bag with chicken. Toss to coat all chicken pieces. Place in fridge and marinate a minimum of 8 hours and preferably 24 hours. Pre-heat grill to medium-high heat. Lightly oil grill, place on chicken then close lid. Cook 4-6 minutes before flipping over and cook additional 4-6 minutes on the other side or until chicken reaches and internal temp of 165F. (OR cook in pan on the stove - I like to do this instead because I have pre-chopped the chicken and I don't lose all that delicious sauce!)
Serve with one of the following rice recipes (or a combination of the two!) and naan.
Indian Rice Our Best Bites
2 t olive oil
1/4 c diced onion
2 c water
2 chicken bouillon cubes
1 t ground turmeric
1/2 t curry powder
1 c jasmine rice
Heat medium-sized pot to medium heat on stove. Add oil and onion and cook until onion is tender, ~3min. Add water and bouillon cubes; bring to boil. Add turmeric, curry powder, and rice and stir to combine. Reduce heat to low and simmer, cover, and cook 20 min until water is absorbed. Fluff with fork before serving.
Mom's Indian Rice Mom
1 c brown rice
1/3 c dried cranberries
2 T butter
1/2 to 1 t garam masala
3 T candied ginger (or 1-2 T fresh, diced small)
1/4 c cilantro, chopped
S&P to taste
Boil rice and drain. Add remaining ingredients, stir and serve.
