Tandoori-Style Grilled Chicken Thighs

Name: Tandoori-Style Grilled Chicken Thighs with Garlic Naan and Tomato Cucumber Salad
Total time: 20 min
Yield: 2
Ingredients: 280 g Hauts de cuisse de poulet; 2 pièce(s) Pain plat; 1 pièce(s) Tomate; 1 pièce(s) Mini concombres; 1 pièce(s) Échalote; 3 cs Sauce au yogourt; 2 cs Purée de gingembre et d’ail; 1 cs Vinaigre de vin blanc; 7 g Coriandre; 1 pièce(s) Gousses d'ail; 9 g Mélange d'épices indien; 1 cs Beurre*; ½ cc Sel*; 1 cs Huile*; ¼ cc Sucre*

with Garlic Naan and Tomato Cucumber Salad

Accompagnements gratuits à vie + jusqu’à 20 repas gratuits!

Juciy Tandoori-Spiced grilled Chicken thighs, served with warm, buttery garlic naan and a refreshing tomato cucumber salad. The smoky, spiced flavors balance perfectly with the cool tangy crunch. Making this a vibrant, satisfying summer meal.

étiquettes:

BBQ

Allergènes:

Milk

•Soja

•Hvede

•Schwefeldioxide und Sulfite

•Senf

Produit dans une installation qui traite le lait, le sésame, les œufs, le poisson, les crustacés, les moutardes, les noix, les arachides, le blé, le soja et les sulfites.

Durée de préparation20 minutes

Temps de cuisson10 minutes

DifficultéFacile

Ingrédients

quantité par portion

280 g

Hauts de cuisse de poulet

2 pièce(s)

Pain plat

1 pièce(s)

Tomate

1 pièce(s)

Mini concombres

1 pièce(s)

Échalote

3 cs

Sauce au yogourt

2 cs

Purée de gingembre et d’ail

1 cs

Vinaigre de vin blanc

7 g

Coriandre

1 pièce(s)

Gousses d'ail

9 g

Mélange d'épices indien

Pas inclus dans votre livraison

1 cs

Beurre*

½ cc

Sel*

1 cs

Huile*

¼ cc

Sucre*

Informations nutritionnelles

Énergie (kcal)650 kcal

Graisses26 g

dont saturés8 g

Glucides64 g

dont sucres8 g

Fibres6 g

Protéines40 g

Cholestérol155 mg

Sel1460 mg

Gras Trans0.4 g

Potassium900 mg

Calcium200 mg

Fer6 mg

Ustensiles

•Bol à mélanger, moyen

•Pinceau à pâtisserie en silicone

•Papier aluminium

Instructions

Before starting, lightly oil the grill. While you prep, preheat the grill to medium-high heat (approx. 450°F).
Wash and dry all produce.
Peel, then mince or grate garlic.
Finely chop cilantro.

Halve cucumber lengthwise, then cut into 1/4-inch half-moons.
Cut tomato into 1/2-inch pieces.
Peel, then cut shallot into 1/4-inch pieces.
In a medium bowl, combine half the vinegar (use all for 4 ppl), 1/4 tsp (1/2 tsp) garlic, 1/4 tsp (1/2 tsp) sugar and 1/2 tbsp (1 tbsp) oil.
Add cucumbers, tomatoes, shallots, half the cilantro. Season with salt and pepper, then toss to combine.

Melt 1 tbsp (2 tbsp) butter in a small non-stick pan over low heat or in a microwaveable bowl, add remaining garlic. Season with salt and pepper, then stir to combine.
Brush garlic butter onto tops of flatbread. Stack flatbread, buttered sides together, then wrap in foil.

Pat chicken dry with paper towels.
In a medium bowl, combine ginger-garlic, 1/2 tbsp (1 tbsp) oil, Indian Spice Mix. Season with salt and pepper.
Add chicken to the grill. Close lid and grill, flipping once, until cooked through, 5-6 min per side.**
Transfer to plate
Halfway through grilling chicken, place flatbread on the other side of the grill. Close lid and grill, flipping once, until flatbread are heated through, 1-2 min per side.

Thinly slice chicken.
Divide flatbread between plates and spread half the yogurt on the base.
Divide chicken on top of naan, drizzle with remaining yogurt sauce and sprinkle with remaining cilantro.
Served salad on the side.