Add naan bread and spices with the chicken and an Indian dish is ready for family or guest.
Serves 4
Marinate 10 minutes to 4 hours
1/2 cup (120 ml) (dairy-free) organic yogurt
4 Tbs. (60 ml) organic lime juice, with wedges for serving
1 1/2 tsp. (7,5 ml) olive oil
1-2 minced garlic cloves
1-2 tsp. (4,5-9 g) ground coriander
1/2 tsp. (2,5 g) ground turmeric
1/2-1 tsp. (2,5-5 g) paprika
pinch or two of black pepper
2 pounds (510 g) boneless, organic skinless chicken thighs
2 tsp. (9 g) organic sugar
1 Tbs. (15 ml) organic cider vinegar
1/2 thinly, sliced organic onion
2 Tbs. (30 g) chopped cilantro or parsley, plus some sprigs
naan bread wedges OR gluten-free bread
1. Heat the gill to medium-high.
2. In a bowl, combo yogurt, 2 Tbs. (30 ml) lime juice, the oil, garlic, coriander, turmeric, paprika, and black pepper.
3. Marinate the chicken in the yogurt sauce from 10 minutes or up to 4 hours.
4. Lightly coat each tight with organic olive oil cooking spray and grill on both sides, about 12-15 minutes. Check to see they are pink in the middle.
5. In a bowl, combine sugar, rest of the lime juice, and the vinegar.
6. Add the onions, toss and set aside for 5 minutes.
7. Add cucumber and cilantro/parsley. Stir.
8. Serve the chicken and a large plate with the cilantro or parsley sprigs, lime wedges, cucumber salad and naan (or bread).
