Grilled Tandoori Chicken Thighs
Ingredients
- 2 (6 ounce) containers plain yogurt
- 2 teaspoons kosher salt
- 2 tablespoons freshly grated ginger
- 1 teaspoon black pepper
- ½ teaspoon ground cloves
- 3 cloves garlic, minced
- 4 teaspoons paprika
- 2 teaspoons ground cumin
- 2 teaspoons ground cinnamon
- 2 teaspoons ground coriander
- 16 chicken thighs
- olive oil spray
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Instructions
- Stir yogurt, salt, ginger, pepper, and cloves together in a bowl. Mix in garlic, paprika, cumin, cinnamon, and coriander. Set aside.
- 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.
- Preheat an outdoor grill for direct medium heat and lightly oil the grate.
- Remove chicken from marinade and shake off excess. Discard remaining marinade. Spray chicken pieces with olive oil spray.
- 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).
Source
Original recipe: View Original