Quick Oven Baked Naan Bread Recipe from recipes using naan bread , image source: www.chefdehome.com
- ● For The Brined Chicken [brine 24 hours]
- 3 Pounds Chicken Breasts [1″ cubed]
- 1/2 Cup Granulated Sugar
- 1/2 Cup Kosher Salt
- 2 tbsp Granulated Garlic
- 2 tbsp Granulated Onion
- ● For The Chicken Marinade [1 tsp a piece or to taste]
- Fresh Ground Black Pepper
- Ground Cumin
- Garlic Olive Oil
- White Pepper
- Lemon Pepper
- 4 Dashes Liquid Smoke [not extract]
- Granulated Garlic
- Granulated Onion
- Italian Seasoning
- Red Pepper Flakes
- Dried Oregano
- ● For The Tatziki Sauce
- 1 Pound Sour Cream
- 1/2 Cup Oikos Plain Greek Yougart
- 2 EX LG Firm Cucumber [de-seeded – fully drained]
- 2 tbsp Fresh Dill
- ● For The Fresh Vegetables [as needed]
- Bell Peppers [green – red – orange – yellow – 1 1/2″ chop]
- Red Onions [quartered]
- Brown Mushrooms [left whole]
- White Onions [quartered]
- White Mushrooms [left whole]
- Yellow Zucchini [rounds]
- Cherry Tomatoes [all colors]
- ● For The Sides / Toppers
- Lemon Wedges
- Leaves Fresh Cilantro
- ● For The Bread [grilled]
- Naan Bread
- Flour Tortillas
- Brine your chicken in ice water, 1/2 cup salt,1/2 cup sugar, 2 tbsp granulated garlic and 2 tbsp granulated onion powder for 24 hours.
- Make your Tatziki Sauce. Shredded cucumbers with sea salt draining pictured. Then heavily drained thru cheese cloth.
- For your Tatziki Sauce.
- Mix everything in the Tatziki Sauce section together and chill well.
- Drain your chicken and pat dry.
- Add garlic olive oil with all seasonings, mix and marinate for 2 hours in fridge.
- Fully marinated chicken pictured.
- Gather your fresh vegetables. Chop all at 1 1/2″ pieces.
- Gather your Naan Bread or flour tortillas and ready it for a quick grilling. Just enough to char them.
- Grill vegetables on top and meat on open flame bottom. Allow the juices from your vegetables to drip on your meat.
- Fully cooked / charred meat and vegetables pictured
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