Quick Tandoori Chicken Thighs are a flavorful and delicious dish that brings the vibrant and bold flavors of Indian cuisine to your table. Here are a few paragraphs about this dish:
Quick Tandoori Chicken Thighs are made by marinating chicken thighs in a mixture of yogurt, lemon juice, ginger, garlic, and a blend of aromatic spices like turmeric, coriander, cumin, and garam masala. The yogurt helps tenderize the chicken and infuse it with a tangy and creamy flavor, while the spices provide a vibrant and aromatic profile.
To prepare this dish, start by whisking together the marinade ingredients in a large bowl. Coat the chicken thighs in the marinade, ensuring they are thoroughly coated, and let them marinate in the refrigerator for a while to allow the flavors to penetrate the meat.
When you’re ready to cook, preheat your grill to medium heat. Ensure the grill grates are clean and lightly oiled to prevent the chicken from sticking. Remove the chicken thighs from the marinade, wiping off any excess, and place them skin-side down on the hot part of the grill. Grill the chicken, covered, until the skin is nicely browned, being mindful of any flare-ups that may occur. Flip the chicken and continue grilling until both sides are well browned and the internal temperature reaches 165°F.
The result is juicy and tender chicken thighs with a charred and slightly crispy exterior, infused with the bold flavors of the tandoori marinade. The yogurt helps keep the meat moist and adds a pleasant tanginess, while the spices provide warmth and depth to every bite. Quick Tandoori Chicken Thighs are perfect for a weeknight dinner or a backyard barbecue, and they pair well with various accompaniments such as naan bread, rice, or a refreshing cucumber and yogurt raita.
Whether you’re a fan of Indian cuisine or simply looking to add some excitement to your chicken dishes, Quick Tandoori Chicken Thighs are a fantastic choice that will transport your taste buds to the vibrant flavors of India.
SERVES: 4 t o 6
INGREDIENTS:
- 1 cup plain low-fat yogurt
- 2 Tbs. fresh lemon juice
- 1 Tbs. minced fresh ginger
- 2 tsp. minced garlic
- 1 tsp. ground turmeric
- 1/2 tsp. ground coriander
- 1/2 tsp. ground cumin
- 1/2 tsp. garam masala
- Kosher salt and freshly ground black pepper
- 8 skin-on, bone-in chicken thighs
- Vegetable oil for the grill
INSTRUCTIONS:
- n a large bowl, whisk the yogurt, lemon juice, ginger, garlic, turmeric, coriander, cumin, garam masala, 1/2 tsp. salt, and several grinds of black pepper. Add the chicken thighs to the marinade and turn to coat them thoroughly. Cover and refrigerate while you heat the grill.
- Prepare a medium gas or charcoal grill fire. If you are using a charcoal grill, spread the hot coals across two-thirds of the bottom grate and leave the remaining portion clear. If you are using gas, turn one of the burners to low to create a cooler zone. Scrub the grill grate with a wire brush and then use a paper towel to wipe it with oil.
- Remove the chicken thighs from the marinade and wipe off the excess (don’t worry if some remains). Put the chicken, skin side down, directly over the hot part of the grill and grill, covered, until the skin is browned, 3 to 4 minutes (don’t leave the grill at this point because flare-ups may occur; if they do, move the chicken away from the flame).
- Flip the chicken and grill until well browned on the second side, 3 to 4 minutes. Move the thighs to the cooler part of the grill and continue to grill, covered, until their internal temperature registers 165°F on an instant-read thermometer, 10 to 15 minutes more.
NUTRITIONAL INFORMATION:
PER SERVING
- 210 CALORIES | 21G PROTEIN | 1G CARB | 13G TOTAL FAT | 3.5G SAT FAT |
5G MONO FAT | 3G POLY FAT | 80MG CHOL | 105MG SODIUM | 0G FIBER
NOTE:
- The yogurt in this spicy marinade helps tenderize the chicken and brings lots of tangy flavor to the dish.
