TANDOORI BBQ CHICKEN THIGHS
One hot Tennessee evening Min's neighbor, Raj Kumar, handed R. B. a green coconut and a cleaver and said, "Chop the top off that thing. Let's have a drink." We love Raj. Dinner at his kitchen table is part spiritual recharge, part therapy, part comedy hour. Even better, Raj knows how to cook. After one question too many from us, he took us to Apna Bazaar, Nashville's Costco of Indian provisions. Soon every dish we made required two kinds of cardamom pods, a chunk of cinnamon bark, cumin and coriander seeds, mango pickles, and a chutney or two on the side. Raj kindly indulged us in our enthusiasm and, in time, our spicing acquired some much-needed subtlety. As Raj advised, one should wonder about flavor, not be hit over the head with it. Tandoori BBQ Chicken Thighs use bone-in, skinless dark meat typical of Indian cuisine and our balanced dry rub approach, accented with either a simple curry powder or garam masala, both readily available spices. Add cayenne pepper for more bite. When time allows, we adhere to the tandoori tradition of soaking the chicken in plain yogurt before seasoning the meat. In 900°F tandoori ovens, the yogurt ensures moist chicken, and it's just as worthwhile at home. We often substitute buttermilk for the yogurt because it's cheaper and coats the meat instantly.
Yield makes 6 to 8 servings
Number Of Ingredients 5
Steps:
- RINSE the chicken thighs and trim of excess fat. If marinating, combine the chicken and buttermilk in a large bowl or sealable plastic bag. Cover or seal and refrigerate for 1 to 8 hours.
- HEAT the oven to 450°F.
- PLACE the chicken on a large rimmed baking sheet and sprinkle all sides with the dry rub. Bake for 30 minutes.
- TOSS the onion rings over the chicken and bake for an additional 5 to 10 minutes, until the onions are slightly soft and the internal temperature of the chicken is 170°F. Serve with the lemon.
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