Tailgate tandoori chicken (sheet pan)
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Read about thighs in the BrightCulinary Book
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Ingredients
Method
Techniques
- 1 tsp minced ginger
- lemon juice
- tomato paste
Mix the minced ginger with lemon juice and tomato paste in a mixing bowl; let sit 5 to 10 minutes so the acid neutralises the ginger's enzymes.
Ginger soaked in acid first
- garlic
- smoked paprika
- ground cumin
- ground coriander
- cayenne
- garam masala
- turmeric
- freshly ground black pepper
- salt
- sugar
- vegetable oil
- plain, full-fat, Greek-style yogurt
Add the garlic, smoked paprika, cumin, coriander, cayenne, garam masala, turmeric, black pepper, salt, sugar, vegetable oil and yogurt; whisk until combined.
Cut each chicken thigh into three: first at the natural separation of the thin part, then the thick piece in half (four pieces for giant thighs, two for small).
Cutting thighs into three
- 2½ lb boneless, skinless chicken thighs
Mix the chicken thoroughly into the marinade with a spatula, coating every surface; cover and marinate in the fridge 30 to 60 minutes.
- sweet potatoes
- freshly squeezed lime juice
- butter
Optional: toss peeled, sliced sweet potatoes with lime juice, lay them evenly on buttered parchment and season generously with salt.
Lime sweet potato base
- salt
Bake the sweet potatoes at 400 for about 12 to 15 minutes until a knife tip slides in fairly easily.
- sliced onions
- sweet red bell pepper
- mild green Fresno chili pepper
Space the chicken evenly on the sweet potatoes, smooth side up; tuck sliced onions and peppers around, not on top of the chicken.
Arranging chicken, onions and peppers
Bake at 500 or as hot as the oven goes, 30 to 35 minutes, until the chicken is cooked through.
- freshly chopped cilantro
- hot dog bun
- yogurt sauce
Scatter with chopped cilantro; serve in a hot dog bun with a yogurt sauce of lemon and garlic, or wrapped in naan.