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Tandoori Chicken Thighs with Pineapple Relish
Nb persons: 4
Yield:
Preparation time:
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| Prep 10 min Cook 20 min | |
| 1 tsp | ground coriander |
| 1 tsp | ground cumin |
| 1 tsp | hot paprika |
| 1/4 tsp | cayenne |
| 4 bone-in, skin-on chicken thighs (about 1.25 lbs) | |
| 1/2 | pineapple, peeled, cored and cut into 1/2-inch slices |
| 1 | white onion, peeled and cut into 1/2-inch slices |
| 1 Tbsp | vegetable oil |
| 1/2 cup | chopped fresh cilantro |
| 1 Tbsp | fresh lime juice |
1. Preheat a grill or grill pan over medium-high.
2. In a small bowl, mix the spices with 1 tsp salt and 1/2 tsp pepper. Season the chicken on both sides with the spice mixture. Grill, skin side up, 5 minutes then turn and grill until the skin is crispy and the chicken is cooked through, about 5 minutes more. Transfer to a plate.
3. Meantime, in a large bowl, toss the pineapple with the onion in the oil; season. Grill, turning occasionally until charred in spots, 8 to 10 minutes. Transfer to a cutting board; chop into small pieces. In the same large bowl, toss the pineapple and onion with the cilantro and lime juice.; season. Serve the pineapple relish with the chicken.
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