Tandoori Chicken Thighs

Tandoori-style chicken thighs cooked in a wood-fired oven are remarkably close to the real thing. The combination of yogurt marinade, spice, and intense overhead heat from the oven dome gives you beautifully charred, crispy skin with tender, juicy meat underneath. Bone-in, skin-on thighs are essential here - they hold up to the heat and stay moist throughout.

Ingredients

• 4-6 bone-in, skin-on chicken thighs
• 3 tbsp natural yogurt
• 2 tsp tandoori spice mix
• Salt and pepper
• Juice of half a lime or lemon
• Lemon or lime wedges, for cooking and serving
• Fresh coriander, to serve

Method

1. Combine the yogurt, tandoori spice mix, salt, pepper, and citrus juice in a bowl to make the marinade. It should be a vibrant orange-red paste.
2. Coat the chicken thighs thoroughly in the marinade, working it into all the crevices and under the skin where possible. Cover and refrigerate for 1-2 hours. Longer is fine if you're planning ahead.
3. Heat your pizza oven to around 200°C with a minimal flame - you want a steady, moderate heat rather than full blast.
4. Place the marinated chicken thighs and some citrus wedges into a cast-iron skillet.
5. Cook for approximately 20 minutes, turning occasionally, until the skin is crispy and beautifully charred in places.
6. Check the internal temperature has reached 74°C at the thickest part of the thigh. This is essential for food safety with chicken - don't guess, use a probe thermometer.
7. Serve with steamed basmati rice, fresh coriander, and the charred citrus wedges for squeezing over. Naan bread cooked in the same oven makes a brilliant accompaniment.