Grilled Chicken Thighs Tandoori
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
Ingredients:
- 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
Directions:
- 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 |