I was browsing through Jamie Oliver’s recipes when I came across a marinated and grilled chicken dish. I took the idea but adapted it… I do that sometimes, depending on what I have in the house, what I like, and/or what I think might work. Sometimes it works, other times it doesn’t. This time was a big winner. Love when it happens. Especially when all three kids and I like it!
Mix together into paste:
- 1 tsp garam massala
- 1 tsp paprika
- 1 tsp turmeric
- 1 tsp coriander seed (first toast in pan then grind with mortar/pestle)
- 1/4 tsp allspice
- 1/4 tsp ginger
- 1/2 ground garlic
- juice of one lime
- 2 Tbsp pureed tomatoes
- 1/4 cup olive oil
Coat boneless, skinless chicken thighs on both sides and let sit in refrigerator for one or more hours. Grill until done about 5-8 minutes each side depending on thickness, should read about 140F before you take off and let sit 5-10 minutes before serving as it will keep cooking. (For safety reasons chicken should be cooked to 165F) 
I served it with brown rice (cheated— Trader Joe’s 3 minutes in microwave, baby!), steamed kale and broccoli from our CSA. 
Kids really loved it and I found a new dish that I can also cut into small pieces and serve as appetizers at parties. Woo-hoo!
