Tandoori Chicken Thighs

  • Yield : 4 servings
  • Prep Time : 5m
  • Cook Time : 45m
  • Ready In : 50m
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  • 8 chicken thighs
  • 1 1/2 cups plain yogurt
  • 2 teaspoons garam masala
  • 2 teaspoons paprika
  • 1 teaspoon minced ginger
  • 1 teaspoon crushed garlic


Step 1

Rinse and pat dry chicken thighs.

Step 2

In a large bowl, combine the remaining ingredients and stir until smooth. Add thighs and make sure they are coated. Cover with plastic wrap and refrigerate at least 2 to 3 hours, preferably overnight.

Step 3

Set up grill for indirect cooking over medium-high heat. Oil grate when ready to start cooking. Remove chicken from refrigerator and let sit at room temperature for 30 minutes.

Step 4

Cook 40 to 45 minutes or until internal temperature reaches 180 degrees F. Check for doneness by cutting into thigh to make sure there is no redness near bone.

Step 5

NOTE INDOOR GRILLING: Prepare chicken as directed. Preheat oven to 425 degrees F. Roast in preheated oven on foil lined baking sheet for 30 minutes or until internal temperature reaches 180 degrees F.

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