May is here, and if you've been eyeing the grill, we have something unexpected for you: Saag as a marinade.
Ingredients
- 2 lbs boneless, skinless chicken thighs
- 1 jar Rupen's Saag sauce (divided)
- 2 tablespoons plain yogurt
- 1 teaspoon salt
- Juice of half a lemon
- Oil for grilling
Instructions
Combine ½ jar of Saag sauce with the yogurt, salt, and lemon juice. Toss the chicken thighs in the marinade until well coated. Let rest for at least 30 minutes (up to 4 hours in the refrigerator).
Grill over medium-high heat for 5–6 minutes per side, until cooked through and nicely charred.
Warm the remaining Saag sauce and serve it alongside or spooned over the chicken. A side of basmati rice, warm naan, or grilled flatbread turns this into a full meal.
Rupen's tip: A dollop of plain yogurt and some sliced red onion on the side takes it over the top.
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