Tangy, spicy boneless chicken thighs

Dinner tonight , July 7, 2015
This is just fabulous dish, and this will be my favourite chicken dish to go to if I get dinner guest or just a everyday meal
8 Servings
  • 24 boneless skinless chicken thighs, about 4 pounds
  • 1 ½ teaspoon salt, or to taste
  • 1 tablespoon cumin seeds
  • 1 tablespoon coriander seeds
  • 12 cloves garlic, peeled and smashed
  • 2 3-inch pieces ginger, peeled and diced
  • 2 jalapeño peppers, chopped
  • Zest of 1 lemon
  • ¼ cup tomato paste
  • 1 tablespoon water
  • 1 teaspoon black pepper
  • vegetable oil
1) Toss the chicken thighs with the salt in a large bowl. Heat a small skillet over medium heat and toss in the cumin and coriander seeds. Toast, shaking the pan frequently, for about 60 seconds. Pull the pan off the heat and pour the seeds into a small food processor.
Add the smashed garlic, chopped ginger and peppers, lemon zest, tomato paste, water and black pepper. Pulse the mixture until it is liquid and goopy. Toss thoroughly with the chicken. Refrigerate up to 24 hours, or cook immediately.
Cook these on pan or in a sauté pan with a thin layer of oil covering the the whole pan cook for 4 minutes on each side (medium to high heat ) or until the internal temperature reaches 165°F.
For outdoor : Heat the grill to high and oil the grate lightly. When hot, cook the chicken 4 minutes on each side, covered.

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