Tandoori Chicken Thighs with Pineapple Relish

By cheeserohan

Ingredients

• 1 tsp ground coriander
• 1 tsp ground cumin
• 1 tsp hot paprika
• 1/4 tsp cayenne
• 4 bone-in, skin-on chicken thighs
• 1/2 pineapple-peeled, cored and cut into 1/2-in thick slices
• 1 white onion, peeled and cut into 1/2-in thick slices
• 1 Tbsp vegetable oil
• 1/2 c chopped fresh cilantro
• 1 Tbsp fresh lime juice

Details

Adapted from rachaelraymag.com

Preparation

Step 1

1. Preheat a grill or grill pan over medium-high.

2. In a small bowl, mix the spices with 1 tsp salt and 1/2 tsp pepper. Season the chicken on both sides with the spice mixture. Grill, skin side up, 6 min, then turn and grill until the skin s crispy and the chicken is cooked through, bout 5 min more. Transfer to a plate.

3. Meanwhile, in a large bowl, toss the pineapple and onion with the with the oil; season. Grill, turning occasionally, until charred in spots, 8 to 10 min. Transfer to a cutting board, chop into small pieces. In the same large bowl, toss the chopped pineapple on onion with the cilantro and lime juice, season. Serve the pineapple relish with the chicken.