TANDOORI CHICKEN NAAN BREAD WITH YOGURT SAUCE

Steps:

• In a small bowl, whisk together the marinade ingredients together. Add the chicken to a zip-top bag. Pour in the marinade mixture and massage the chicken until coated well. Place the chicken in the refrigerator. Marinate at least 1 hour or overnight.
• When firing up the grill, remember tandoori is cooked at very high temperatures, but your barbecue grill will suffice. Start with a high temperature and keep it up during the cooking only lifting the lid to place the meat on the grill and turn it over.
• Preheat the grill and set up for both direct and indirect grilling, by placing coals to one side of the grill. When the coals are ready, brush the rack with oil to prevent the chicken from sticking. Place the chicken thighs directly over coals for about 3 to 4 minutes each side until seared, then move to the other side of the grill. Turn chicken, as needed to keep from burning and to get grill marks until chicken is cooked through and tender, until done (about 20 to 30 minutes total). Add squeezes of fresh lime juice between turns. When the chicken is done, remove from the grill and allow it to rest.
• While the grill is still hot, place the Naan bread on the grate directly over the coals for about 1 to 2 minutes on each side.
• Top the Naan bread with 3 to 4 chicken tenders, sliced cucumbers, red onion, tomato, chopped cilantro and a squeeze of fresh lime juice. Top with the yogurt sauce and enjoy!