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Grilled Tandoori Chicken Thighs
Grilled Tandoori Chicken Thighs
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Prep Time:
10 minutes
Cook Time:
45 minutes
Total Time:
535 minutes
Marinate chicken thighs in creamy yogurt and aromatic spices for flavorful grilled tandoori chicken.
Ingredients:
  • 2 (6 ounce) containers plain yogurt
  • 2 teaspoons kosher salt
  • 2 tablespoons freshly grated ginger
  • 1 teaspoon black pepper
  • 0.5 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
Instructions:
  • Combine yogurt, salt, ginger, pepper, and cloves in a bowl, stirring well. Add garlic, paprika, cumin, cinnamon, and coriander, mixing until combined. Set aside.
  • Place the chicken in a large resealable plastic bag and pour the yogurt mixture over it. Press out the air, seal the bag, and give it a good shake to coat the chicken evenly. Place the bag in a bowl, refrigerate for 8 hours or overnight, flipping the bag occasionally.
  • Get the outdoor grill ready by preheating it to medium heat and giving the grate a light coating of oil.
  • Take the chicken out of the marinade and gently shake off any excess. Dispose of the remaining marinade. Give the chicken pieces a light coating of olive oil spray.
  • Grill the chicken for 2 minutes on each side. Move the chicken thighs to indirect heat and cook for 35-40 minutes until the meat is no longer pink at the bone and the juices run clear. Ensure the chicken reaches an internal temperature of 165 degrees F (74 degrees C) with an instant-read thermometer.

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