Tandoori Chicken
This Tandoori Chicken recipe features marinated chicken thighs that are flavorful and easy to prepare.
Equipment
- Grill
- Mixing bowl
Ingredients
For the Marinade
- 1.5 pounds boneless skinless chicken thighs
- 1 lime juiced
- ¾ teaspoon table salt
- ¾ teaspoon ground black pepper
- 1 7-ounce container plain Greek yogurt
- 5 cloves garlic, minced
- 1 tablespoon minced fresh ginger
- 1 tablespoon ground cumin
- 1 tablespoon smoked paprika
- 1 teaspoon ground turmeric
- ½ teaspoon ground cayenne
Instructions
- In a mixing bowl, combine the yogurt, lime juice, garlic, ginger, cumin, paprika, turmeric, cayenne, salt, and pepper to create the marinade.
- Add the chicken thighs to the marinade, ensuring they are well coated. Cover and refrigerate for at least 1 hour, or overnight for best flavor.
- Preheat the grill to medium-high heat. Remove the chicken from the marinade and discard the excess marinade.
- Grill the chicken for about 5-7 minutes on each side, or until fully cooked and internal temperature reaches 165°F.
- Remove from the grill and let it rest for a few minutes before serving.
Notes
For a spicier dish, increase the amount of cayenne pepper. Serve with rice or naan for a complete meal.