Tandoori Chicken
Ingredients
The chicken
-
3
lbs
bone-in skinless chicken thighs
The marinade
-
1
container
plain Greek yogurt
-
2
Tbsp
minced garlic
-
2
Tbsp
minced ginger
-
2
Tbsp
vegetable or olive oil
-
2
Tbsp
fresh lemon juice
-
1
Tbsp
paprika
-
2
tsp
ground cumin
-
2
tsp
ground coriander
-
½
tsp
turmeric
-
¼
tsp
cayenne pepper
-
¼
tsp
ground cardamom
-
to taste
salt and pepper
For serving
Instructions
- Toast the ground spices in a skillet over medium heat for 1-2 minutes until fragrant.
- In a large bowl, mix Greek yogurt, oil, lemon juice, garlic, ginger, toasted spices, salt, and pepper.
- Add chicken thighs to the marinade and toss to coat evenly.
- Cover the bowl and refrigerate for at least 3 hours or up to 10 hours.
- Preheat the grill to 425 degrees and clean the grill grates.
- Grill the chicken until the internal temperature reaches 165 degrees, about 10-12 minutes per side for bone-in and 5-7 minutes for boneless.
- Let the chicken rest for a few minutes before serving, garnished with cilantro.
Nutrition Facts (estimated)
Servings
6
Calories
339
Total fat
14g
Total carbohydrates
4g
Total protein
46g
Sodium
214mg
Cholesterol
216mg
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