Grilled Chicken Thighs Tandoori

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

Prep: 480min(s)

Cook: 40min(s)

Serves: 5

Serve With: rice

Served as: Dinner

Main Ingredient: Chicken

Ingredients:

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

Method

  • 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.
  • Rinse chicken under cold water, and pat dry with paper towels.
  • 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.
  • 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.
  • Spread olive oil on the chicken pieces and place chicken on the grill, and cook for about 2 minutes on each side.
  • Arrange the chicken to receive indirect heat, and cook for approximately 35 to 40 minutes, to an internal temperature of 82 degrees C.
  • Serve warm/hot with rice.