Chicken Vindaloo Marinade
6 portions
135mThis is a streamlined marinade version of the classic chicken vindaloo. Coat some chicken thighs and bake or grill however you please.
What you will need
2" Ginger
8 cloves Garlic
1 Tbsp Paprika
1 tsp Light Brown Sugar
1 Tbsp Turmeric
1 tsp Garam Masala or Curry Powder
1⁄4 cup Apple Cider Vinegar
2 lb Boneless Skinless Chicken Thighs
(Nutritional facts 261 calories, 16.9 g fat, 12.59 g carbohydrates, 14.1 g protein, 64 mg cholesterol, 621 mg sodium)How to cook
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Peel ginger with a spoon and grate or chop to a fine paste.
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Peel garlic cloves and chop or grate to a fine paste.
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Place the grated ginger in a medium-sized mixing bowl.
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Add the crushed garlic.
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Add the paprika.
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Add the brown sugar.
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Add the turmeric.
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Add the garam masala
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Add the vinegar. Mix it all up.
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Add the chicken thighs and toss to coat evenly.
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Set it in the fridge to marinate. This is a fairly strong marinade, so 2 hours should be plenty of time.
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Preheat oven to 400°F
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Bake for about 15-20 minutes or until chicken thighs reach an internal temperature of 165°F. You can certainly grill this chicken instead, or just fry the thighs up in a pan.
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