I’ve really been on an Indian kick lately.
It seems all my recipes lately have curry or a warm spice base such as my “West Indies Wings” and the “Island Spice” Pork Tenderloin. Tandoori Chicken is a very basic staple of Indian cooking, so why had I not tried this yet? I’ve even grilled on a Tandoor Oven, yet haven’t really tried a true yogurt spice based marinade.
This recipe is an easy version I’ve only slightly adapted from the Fine Cooking 2010 Grilling edition. Every year I buy all the “grilling editions” of all the magazines, save them up, and pull them out for reference all year long. I’m really glad I found this one.
Ingredients
- 1 lb chicken thighs
- 1 cup plain low fat greek yogurt
- 2 tbs fresh lemon juice or the juice of one lemon
- Zest of 1 large lemon
- Tbsp. minced fresh ginger
- 2 tsp minced garlic
- 1 tsp ground turmeric (in a pinch you can use a dash of curry seasoning to add “color”
- ½ tsp ground coriander
- ½ tsp garam masala
- sea salt – approx. ½ teaspoon
- fresh ground pepper- the more the better
Instructions
- Combine all ingredients but the chicken to create the marinade. Marinate the chicken thighs in the yogurt dressing for a minimum of 30 minutes.
- Heat a grill to 400 degrees and create a direct and indirect cooking zone. Coat the grill grates with canola oil or grill spray so the chicken does not stick. Next, grill the chicken thighs on indirect heat for 4 minutes each side or until the internal temperature registers 160 degrees with a meat thermometer (I recommend a thermapen).
- Next, grill the chicken on direct heat for 2 minutes per side to crisp the skin. Remove from heat and tent under foil for 10 minutes.
- Goes great with a green salad with Tahini dressing and grilled veggies.
Did you enjoy this recipe? Check out these related posts!
Yum. I’m going to try this very soon. Your West Indies Wings are amazing. I liked them so much when I made them, I made another batch the very next day!
thanks so much Greg! I really love that recipe too. I make it all the time- that sauce is just so darn addicting!!!!! I think it would be good on sticky rice. Or just about anything really 🙂
Robyn, thanks for sharing this recipe. Sounds incredible and it’s going into my “make soon” file.