Name: Grilled Tandoori Chicken Thighs
Prep time: 10 min
Cook time: 10 min
Yield: 8
Ingredients: Plain yogurt - 2 (6 ounce) containers; Kosher salt - 2 teaspoons; Freshly grated ginger - 2 tablespoons; Black pepper - 1 teaspoon; Ground cloves - ½ teaspoon; Garlic, minced - 3 cloves; Paprika - 4 teaspoons; Ground cumin - 2 teaspoons; Ground cinnamon - 2 teaspoons; Ground coriander - 2 teaspoons; Chicken thighs - 16; Olive oil spray - 16

Ingredients for - Grilled Tandoori Chicken Thighs

1. Plain yogurt 2 (6 ounce) containers

2. Kosher salt 2 teaspoons

3. Freshly grated ginger 2 tablespoons

4. Black pepper 1 teaspoon

5. Ground cloves ½ teaspoon

6. Garlic, minced 3 cloves

7. Paprika 4 teaspoons

8. Ground cumin 2 teaspoons

9. Ground cinnamon 2 teaspoons

10. Ground coriander 2 teaspoons

11. Chicken thighs 16

12. Olive oil spray 16

How to cook deliciously - Grilled Tandoori Chicken Thighs

1 . Stage

Stir yogurt, salt, ginger, pepper, and cloves together in a bowl. Mix in garlic, paprika, cumin, cinnamon, and coriander. Set aside.

2 . Stage

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 . Stage

Preheat an outdoor grill for direct medium heat and lightly oil the grate.

4 . Stage

Remove chicken from marinade and shake off excess. Discard remaining marinade. Spray chicken pieces with olive oil spray.

5 . Stage

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). Raquel Teixeira