Tandoori-Inspired Chicken Thighs

Tandoori-Inspired Chicken Thighs

I prepared this during the COVID-19 pandemic when I was really missing some great Asian foods – which I don’t normally prepare.  As I don’t have a traditional tandoori brick oven at my house, I used my broiler.  This is obviously not a traditional Tandoori, but it satisfied my cravings and it turned out really yummy and flavorful.  It was also super easy.   (Dairy -Free Version in Parenthesis)

 

You will need: 

6 to 8 chicken thighs, boneless and skinless

1 cup unflavored yogurt (or Tofutti sour cream)

4 Tbsp. Spirits & Spice A Tale of Two Cities Spice Blend

½ cup Spirits & Spice Calamansi Balsamic

Ziploc plastic bag

1 tsp. Spirits & Spice Chili Extra Virgin Olive Oil

 

Combine all ingredients in Ziploc plastic bag and marinate in the refrigerator for at least 8 hours.  Cover your broiler pan in aluminum foil and brush your broiler grill – that you place in your broiler pan – with the Roasted Chili Oil.  Place your marinated chicken thighs on the grill of your prepared broiler pan and Broil for 8 to 10 minutes per side.  Edges of the chicken should be very brown.  Remove and serve over Jeweled Rice.

 

From the kitchen of Kim Weiss, owner of Spirits & Spice


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