Grilled Tandoori Style Chicken with rice

Grilled Tandoori-Style Chicken

8-10 boneless, skinless chicken thighs, (2 ½ lbs.)

¾ C plain Greek Yogurt

1 lemon, zested and then juiced

4 cloves garlic, roughly chopped

½ C chopped white onion

¼ C extra virgin olive oil

1 ½ t kosher salt

¼ t ground black pepper

1T paprika

2 t ground cumin

2 t ground ginger

1 t turmeric

½ t ground red pepper

Cilantro for garnish

1.     Rinse chicken thighs in cold water and pat dry.  Trim off excess fat and place in large Ziploc bag.

2.     Place all remaining ingredients, except cilantro in a blender and blend until smooth.  Pour into bag with chicken and marinate in the refrigerator 8-24 hours.

3.      Pre-heat grill to medium-high and oil grill to avoid sticking.  Place chicken on grill and close lid.  Cook 4-6 minutes before flipping and then cook an additional 4-6 minutes.  Can also be cooked on a broiler. 

Indian Rice

¼ C diced onion

2 C water

2 chicken bouillon cubes

1 t ground turmeric

½ t curry powder

1 C jasmine rice

In Medium-sized pot heat 2 teaspoons olive oil and sauté chopped onion about three minutes.  Add two cups water and two bouillon cubes and increase heat until water boils.  Use a spoon to break-up bouillon cubes.  Add spices and rice and stir to combine.  Reduce heat to low simmer, cover and cook 15-20 minutes or until all water is absorbed.  Fluff with fork.