Vaughn Family Recipes
Tandoori Chicken
6 servings
份量10 minutes
准备时间1 day 22 minutes
总时间配料
8-10 chicken thighs, boneless, skinless (about 2 1/2 pounds)
¾ cup Greek yogurt, plain (or just one small container, sizes vary a little, throw the whole thing in there.)
1 lemon (zested and juiced)
4 cloves garlic (roughly chopped)
⅓ cup white onion, chopped
4 tablespoons extra virgin olive oil
1 ½ teaspoons kosher salt
¼ teaspoon black pepper
1 tablespoon paprika
2 teaspoons ground cumin
2 teaspoons ground ginger
1 teaspoon turmeric
½ teaspoon ground red pepper *see note
chopped cilantro and lemon wedges (optional, for serving)
步骤
Marinade
Rinse chicken thighs in cool water and pat dry with paper towels. Trim off excess fat, if necessary (a pair of kitchen shears is the easiest way to do this!) and place in a glass bowl or heavy duty zip-top bag.
Place yogurt, lemon zest and juice, garlic, onion, olive oil, salt, black pepper, paprika, cumin, ginger, turmeric, and red pepper in the blender and process until smooth. Pour over chicken, toss to coat, and marinate for 24 hours for best results.
Grill
Preheat grill to medium heat and oil grill grates to avoid sticking. Remove chicken pieces from bag or bowl and allow excess marinade to drip off. Place chicken on grill and close lid. Cook for 4-6 minutes on each side or until chicken reaches an internal temperature of 165° F. However, you’ll want to aim for between 170-175° for improved flavor and texture.
Chicken can also be cooked in a skillet, indoor grill pan, or under the broiler. We suggest serving with Indian Style Turmeric Rice and a veggie of your choice.
营养
每份大小
1 thigh
卡路里
218 kcal
总脂肪
9 g
饱和脂肪
2 g
不饱和脂肪
6 g
反式脂肪
0.03 g
胆固醇
144 mg
钠
333 mg
总碳水化合物
3 g
膳食纤维
1 g
总糖
1 g
蛋白质
30 g
6 servings
份量10 minutes
准备时间1 day 22 minutes
总时间