Grilled Chicken Thighs Tandoori
ingridients
2 containers plain yogurt
-
2 teaspoons salt
-
1 teaspoon black pepper
-
1/2 teaspoon ground cloves
-
2 tablespoons freshly grated ginger
-
3 cloves garlic, minced
-
2 teaspoons ground cumin
-
2 teaspoons ground cinnamon
-
2 teaspoons ground coriander
-
16 chicken thighs
oil for need
method
-
In a medium bowl, stir together yogurt, salt,
pepper, cloves, and ginger. Mix in garlic, cumin, cinnamon, and
coriander. Set aside.
-
Rinse chicken under cold water, and pat dry with
paper towels. Place chicken in a large resealable plastic bag. Pour
yogurt mixture over chicken, press air out of bag, and seal. Turn the
bag over several times to distribute marinade. Place bag in a bowl, and
refrigerate 8 hours, or overnight, turning bag occasionally.
-
Preheat an outdoor grill for direct medium heat.
-
Remove chicken from bag, and discard marinade. With
paper towels, wipe off excess marinade. Spray chicken pieces with
oil spray.
-
Place chicken on the grill, and cook about 2
minutes. Turn, and cook 2 minutes more. Then arrange the chicken to
receive indirect heat, and cook approximately 35 to 40 minutes, to an
internal temperature of 180 degrees F
- 6.thats' it grilled chicken is ready.
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