Grilled Chicken Thighs Tandoori

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.

• Preparation Time: 10 mins
• Cooking Time: 45 mins
• Total Time: 55 mins
• Calories: 349 Calories

Ingredients

• 2 teaspoons ground cinnamon
• ½ teaspoon ground cloves
• 2 teaspoons kosher salt
• 3 cloves garlic, minced
• 2 teaspoons ground cumin
• 1 teaspoon black pepper
• 2 teaspoons ground coriander
• 2 (6 ounce) containers plain yogurt
• 2 tablespoons freshly grated ginger
• 4 teaspoons paprika
• 16 chicken thighs
• olive oil spray

Recipe Instructions

Step 1

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

Step 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.

Step 3

Preheat an outdoor grill for direct medium heat.

Step 4

Remove chicken from bag, and discard marinade. With paper towels, wipe off excess marinade. Spray chicken pieces with olive oil spray.

Step 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 180 degrees F.