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Chicken--BBQ Tandoori Chicken with Saffron Rice

Ingredients

• Chicken Marinade:
• 12 chicken thighs, bone-in, skin on
• 1 cup plain yogurt
• 1 large onion, grated
• 3 cloves garlic, minced
• 2 tsp grated fresh ginger
• 2 tsp ground cumin
• 1 tsp ground coriander
• 1/2 tsp ground cardamom
• 2 tsp paprika
• 3 tsp ground turmeric
• Pinch saffron threads, crushed
• 1 tsp salt
• 1 tsp chipotle powder
• Juice of 2 lemons
• Cucumber Yogurt Sauce:
• 2 cups plain yogurt
• 1 tsp salt
• 6 to 8 fresh mint leaves, finely minced
• 1 cucumber, seeded, grated, and squeezed to remove as much liquid as possible
• Squeeze of fresh lemon juice, if desired
• Grilled Vegetables:
• Thickly sliced onions, zucchini, potatoes, sweet potatoes, corn, asparagus, bell peppers, etc.
• Saffron Rice:
• 3-1/2 cups rich chicken stock
• 4 to 5 drops Sriracha hot sauce, or as desired (optional if you want mild rice)
• 1/2 tsp salt
• 1 tsp turmeric
• 1/4 tsp ground coriander
• Generous pinch of saffron threads
• 1 clove garlic, minced
• 2 tsp freshly squeezed lemon juice
• 1/2 cup frozen peas, optional