Grilled Tandoori Spiced Chicken with Naan
Total Time: 01h 10m
Hands-on Time: 00h 40m
Makes: 4 servings
Create restaurant-worthy tandoori-style chicken at home with this excellently spiced tandoori chicken thighs recipe! Features an expertly seasoned sauce of yogurt, cumin, ginger, turmeric and garam masala that also serves as the tandoori marinade.
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Ingredients
- 1½ cups plain low-fat yogurt
- 3 tablespoons fresh lime juice
- 1 tablespoon Simply Organic® Garlic Powder
- 1 tablespoon Simply Organic® Ginger
- 1½ teaspoons Simply Organic® Cumin
- 2 teaspoons sea or pink Himalayan salt
- ¾ teaspoons Simply Organic® Garam Masala
- ¾ teaspoons Simply Organic® Turmeric
- 1/2 teaspoon Simply Organic® Cayenne Pepper
- 1 pound bone-in, skin-on, pasture-raised organic chicken thighs
- 2 pieces prepared naan bread
Directions
- 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.
- Add chicken thighs to mixture and toss to coat. Cover and refrigerate for at least 30 minutes, or up to 8 hours.
- Heat grill to medium, turning one burner on low. Brush grill grate with oil.
- Remove chicken thighs from marinade, letting excess drip off, and place skin-side down over hot side of grill.
- 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.
- 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 degrees. Transfer chicken thighs to a plate.
- Grill naan over low heat 2 minutes per side until charred.
- Serve chicken thighs with reserved sauce and naan bread.
