Grilled Chicken with Indian/Asian Spices

I was browsing through Jamie Oliver’s recipes when I came across a marinated and grilled chicken dish.  I took the idea but adapted it… I do that sometimes, depending on what I have in the house, what I like, and/or what I think might work.  Sometimes it works, other times it doesn’t.  This time was a big winner.  Love when it happens.  Especially when all three kids and I like it!

Mix together into paste:

  • 1 tsp garam massala
  • 1 tsp  paprika
  • 1 tsp turmeric
  • 1 tsp coriander seed (first toast in pan then grind with mortar/pestle)
  • 1/4 tsp allspice
  • 1/4 tsp ginger
  • 1/2 ground garlic
  • juice of one lime
  • 2 Tbsp pureed tomatoes
  • 1/4 cup olive oil

Coat boneless, skinless chicken thighs on both sides and let sit in refrigerator for one or more hours.  Grill until done about 5-8 minutes each side depending on thickness, should read about 140F before you take off and let sit 5-10 minutes before serving as it will keep cooking.  (For safety reasons chicken should be cooked to 165F) 

I served it with brown rice (cheated— Trader Joe’s 3 minutes in microwave, baby!), steamed kale and broccoli from our CSA.

Kids really loved it and I found a new dish that I can also cut into small pieces and serve as appetizers at parties.  Woo-hoo!

 

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