Tandoori Spiced Chicken with herbed yogurt sauce
This is a delicious twist on the classic barbecued chicken. The spice rub is extremely simple to pull together and makes a large batch to be used at later times. The herbed yogurt sauce is an awesome twist on the classic tzatziki. If you'd like to take everything up a notch, pair it with the Grilled Tomato Jam. Amazing.
Serve this chicken alongside a Mediterranean style salad, over quinoa, or in a whole grain pita with diced cucumbers and cherry tomatoes.
(Recipe credit goes to Michelle, a Strong Mommas member. Her natural cooking skills are legit.)
For the spice rub:
2 Tbsp onion powder
2 Tbsp garlic powder
2 Tbsp ground ginger
2 Tbsp ground coriander
1 Tbsp ground cumin
1 Tbsp ground cayenne
1 Tbsp ground turmeric
1 Tbsp ground pepper
1 Tbsp kosher salt
6-8 boneless, skinless chicken thighs (or chicken breasts)
3 Tbsp olive oil
For the Herbed Yogurt Sauce:
1 cup plain nonfat Greek yogurt
1/4 cup chopped mint
1/4 cup chopped cilantro
Salt and pepper to taste
For the spice rub, mix all the spices together in a resealable container (you'll have a lot of extra!). Mix about 3 Tbsp of the rub with the oil to make a paste. Rub a thin layer of the paste on the chicken, then grill on each side until slightly charred and cooked through. Let rest 5 minutes before serving.
For the yogurt sauce, pulse all the ingredients together in a food processor until smooth. Refrigerate until ready to use.
Serve the chicken with a large dollop of the yogurt sauce on top (and a serving of the Grilled Tomato Jam if desired), alongside a salad or as suggested above in the notes.