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September 1, 2014

Tandoori Chicken Thighs

These tandoori chicken thighs marinate in a mixture of yogurt, lemon juice, fresh ginger, garlic, cumin, turmeric, coriander and cayenne pepper.

These tandoori chicken thighs marinate in a mixture of yogurt, lemon juice, fresh ginger, garlic, cumin, turmeric, coriander and cayenne pepper.

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 for 30 minutes 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
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Tandoori Chicken Thighs

Tandoori Chicken Thighs

  • Author: Paige Adams
  • Prep Time: 35 minutes
  • Cook Time: 8-10 minutes
  • Total Time: 43-45 minutes
  • Yield: Serves 46 1x

These tandoori chicken thighs marinate in a mixture of yogurt, lemon juice, fresh ginger, garlic, cumin, turmeric, coriander and cayenne pepper.

Ingredients

  • 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

Instructions

  1. 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 for 30 minutes.
  2. 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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