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"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Grilled Tandoori-Style Chicken Recipe

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This recipe for Grilled Tandoori-Style Chicken is from Recipes from the Heart , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
8-10 boneless, skinless chicken thighs (about 2 1/2 pounds)
3/4 plain Greek yogurt
1 lemon, zested and then juiced
4 cloves garlic, roughly chopped
1/3 cup chopped white onion
1/4 cup extra virgin olive oil
1 1/2 teaspoons kosher salt
1/4 teaspoons freshly ground black pepper
1 tablespoon paprika
2 teaspoons ground cumin
2 teaspoons ground ginger
1 teaspoon turmeric
1//2 teaspoon ground red pepper (less if you want it less spicy)
Directions:
Directions:
1. Rinse chicken thighs in cold water and pat dry. Trim off excess fat, if necessary, and place chicken in a large, heavy-duty zip-top bag.

2. Place all remaining ingredients, except cilantro, in a blender or food processor. Process until smooth and then pour into bag with chicken. Toss to coat all chicken pieces. Place in refrigerator and marinate a minimum of 8 hours and preferably 24 hours.

3. Preheat grill to medium-high heat. Lightly oil grates to avoid sticking. Remove chicken pieces from bag and allow excess marinade to drip off. Place chicken on grill and close lid. Cook 4-6 minutes before flipping chicken pieces over and then cook an additional 4-6 minutes on the other side or until chicken reaches and internal temperature of 165 degrees F.

 

 

 

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