Boneless, skinless chicken thighs are marinated in a spicy yogurt mixture before being grilled, resulting in a flavorful, moist, delicious entree.
The Sunday Funday Bloggers are celebrating National Grilling Month.....
Camilla of Culinary Cam is hosting this month and invited us to join her in celebrating National Grilling Month. Let's see what everyone grilled up......
- Grilled Stuffed Squid by Culinary Cam
- Grilled Tandoori Chicken by A Day in the Life on the Farm
- Leftover Grilled Chicken Patties by Sneha's Recipe
- Neapolitan Pizza by Amy's Cooking Adventures
- Tender Grilled Octopus by Food Lust People Love
This Indian Dish is normally cooked in a special clay oven called a Tandoor, hence the name, but you can get good results using your gas grill. The chicken is marinated in a spiced yogurt sauce before being cooked over high heat. I think you will be pleased with the results.
Yield: 8 servings
Grilled Tandoori Chicken
Boneless, skinless chicken thighs are marinated in a spicy yogurt mixture before being grilled, resulting in a flavorful, moist, delicious entree.
Prep time: 15 MinCook time: 40 MinInactive time: 12 HourTotal time: 12 H & 55 M
Ingredients
- 1/2 c. Greek yogurt
- Juice of 1 lemon
- 3 cloves garlic, minced
- 2 T. ginger paste
- 2 t. olive oil
- large pinch of salt
- 1 t. cayenne pepper
- 1 T. sweet paprika
- 2 t. ground coriander
- 1 T. cumin
- 1 t. turmeric
- 1 t. ground cloves
- 3-4 grinds of black pepper
- 1 t. garam masala
- 16 boneless, skinless chicken thighs
Instructions
- Place the yogurt, lemon juice, garlic, ginger, oil, salt, cayenne, paprika, coriander, cumin, turmeric, cloves, pepper, and garam masala into a large bowl. Stir until combined.
- Using a sharp knife, cut 3-4 slices into each chicken thigh. Place the chicken into the bowl and massage the marinade over and into the slits. Cover and refrigerate for at least 12 hours and up to two days.
- Remove the chicken from the refrigerator and allow to come to room temperature. Heat a grill to high heat (500*). Shake off excess marinade and place the chicken onto the hot grill. Close the cover and cook, turning and flipping as needed, until the chicken is charred and reaches an internal temperature of 165*.
Notes
Adapted from a recipe found at The Woks of Life
Nutrition Facts
Calories
303Fat (grams)
11 gSat. Fat (grams)
3 gCarbs (grams)
3 gFiber (grams)
1 gNet carbs
2 gSugar (grams)
1 gProtein (grams)
45 gSodium (milligrams)
215 mgCholesterol (grams)
215 mg
Property of A Day in the Life on the Farm
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