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Ingredients:
16 - chicken thighs
200 g - plain yoghurt
2 tsp - salt
1 tsp - black pepper
1/2 tsp - ground cloves
2 tbsp - freshly grated ginger
3 cloves - garlic minced
4 tsp - paprika
2 tsp - ground cumin
2 tsp - ground cinnamon
2 tsp - ground coriander
olive oil spray
16 - chicken thighs
200 g - plain yoghurt
2 tsp - salt
1 tsp - black pepper
1/2 tsp - ground cloves
2 tbsp - freshly grated ginger
3 cloves - garlic minced
4 tsp - paprika
2 tsp - ground cumin
2 tsp - ground cinnamon
2 tsp - ground coriander
olive oil spray
Grilled Chicken Thighs Tandoori
Method
- In a medium bowl, stir together yogurt, salt, pepper, cloves, and ginger.
- Mix in garlic, paprika, cumin, cinnamon, and coriander. Set aside.
- 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.
- Preheat an outdoor grill for direct medium heat.
- Remove chicken from bag, and discard marinade.
- With paper towels, wipe off excess 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 the chicken to receive indirect heat, and cook approximately 35 to 40 minutes, to an internal temperature of 180 degrees F.
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