Tandoori Chicken is full of flavor and extremely tender.
If there’s one sure-fire way to get my kids to try new foods, it’s to put them on a stick. Foods on a stick are more fun to eat, and I think it maybe distracts from the unease about something new or different. Tandoori Chicken on a Stick is incredibly tender from the overnight marinade and all the spices add big flavor.
- 1 1/2 cups plain greek yogurt
- 4 tablespoons kosher salt
- 4 tablespoons smoked paprika
- 2 tablespoons ground black pepper
- 2 tablespoons ground coriander
- 2 tablespoons ground cumin
- 2 tablespoons garlic powder
- 2 tablespoons granulated sugar
- 1 tablespoon ground ginger
- 1 teaspoon ground cinnamon
- 1 teaspoon spanish saffron
- 1/2 teaspoon ground cayenne pepper
- Juice from 2 limes
- 2 tablespoons neutral oil (i.e. safflower)
- 4 pounds boneless, skinless chicken thighs
- In a large bowl, mix together all the ingredients except for the chicken. Stir to thoroughly combine.
- Cut the chicken into 2-inch-wide strips, add to the yogurt mixture, and use your hands to coat each piece of chicken with the sauce.
- Cover the bowl and refrigerate overnight to marinate.
- Remove the chicken from the refrigerator and allow to sit at room temperature for 20 minutes. While the chicken is resting, soak wooden skewers in water. This will prevent them from burning.
- Preheat the oven to 400F. Skewer the chicken and place on a baking sheet. Roast for 45 minutes, let rest 5 minutes, and serve over rice.