Chicken Tandoori

A tandoor is a clay oven used for cooking over an open flame in Indian cuisine. Though tandoori chicken is traditionally prepared in this manner, these days it’s cooked using a variety of methods—such as roasting, baking or grilling in whole pieces or on kabobs. Here, we’re using chicken thighs and grilling them…because we just can't help ourselves. The important thing is the flavor—a medley of powerful spices in a yogurt marinade that tenderizes the meat and adds so much flavor.

YIELD 4 servings
ZEST FACTOR Hot
PREP TIME 1 hour
COOK TIME 15 minutes

2 teaspoons curry powder
2 teaspoons garam masala spice mix
2  teaspoons paprika
2 teaspoons salt
1 teaspoon pepper
1 teaspoon ground cayenne
½ cup plain yogurt
¼ cup chopped cilantro plus more for garnish
1 lime, zested and juiced, plus wedges for serving
4 bone-in chicken thighs, with skin
1 red onion
1 teaspoon olive oil
Salt and pepper to taste

1. In a small skillet over medium, add the curry powder, garam masala, paprika, salt, pepper and cayenne. Toast for 2 minutes, stirring to mix. Transfer the spices to a large bowl, add the yogurt and fold together.

2. Stir in the cilantro and lime juice/zest. Add the chicken thighs, coating them in the yogurt. Cover and refrigerate for 1 hour.

3. Preheat the grill to medium-high. 

4. Slice the onion in half and peel off the skin. Rub the cut sides with the oil, season with salt and pepper and place cut side down on the grill. 

5. Place the chicken skin side down on the grill. Cook the chicken for 6–7 minutes on both sides. 

6. While the chicken is resting, remove the onion halves from the grill and slice. Serve the chicken with the onions, garnished with cilantro and lime wedges. 

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Originally published in the June 2018 issue of Chile Pepper. Photo by Nicholas D. Nguyen.

Hot and Sticky Char Siu

We’re using pork shoulder here, upping the spice level from the original recipe in our June 2015 issue, and creating a sticky glaze from the marinade. As the pork cooks, keep basting it to make sure it stays succulent and juicy! 

YIELD 6 servings
ZEST FACTOR Hot
PREP TIME 3 hours
COOK TIME 1 hour

For the marinade:
½ cup honey
¼ cup soy sauce
¼ cup oyster sauce
¼ cup sriracha sauce
1/3 cup sherry
2 tablespoons sesame oil
1½ tablespoons Chinese five-spice powder
2 Thai chiles, sliced

For the pork:
2 pounds boneless pork shoulder, cut into 3–4 slabs
Salt and pepper to taste

1. Make the marinade: Combine all the ingredients in a large bowl. Reserve half in a smaller bowl and set aside. 

2. Make the pork: Season the pork with salt and pepper. Cover with the marinade in the large bowl and refrigerate for 3 hours or overnight. 

3. When ready to cook, make the glaze: In a small saucepan over medium-high, bring the reserved marinade to a boil. Reduce to a simmer and let thicken, about 10 minutes.

4. Preheat the grill to high. 

5. Grill the pork over direct heat until all sides are browned, about 10 minutes. Cook the pork over indirect heat for 30–40 minutes, generously basting with the glaze every 10 minutes. 

6. Let the pork rest for 10–15 minutes before thinly slicing and serving. 

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Originally published in the June 2018 issue of Chile Pepper. Photo by Nicholas D. Nguyen.

Blueberry Habanero Almond Croissant Loaf

This is a fusion of so many yummy things: buttery and flaky pastry, fruity pepper, eggy custard, and sweet and tart berries.

YIELD 8–10 servings
ZEST FACTOR Medium
PREP TIME 1 hour
COOK TIME 40 minutes

For the loaf:
2 tablespoons butter, melted
4 eggs
1 cup heavy cream
¼ cup sugar
1 teaspoon vanilla
pinch salt
1½ cups blueberries
5 cups torn croissant pieces
½ cup sliced almonds

For the sauce: 
1½ cups blueberries
2 habaneros, seeded and minced
1/3 cup sugar
½ lemon, juiced
½ cup water plus more if needed

1. Make the loaf: Preheat the oven to 375°F.

2. Grease a loaf pan with the butter and set aside.

3. In a large bowl, beat together the eggs, cream, sugar, vanilla and salt. Stir in the blueberries and croissant pieces. Let the mixture soak for 30 minutes.

4. Transfer the mixture to the loaf pan and top with the sliced almonds. Bake covered for 25 minutes, then bake uncovered for another 10–15 minutes, until the top is golden brown. Let cool for 15–20 minutes before slicing. 

5. Meanwhile, make the sauce: In a saucepot over medium-high, stir together all the ingredients and cook until the blueberries start to break down, about 7–10 minutes. 

6. Serve the sauce with warm slices of the croissant loaf. 

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Originally published in the August 2017 issue of Chile Pepper. Photo by Nicholas D. Nguyen.