Tandoori Grilled Chicken and Eggplant

Tandoori Grilled Chicken and Eggplant

Tandoori Grilled Chicken and Eggplant

By Williams-Sonoma
12 minutes

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Details
  • Servings:   4
  • Calories:   226
  • Protein:   28g
  •  
  • Fiber:   5g
  • Sugar:   6g
  • Carb Total:   10g
  •  
  • Trans Fat:   1g
  • Saturated:   1g
  • Fat Total:   7g
  •  
  • Diet:   Low-Sodium
  • Meal:   lunch, dinner
  • Dish:   main course
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Cuisine
  • indian
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Ingredients
  • 1 lb. (500 g) boneless, skinless chicken breasts, cut into 1 1/2-inch (4-cm) pieces
  • 4 Tbs. Kashmiri Chile and Garlic Tandoori Grill Rub
  • 1 lb. (500 g) baby eggplant, halved lengthwise
  • 1 small red onion, halved and sliced lengthwise into 8 wedges
  • 1 Tbs. vegetable oil, plus more for brushing
  • 2 limes, halved
Instructions

Tandoori Grilled Chicken and Eggplant serves 4 original recipe by Williams-Sonoma.

View original preparation instructions

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