Engineered Cooking

1. For the tandoori marinade mix all ingredients together and taste. Adjust salt and red chili powder if needed. Before adding the chicken thighs into the marinade score each thigh several times. Cover and place in the refrigerator for 6 hours.

2. While the chicken thighs are marinating make the pickled red onions. Place the water, vinegar, sugar, and salt into a small sauce pan. Heat the mixture until the sugar and salt have completely dissolved.

3. Cut the red onion in half, then thinly slice and place into a mason jar. Pour the mixture in the sauce pan (from step 2) into the mason jar until it reaches the top. Let cool at room temperature and then transfer to the refrigerator.

4. Remove the chicken from the refrigerator 30 minutes before cooking. While the chicken comes to up to temperature make the tzatziki sauce.

5. To make the sauce cut the cucumber in half and removed the seed - this can be done by using a spoon. After the seeds have been removed finely dice half of the cucumber. Add the Greek yogurt, olive oil, lemon juice, lemon zest, garlic, salt, and pepper to a bowl and mix. Add the cucumber and finely chopped dill to the bowl and stir to incorporate. Taste the sauce and adjust the flavors as needed.

6. Grill the chicken on a charcoal grill until the internal temperature is 165 °F. Let chicken for 10 minutes then slice or dice the chicken for the sandwiches.

7. Assemble sandwiches by cutting the pita in half and opening the pocket. Add in the chicken, tzatziki sauce, pickled red onion, crumbled feta, roasted red pepper, and arugula.