Grilled Tandoori Spiced Chicken with Naan
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Total Time: 1 hrs 10 mins
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Hands-on Time: 0 hrs 10 mins
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Makes: 4 servings
Ingredients
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1 tablespoon
SO Garlic powder org -
1 tablespoon
SO Ginger ground organic -
1½ teaspoons
SO Cumin ground organic -
¾ teaspoons
SO Garam Masala Organic -
¾ teaspoons
SO Turmeric ground org -
1/2 teaspoon
SO Cayenne Pepper Organic -
1½ cups plain low-fat yogurt
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3 tablespoons fresh lime juice
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2 teaspoons sea or pink Himalayan salt
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1 pound bone-in, skin-on, pasture-raised organic chicken thighs
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2 pieces prepared naan bread
Directions
1. In a large bowl, whisk together yogurt, lime juice, garlic powder, ginger, cumin, salt, garam masala, turmeric and cayenne. Set aside ½ cup for the sauce.
2. Add chicken thighs to mixture and toss to coat. Cover and refrigerate for at least 30 minutes, or up to 8 hours.
3. Heat grill to medium, turning one burner on low. Brush grill grate with oil.
4. Remove chicken thighs from marinade, letting excess drip off, and place skin-side down over hot side of grill.
5. Close lid and grill chicken for 5 minutes on medium heat, until skin is browned. Flip and grill 5 minutes more, until browned on second side. Move thighs away from any flare-ups until flares subside.
6. Flip chicken thighs, skin side down, and transfer to low heat. Continue to grill 12 to 16 minutes, covered, until a thermometer inserted in the center of the chicken thighs, but not touching the bone, registers 165°F. Transfer chicken thighs to a plate.
7. Grill naan over low heat 2 minutes per side until charred.
8. Serve chicken thighs with reserved sauce and naan bread.
