Monday, July 14, 2014

Tandoori Chicken Pitas

Next time you are grilling, marinate a few chicken thighs in a Tandoori yogurt-spice mixture using spices you probably already have on hand.  Grill the thighs alongside or after your main meal is cooked.  The next day you'll have fragrant chicken to slice and stuff into pita pockets with some cooling salad ingredients.   We stuff cucumbers and radishes or sliced tomatoes and onions in with the chicken and add chopped cilantro and lettuce leaves.  Eat as is or add a fiery mango chutney and/or a cool spoonful of sour cream or plain yogurt.

Here how to make Tandoori Chicken Thighs for tomorrow's pita sandwiches.

Tandoori Chicken Thighs
Serves 4-6
6 boneless, skinless chicken thighs
6 ounces plain yogurt
1 tablespoon fresh, grated ginger
1/2 teaspoon each: cumin, tumeric, coriander, paprika
1/4 teaspoon cayenne pepper
1 tablespoon lemon juice

  1. Place the chicken thighs in a large resealable plastic bag.   
  2. Combine remaining ingredients and pour over chicken.  
  3. Marinate at least 2 hours or overnight.  
  4. Grill things over direct heat, 4-5 minutes per side.  The chicken cal be roasted in the oven at 425˚F for 15-18 minutes.  Thighs are cooked when internal temperature registers 170˚F.