Grilled Chicken Thighs Tandoori

    Grilled Chicken Thighs Tandoori


    281 people made this

    About this recipe: Moist, luscious, and delicious. Just the right blend of spices make this chicken dish one of my most requested. Great hot or cold. If using thighs with skin, you can put over direct medium heat for the last few minutes to crisp skin.

    Serves: 8 

    • 336 g plain yogurt
    • 10 g kosher salt
    • 2 g black pepper
    • 1 g ground cloves
    • 10 g freshly grated ginger
    • 3 cloves garlic, minced
    • 9 g paprika
    • 4 g ground cumin
    • 5 g ground cinnamon
    • 3 g ground coriander
    • 16 chicken thighs
    • olive oil spray

    Prep:10min  ›  Cook:45min  ›  Ready in:55min 

    1. In a medium bowl, stir together yogurt, salt, pepper, cloves, ginger, garlic, paprika, cumin, cinnamon, and coriander. Set aside.
    2. Rinse chicken under cold water, and pat dry with paper towels. Place chicken in a large resealable plastic bag. Pour yogurt mixture over chicken, press air out of bag, and seal. Turn the bag over several times to distribute marinade. Place bag in a bowl, and refrigerate 8 hours, or overnight, turning bag occasionally.
    3. Preheat an outdoor grill for direct medium heat.
    4. Remove chicken from bag, and discard marinade. With paper towels, wipe off excess 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 the chicken to receive indirect heat, and cook approximately 35 to 40 minutes, to an internal temperature of 80C

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