Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   In a small bowl, combine 2 tablespoons of light brown sugar, 1 tablespoon of smoked paprika, 1 teaspoon of garlic powder, 1 teaspoon of onion powder, 1 teaspoon of salt, 0.5 teaspoon of black pepper, 0.5 teaspoon of chili powder, and 0.25 teaspoon of cayenne pepper to create the BBQ dry rub.

2. 2

   Pat dry 1.75 pounds of chicken thighs (bone-in, skin-on) with paper towels, then generously rub the prepared BBQ spice mixture all over each piece of chicken.

3. 3

   Preheat your tandoor oven to its highest setting, approximately 500-600°F (260-315°C), or preheat a conventional oven to 425°F (220°C) with a baking sheet inside.

4. 4

   Carefully place the seasoned chicken thighs directly onto the preheated tandoor grates or on the hot baking sheet in the conventional oven, and bake for 25-35 minutes, or until the internal temperature reaches 165°F (74°C) and the skin is beautifully charred and crispy.

5. 5

   While the chicken bakes, peel and slice 2 large ripe plantains into 0.5-inch thick rounds.

6. 6

   Melt 2 tablespoons of unsalted butter in a large skillet over medium heat, then add the sliced plantains and cook for 3-4 minutes per side, until they are golden brown and caramelized.

7. 7

   Serve the hot tandoor-baked American BBQ chicken immediately with the sweet caramelized plantains on the side.