Grilled Tandoori Chicken
Ingredients
The chicken
-
12
pieces
Boneless and skinless chicken thighs
The marinade
-
2
tablespoons
Garam Masala
-
1
tablespoon
Paprika
-
1
teaspoon
Turmeric
-
¼
teaspoon
Cayenne Chili Powder
-
1
teaspoon
Fresh Ginger, minced
-
1
teaspoon
Fresh Garlic, minced
-
3
tablespoons
Olive Oil
-
¼
cup
Water
-
2
tablespoons
Fresh Lime Juice
Instructions
- Combine all marinade ingredients except water and lime juice in a bowl and mix to form a stiff paste.
- Add lime juice and mix until the paste thins.
- Gradually add water until the marinade pulls from the bottom of the bowl.
- Coat the chicken thighs well with the marinade and refrigerate for at least 30 minutes to 4 hours.
- Preheat the grill on high heat.
- Place the marinated chicken thighs on the grill smooth side down and cook for 3 minutes with the lid closed.
- Flip the chicken at least twice and cook for a total of 12-15 minutes until the internal temperature reaches 165°F.
Nutrition Facts (estimated)
Servings
4
Calories
220
Total fat
9.7g
Total carbohydrates
0.8g
Total protein
29.4g
Sodium
142mg
Cholesterol
140mg
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