Tandoori Chicken Thighs

Tandoori Chicken Thighs
I have an entire drawer dedicated to spices. From nutmeg to oregano, I am stocked and ready for baked sweets and savory meals. Despite all that variety at my fingertips, I have two go-to spices—cumin and cinnamon. I know ground spices are supposed to be used within 6 months or they start to lose their potency, but those are the only ones I find I have to replenish on a regular basis.

Wanting to experiment with the overlooked spices in my kitchen, I grilled tandoori chicken thighs. The chicken marinated overnight in a mixture of yogurt, lemon juice, fresh ginger, garlic, cumin, turmeric, coriander and cayenne pepper. The thighs turned a vivid yellow thanks to the turmeric. I served the chicken along with mixed grilled veggies including zucchini, yellow squash and red peppers.

Tandoori Chicken Thighs
Tandoori Chicken Thighs

Serves 4-6

1 cup plain yogurt
Juice of 1 lemon
1 teaspoon minced fresh ginger
1 garlic clove, minced
1 teaspoon ground cumin
1/2 teaspoon ground turmeric
1/2 teaspoon ground coriander
1/4 teaspoon cayenne pepper
1 teaspoon kosher salt
1/2 teaspoon black pepper
6 boneless skinless chicken thighs
1 tablespoon chopped cilantro
Grilled vegetables for serving

Combine the yogurt, lemon juice, ginger, garlic, cumin, turmeric, coriander, cayenne pepper, salt and pepper in a medium bowl. Coat the chicken in the mixture and marinate overnight.

Preheat a gas or charcoal grill on medium high heat. Grill the chicken thighs for 4-5 minutes per side until cooked through. Sprinkle the chicken with cilantro and serve with grilled vegetables.


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