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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
