Grilled Tandoori Chicken thighs

This recipe for grilled tandoori chicken thighs marinates the chicken in yogurt with just the right blend of spices for delicious results.

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

Ingredients

• 2 teaspoons ground cinnamon
• 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
• 0.5 teaspoon ground cloves

Recipe Instructions

Step 1

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

Step 2

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.

Step 3

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

Step 4

Remove chicken from marinade and shake off excess. Discard remaining 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 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).