Grilled Tandoori Chicken Thighs
Description
This recipe for grilled tandoori chicken thighs marinates the chicken in yogurt with just the right blend of spices for delicious results.
Ingredients
•
2 (6 ounce) containers plain yogurt
•
2 teaspoons kosher salt
•
2 tablespoons freshly grated ginger
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1 teaspoon black pepper
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1/2 teaspoon ground cloves
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3 cloves garlic, minced
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4 teaspoons paprika
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2 teaspoons ground cumin
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2 teaspoons ground cinnamon
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2 teaspoons ground coriander
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16 chicken thighs
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olive oil spray
Directions
1
Stir yogurt, salt, ginger, pepper, and cloves together in a bowl. Mix in garlic, paprika, cumin, cinnamon, and coriander. Set aside.
2
Place chicken in a large resealable plastic bag. Pour yogurt mixture over chicken, press air out of the bag, and seal. Turn the bag over several times to distribute marinade. Place the bag in a bowl, and refrigerate 8 hours, or overnight, turning the bag occasionally.
3
Preheat an outdoor grill for direct medium heat and lightly oil the grate.
4
Remove chicken from marinade and shake off excess. Discard remaining marinade. Spray chicken pieces with olive oil spray.
5
Place chicken on the grill, and cook about 2 minutes. Turn, and cook 2 minutes more. Then arrange chicken thighs over indirect heat, and cook until no longer pink at the bone and the juices run clear, about 35 to 40 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).