Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   In a large bowl, combine 1 cup of Greek yogurt, the finely diced rind of 1 whole preserved lemon (flesh removed), 2 tablespoons of smoked paprika, 4 minced garlic cloves, 2 tablespoons of olive oil, 0.25 teaspoon of saffron threads steeped in 2 tablespoons of warm water, 0.25 cup of chopped fresh parsley, 1 teaspoon of salt, and 0.5 teaspoon of black pepper to create the marinade.

2. 2

   Add 600 grams of boneless, skinless chicken thighs to the bowl, ensuring each piece is thoroughly coated with the Spanish tandoor marinade, then cover the bowl and refrigerate for a minimum of 2 hours, or preferably 4 hours, to allow the flavors to meld.

3. 3

   Preheat your tandoor oven to a high temperature, around 250-300°C (480-575°F), or prepare a very hot grill if a tandoor is not available, allowing it ample time to reach the desired heat.

4. 4

   Skewer the marinated chicken thighs onto metal skewers, allowing any excess marinade to drip off, but do not wipe it completely clean as it contributes to the flavor and char.

5. 5

   Carefully place the skewered chicken into the preheated tandoor, or onto the very hot grill, and cook for 15-20 minutes, turning occasionally if grilling, until the chicken is thoroughly cooked through and exhibits a beautiful char and golden-brown exterior.

6. 6

   Once cooked, remove the chicken from the tandoor or grill, let it rest for 5 minutes before serving, and garnish with extra fresh parsley if desired.