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Grilled Tandoori-Style Chicken Recipe

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This recipe for Grilled Tandoori-Style Chicken, by , 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!

Heather Crozier


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)

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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