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Simple Tandoori Chicken Tacos
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Description
You don’t even know.
Ingredients
- 3 Tablespoons Plain Greek Yogurt
- 2 teaspoons (or More!) Tandoori Paste
- 1 pound Chicken Thighs, Trimmed Of Any Excess Fat
- 2 Tablespoons Extra Virgin Olive Oil, Divided
- 1 whole Large Red Onion, Thinly Sliced
- 6 whole Wheat Tortillas
- ½ cups Shredded Romaine Lettuce
- ¼ cups Cilantro Leaves
- 2 Tablespoons Sweet Mango Chutney (from A Jar Is What I Used)
Preparation
In a medium bowl, combine the yogurt and tandoori paste. Stir together until smooth. Place the chicken thighs into the bowl and toss to coat with the marinade. Cover and stick in the fridge for at least 4 hours. Overnight is best!
Heat 1 tablespoon oil in a medium skillet over low. Add the sliced red onions and caramelize them until they are reduced, sweet, and candy like, about 40 minutes.
Heat the remaining oil on an indoor or outdoor grill. Grill the chicken until cooked through, with nice grill marks on both sides, about 10 minutes. Remove from heat and cover to rest 5 minutes. Slice thinly.
Then you just assemble! Heat the tortillas on the grill, oven or microwave. Then lay the chicken slices in the center of each tortilla, followed by some caramelized onions, shredded romaine, fresh cilantro a good dollop of the mango chutney.
This is life, you guys.
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