Tandoori Chicken with Toasted Coconut Rice Pilaf

Tandoori Chicken with Toasted Coconut Rice Pilaf

Toasted Coconut Rice Pilaf ingredients

I really want to barbeque, but the weather continues to be the pits and I am sick of grilling in the rain in so-called summer.  Earlier in the day, I made a  Greek yogurt, lemon, fresh ginger, garlic, and garam masala spiced marinade and let the chicken tenders marinate in the refrigerator.  I have a cast iron ridged skillet that I love to use to grill indoors. I usually prefer to cook smaller pieces of meat because they cook quickly and there is always some smoke involved even though I have a great down draft fan.  These chicken tenders are easily cooked on the outdoor grill and take 6-8 minutes total to cook, but you can also cook them in a skillet.  The coconut rice is delicious and goes really well with the chicken.  I also use it as a side dish for Thai chicken satay.  The coconut milk and toasted coconut really make the rice special.  Try not to leave out the lime slices because it really adds a little zing to the rich coconut milk.  I heated some naan bread up in the oven and made some green beans to round out the meal.  7 WW points without rice.  Click here for chicken recipe….  Click here for coconut rice recipe….

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