This recipe is as easy as it is divine! It’s not authentic tandoori, but borrows all the tandoori
spices and flavors needed to create a beautiful, inspired meal. Marinating the chicken for 6-8 hours is critical, so whip up the marinade in the morning and then leave it in the fridge until you’re ready to cook. The chutney can also be made ahead.
Combine all of the marinade ingredients in a bowl. Add the chicken toss to coat well with the mixture. Cover with plastic wrap and return to the refrigerator to marinate for at least 6-8 hours or overnight.
To make the chutney ahead: Combine all of the ingredients in a food processor and pulse until smooth. Cover and set aside in the refrigerator.
When you’re ready to grill, preheat the Spark to 500°F. While it’s heating, start the rice: Add a few tablespoons of hot water to a bowl with the saffron threads to soak. This will release the color and flavor. Add the oil to a pot and sauté the diced onion until translucent. Add the rice, broth, and the saffron and hot water. Cover and simmer until the rice is done.
Brush clean grill grates with high-heat cooking oil, making sure to give a nice thick coating, then immediately place the chicken on the oiled grates. Close the grill and let cook for about
10 minutes. Check the chicken by gently pulling up on it - when it is ready to flip it will
release from the grates. Flip when ready, re-oiling the grates before placing each piece
down. Cook another 10 minutes or until the chicken reaches 165°F on the Spark temperature probes.
Remove the chicken from the grill and let it rest for 10 minutes. Serve over a generous scoop of saffron rice and garnish with cilantro and lemon wedges. Serve the chutney on the side to spoon over the chicken as desired.