Grilled Chicken Thighs Tandoori

Grilled Chicken Thighs Tandoori

World Cuisine Asian Indian

Moist, luscious, and delicious. Just the right blend of spices make this chicken dish one of my most-requested. Great hot or cold. If using thighs with skin, you can put over direct medium heat for the last few minutes to crisp skin.

Servings per recipe: 8
Calories per serving: 349
Preparation time: 10m
Total cooking time: 8h 55m


  • 2 (6 ounce) 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


  • 1   In a medium bowl, stir together yogurt, salt, pepper, cloves, and ginger. Mix in garlic, paprika, cumin, cinnamon, and coriander. Set aside.
  • 2   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.
  • 3   Preheat an outdoor grill for direct medium heat.
  • 4   Remove chicken from bag, and discard marinade. With paper towels, wipe off excess marinade. Spray chicken pieces with olive oil spray.
  • 5   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.

Nutrion facts:

Total Fat 20.5g 32%
    Saturated Fat 6.0g  
Cholesterol 120mg 40%
Sodium 618mg 25%
Potassium 437mg 12%
Total Carbohydrates 5.4g 2%
Dietary Fiber 1.1g 5%
Protein 34.2g 68%
Sugars 3g  
Vitamin A 840IU  
Vitamin C 2mg  
Calcium 112mg  
Iron 3mg  
Thiamin 0mg  
Niacin 14mg  
Vitamin B6 0mg  
Magnesium 42mg  
Folate 15mcg