Tandoori Coconut Chicken

Ingredients

Fresh cilantro

1/4 cup, chopped (for garnish)

Vegetable oil

2 tablespoons (for grilling)

Salt

1 teaspoon

Cayenne pepper

1/2 teaspoon (adjust to taste)

Turmeric

1 teaspoon

Tandoori masala

2 tablespoons

Fresh ginger

1 tablespoon, grated

Garlic

3 cloves, minced

Lime juice

2 tablespoons

Yogurt

1 cup (plain, unsweetened)

Coconut milk

1 cup (full-fat for richness)

Chicken thighs

2 pounds, boneless and skinless

Instructions

1. In a large mixing bowl, combine coconut milk, yogurt, lime juice, minced garlic, grated ginger, tandoori masala, turmeric, cayenne pepper, and salt. Whisk until smooth and well-blended.
2. Add the chicken thighs to the marinade, ensuring each piece is coated evenly. Cover the bowl with plastic wrap and refrigerate for at least 2 hours, or preferably overnight for the best flavor.
3. Preheat the grill to medium-high heat, ensuring the grates are clean.
4. Remove the chicken thighs from the marinade, allowing any excess marinade to drip off.
5. Brush the grill grates with vegetable oil to prevent sticking.
6. Grill the chicken thighs for about 5-6 minutes on each side, or until they are fully cooked (internal temperature should reach 165°F/75°C) and have beautiful grill marks.
7. Once grilled, remove the chicken from the grill and let it rest for 5 minutes to retain juices.
8. Garnish with freshly chopped cilantro and serve hot with basmati rice or naan.