Tandoori Chicken

Ingredients

4ea     Chicken thighs

2T      Lime juice

For the garnish

1/2C   Onion

1C      Cucumber (peeled, and thinly sliced)

1/2T   Sugar

1/2T   Apple cider vinegar

1T      Cilantro

1T      Mint

Salt and pepper to taste

For the marinade

1T      Vindaloo paste

1/2C   Plain yogurt

Directions

Pat the chicken pieces dry with paper towels

Make deep diagonal slashes almost to the bone at 1-1/2 inch intervals across the meaty side of each piece of chicken

Place in a glass bowl and rub all sides with lime juice

Cover and refrigerate for 30 minutes

Mix the Vindaloo paste, yogurt, and lime juice in a separate bowl

Put the chicken and Vindaloo paste mixture into a large ziplock bag, seal the bag, and turn the bag to coat all of the chicken pieces evenly

Refrigerate for at least 3 hours or overnight

Mix onions, cucumber, sugar, cider vinegar, salt, and pepper in a medium bowl and set aside

Bring the chicken to room temperature

Place the chicken slash side up, over a medium hot charcoal fire, and brush with marinade

Cook until done (160F internal temperature), turning every 5 minutes.  Chicken should be almost burned on the outside, but be careful to just get to a dark caramelization and not to actually burn.

Serve rice and pickled cucumbers on the side

Sprinkle the chicken and ride with cilantro and mint