Grilled Tandoori Chicken
Ingredients
Chicken
-
2
pounds
chicken thighs (boneless, skinless)
Marinade Ingredients
-
½
cup
whole milk PLAIN yogurt
-
6
cloves
garlic (finely minced)
-
2
tablespoons
lime juice
-
1
tablespoon
olive oil
-
2
teaspoons
kosher salt
-
1
tablespoon
cumin
-
2
teaspoons
coriander
-
2
teaspoons
paprika (not smoked)
-
1½
teaspoons
ground turmeric
-
½
teaspoon
cayenne
-
½
teaspoon
ground ginger
-
½
teaspoon
ground clove
-
¼
teaspoon
ground cardamom
Instructions
- Whisk together all marinade ingredients in a medium bowl until well combined.
- Add the chicken to the marinade and let it marinate for at least 20 minutes, or up to 48 hours in the fridge.
- If using wood skewers, soak them in water for at least 30 minutes to prevent burning.
- Preheat the grill to medium-high heat and ensure the grate is cleaned and greased.
- Sear the chicken for 4-5 minutes until good grill marks appear, avoiding moving them too early.
- Once both sides have grill marks, reduce the heat or move to a cooler part of the grill to finish cooking, or transfer to a 350°F oven until cooked through.
- Serve the grilled chicken with Raita, grilled naan bread, or basmati rice and grilled veggies.
Nutrition Facts (estimated)
Servings
4-6
Calories
242
Total fat
10.2g
Total carbohydrates
4.1g
Total protein
32.5g
Sodium
568.9mg
Cholesterol
145.1mg
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