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Grilled Chicken Thighs Tandoori

Prep Time: 480 min
Cook Time: 40 min
Serve: 5 people

INGREDIENTS

Tandoori chicken moist, luscious, and delicious is typically deep red in colour and full of Indian spice and flavour.

Chicken Thighs

Kenchic chicken thighs
2
tsp. salt
½
tsp. ground cloves of garlic
3
cloves of garlic, minced
2
tsp. ground cumin
2
tsp. ground coriander
2
cans (175ml) plain yogurt
1
tsp. black pepper
2
tbsp. freshly grated ginger
4
tsp. paprika
2
tsp. ground cinnamon
2
tbsp. sunflower oil

Method

 

  1. In a medium bowl, stir together yogurt, salt, black pepper, garlic cloves, and ginger. Mix in ground garlic, paprika, cumin, cinnamon, and coriander, and set aside.
  2. Rinse chicken under cold water, and pat dry with paper towels.
  3. Place chicken in a large re-sealable plastic bag. Pour yogurt mixture over chicken, press air out of bag, and seal. Turn the bag over several times to distribute marinade.
  4. Place bag in a bowl, and refrigerate 8 hours, or overnight, turning bag occasionally.
  5. Preheat an outdoor grill for direct medium heat. Remove chicken from bag, and discard marinade. With paper towels, wipe off excess marinade.
  6. Spread olive oil on the chicken pieces and place chicken on the grill, and cook for about 2 minutes on each side.
  7. Arrange the chicken to receive indirect heat, and cook for approximately 35 to 40 minutes, to an internal temperature of 82 degrees C.
  8. Serve warm/hot with rice.

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