There is an incredible Indian restaurant (like literally the best Indian food ever!) called Tandoori Oven in a college town 90 miles north of us. Since it’s also near the university our daughter is currently attending, we tend to find reasons to head north and visit.
Quite often, we combine the two and grab an Indian meal. And just so you can appropriately visualize this place, the restaurant is located next to a gas station. Like, literally, buy your gas, walk through a doorway, and you’re in the restaurant. Because, who wouldn’t want the convenience of filling your tank and filling YOUR tank at the same time?!
A few months ago, we did just that. They have this lunch buffet that all the guys in our family love. Chicken kurma, papadam, tandoori lamb, tikka masala, naan bread, rice pudding…who wouldn’t want all that Indian goodness in one sitting? EXCEPT. The men in our family can be somewhat, let’s say, competitive. Who can fill their plates with the most food? How fast can you devour all that delicious food?
Can you see where I’m going with this?
An hour later, they staggered out of Tandoori like a bunch of drunken sailors, took about three steps and collapsed in a heap on the grass. And didn’t move for twenty minutes. Note to self: Moderation in all things!
Grilled Indian Chicken would fit right in at Tandoori Oven. We just don’t have to travel 90 minutes to get to it! Just a simple dry rub and a quick grill and you’ve got dinner. Serve it over Turmeric Rice for a simple Indian supper. Make extra for the silly men in your world, and keep the grass handy for after-dinner naps.
- 6-8 chicken thighs
- 2 Tbsp. paprika
- 2 tsp. coriander
- 1 Tbsp. cumin
- 1 tsp. kosher salt
- 1/2 tsp. cinnamon
- 1/4 tsp. cloves
- 1/2 tsp. ground pepper
- 1/4 tsp. cayenne pepper
- 1/4 tsp. turmeric
- 1" square piece fresh ginger, minced
- 1 Tbsp. honey
- 1 Tbsp. olive oil
- Mix all dry spices in a small bowl. (Can be stored for up to a month)
- Add ginger, honey and oil and stir to combine.
- Coat chicken pieces on all sides with spice mixture. Let sit for 10 minutes.
- Heat grill on high and sear chicken for 5 minutes, turning once.
- Lower temperature to medium and grill chicken for about 10 minutes per side, or until juices run clear or internal temperature reaches 170 degrees.
- Remove from grill and rest for 5-10 minutes until serving.
*Adjust the heat by adding more or less cayenne.