Recipe

Grilled Tandoori Chicken Thighs

Name: Grilled Tandoori Chicken Thighs
Prep time: 25 min
Cook time: 20 min
Total time: 425 min
Yield: 4 servings
Ingredients: 2 pounds chicken, cut into pieces; 1 medium lemon, juiced; 1 teaspoon salt; 1 ¼ cups plain yogurt; ½ medium onion, finely chopped; 1 clove garlic, minced; 2 teaspoons garam masala; 1 teaspoon grated fresh ginger root; 1 teaspoon cayenne pepper; 1 teaspoon red food coloring (Optional); 1 teaspoon yellow food coloring (Optional); 2 teaspoons finely chopped cilantro; 1 medium lemon, cut into wedges

Try this authentic tandoori chicken that's marinated in yogurt and spices, then cooked on the grill instead of a clay oven so you can make it at home. Serve with long-grain basmati rice, grilled veggies, roasted corn on the cob, and a cucumber salad.

Prep 25mCook 20mTotal 45mServes 4

Ingredients

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Instructions

1
Gather all ingredients.
2
Remove and discard skin from chicken pieces. Cut slits into meat and place into a shallow dish. Season chicken on both sides with lemon juice and salt. Let sit for 20 minutes.
3
Mix yogurt, onion, garlic, garam masala, ginger, and cayenne pepper together in a medium bowl until smooth, then stir in food coloring.
4
Spread yogurt mixture over chicken, cover, and refrigerate for 6 to 24 hours (the longer the better).
5
When ready to cook, preheat an outdoor grill for medium-high heat and lightly oil the grate. Remove chicken from marinade. Discard remaining marinade.
6
Cook chicken on the preheated grill until no longer pink and the juices run clear. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
7
Garnish with cilantro and lemon wedges.

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