3 pounds chicken thighs with bones
1 cup Romaine lettuce, cut into 2 inch pieces
2 red chili pepper, sliced 1/8 inch
1 green chili pepper, sliced 1/8 inch
1.
Make an incision on the back side of the thigh, along the bone and flatten, so it will cook evenly.
2.
Mix the <Tandoori Sauce> ingredients in a microwave-safe bowl (4 liter or 4 quart.) Coat the chicken with the sauce. Cover with a vented microwave lid.*
3.
Cook on HIGH(1200W) for 14 – 16 minutes.
4.
Place the chicken on baking sheet and bake on upper rack in preheated, 450F oven for 10 – 15 minutes or until crispy and golden brown.
5.
Serve with Romaine lettuce. Top with red and green chili peppers.
* When using plastic wrap for a cover, poke a hole in the center to release the steam.