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

Recipe information

Cooking:

10 min.

Servings per container:

Source:

More details

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