This delicious grilled chicken tandoori thighs are an Indian treat for the barbecue that will go down a treat with all the family. A mix of spices gives the dish a spicy sensation. 

Servings                  8

Prep                        10 minutes

Cooking time          45 minutes

Ready in                 8 h 55 minutes

 
Ingredients
·         2 (6oz) containers plain yogurt

·         2 teaspoons kosher salt

·         1 teaspoon black pepper

·         1/2 teaspoon ground cloves

·         2 tablespoons freshly grated ginger

·         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

 

Directions
  • 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.

Tip:
Aluminium foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Recipe Sourced From AllRecipes

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