Tailgate Tandoori Chicken
Ingreadient
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1 teaspoon grated ginger
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1 lemon, juiced
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1 tablespoon tomato paste
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6 cloves garlic, minced
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1 tablespoon smoked paprika
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2 teaspoons ground cumin
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2 teaspoons ground coriander
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1 teaspoon cayenne
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1 teaspoon garam masala
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1/2 teaspoon ground turmeric
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2 1/2 teaspoons kosher salt
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1/2 teaspoon freshly ground black pepper
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1 teaspoon white sugar
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2 tablespoons vegetable oil
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1/3 cup Greek yogurt
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2 1/2 pounds skinless, boneless chicken thighs
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butter, for greasing parchment
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2 orange sweet potatoes, peeled, sliced into 1/4-inch-thick rounds
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1 lime, juiced
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1/2 red onion, cut into strips
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1 red bell pepper, cut into strips
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2 Fresno chilies or other green pepper, cut into strips
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1/4 cup melted butter
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1/4 cup chopped fresh cilantro (optional)
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1/2 cup Greek yogurt
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1 clove garlic, crushed
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1/2 lemon, juiced
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1 pinch salt
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1 pinch cayenne
Direction
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Combine ginger, lemon juice, and tomato paste in a large bowl. Whisk together and let sit for about 10 minutes while you gather marinade ingredients.
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Add garlic, paprika, cumin, coriander, cayenne, garam masala, turmeric, salt, black pepper, sugar, vegetable oil, and Greek yogurt to ginger mixture, and whisk to combine thoroughly.
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Cut each chicken thigh into 3 equal parts. Transfer into marinade and mix thoroughly. Be sure every part of chicken is coated. Cover and refrigerate for 30 to 60 minutes.
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Meanwhile, preheat the oven to 400 degrees F (200 degrees C). Line a sheet pan with parchment paper, and butter the parchment.
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Toss sweet potato slices with lime juice. Place sweet potatoes, evenly spaced, on the prepared sheet pan and season with salt.
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Bake in the preheated oven until sweet potatoes are about 75% tender, 10 to 15 minutes. Remove from the oven; set aside until chicken is done marinating.
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Increase the oven temperature to 500 degrees F (260 degrees C).
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Place chicken pieces on top of sweet potato slices, distributing evenly. Place strips of peppers and onions between and around chicken pieces, being careful not to cover any of the meat. Drizzle chicken with melted butter.
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Bake in the preheated oven until edges of chicken have begun to turn golden brown, chicken is no longer pink at the center, and juices run clear, 30 to 35 minutes. Scatter cilantro over chicken before serving.
