Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   In a large bowl, combine 0.5 cup plain Greek yogurt, 1 tablespoon Aji Amarillo paste, 2 tablespoons fresh lime juice, 4 minced garlic cloves, 1 teaspoon ground cumin, 1 teaspoon smoked paprika, 0.5 teaspoon dried oregano, 1 teaspoon salt, and 0.5 teaspoon black pepper.

2. 2

   Add 4 pieces of bone-in, skin-on chicken thighs to the marinade, ensuring they are thoroughly coated, then cover and refrigerate for a minimum of 4 hours or preferably overnight.

3. 3

   Preheat your tandoor oven to 450°F (230°C) and carefully place the marinated chicken thighs directly onto the tandoor skewers or racks.

4. 4

   Bake the chicken in the preheated tandoor for 20-25 minutes, or until the internal temperature reaches 165°F (74°C) and the skin is deeply browned and slightly charred.

5. 5

   While the chicken bakes, prepare the glaze by whisking together 1 tablespoon olive oil, 2 tablespoons pomegranate molasses, and 2 tablespoons Aji Amarillo paste in a small saucepan over medium heat, bringing it to a gentle simmer for 2 minutes.

6. 6

   Once the chicken is cooked, brush generously with the prepared pomegranate-aji amarillo glaze during the last 5 minutes of cooking, allowing it to caramelize lightly.

7. 7

   Remove the glazed chicken from the tandoor, rest for 5 minutes, then garnish with 0.25 cup fresh pomegranate arils and 2 tablespoons chopped fresh cilantro before serving.