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 for 15 minutes at about 375F

Flip the thighs and cook for another 15 minutes

Baste and flip

Cook for another 5 minutes

Flip and baste again

Chicken should be almost burned on the outside (very caramalized) 175F internal temp

Serve on top of rice

Sprinkle the chicken and rice with cilantro and mint

Serve with pickled cucumbers and onions