Tandoori-Style Chicken Thighs
Eggplant and Zucchini with Mint
Ingredients
- 1 tsp paprika
- ½ tsp ground cumin
- ¼ tsp ground turmeric
- 1½ Tbsp olive oil, divided
- 1 lb boneless, skinless chicken thighs
- ½ tsp salt, divided
- ½ tsp pepper, divided
- ½ cup plain Greek yogurt
- 1 small clove garlic, minced
- ½ Tbsp ginger paste
Instructions
- Cook paprika, cumin, and turmeric in 1 Tbsp hot oil in a small skillet over medium heat 30 seconds or until fragrant, stirring often.
- Preheat grill to medium-high heat. Brush chicken with ½ Tbsp oil, and sprinkle with ¼ tsp each salt and pepper. Grill chicken, covered, 4 to 5 minutes per side or until done.
- Combine oil mixture, yogurt, garlic, ginger paste, and ¼ tsp each salt and pepper. Serve sauce over chicken.
- Divide chicken and sauce into 3 portions. Serve 2 portions. Refrigerate 1 portion up to 3 days.
Side Dish Ingredients
- ½ eggplant, cut into ¼-inch-thick planks
- 1 zucchini, cut into ¼-inch-thick planks
- 1 Tbsp olive oil
- ½ Tbsp fresh lemon juice
- ½ tsp ground cumin
- ¼ tsp crushed red pepper
- ¼ tsp salt
- 2 Tbsp chopped fresh mint
Side Dish Instructions
- Preheat grill to medium heat. Combine all ingredients except mint. Grill vegetables, covered, 6 to 8 minutes or until charred, turning occasionally. Sprinkle with mint.
- Divide into 3 portions. Serve 2 portions. Refrigerate 1 portion up to 3 days.
Nutritional Information
| Main | Side | Total | |
| Servings | 3 | 3 | |
| Calories |
311
|
75
|
386
|
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