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My review
Grilled Chicken Thighs Tandoori
11
DIANA F
"Moist, luscious, and delicious. Just the right blend of spices make this chicken dish one of my most-requested. Great hot or cold. If using thighs with skin, you can put over direct medium heat for the last few minutes to crisp skin."
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Ingredients
8 h 55 m servings 349Original recipe yields 8 servings
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Directions
{{model.addEditText}} Print- In a medium bowl, stir together yogurt, salt, pepper, cloves, and ginger. Mix in garlic, paprika, 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 olive 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.
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Footnotes
- Partner Tip
- Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
Nutrition Facts
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Reviews
Read all reviews 252349 Ratings
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Most helpful positive review
3/13/2007
This chicken was really wonderful; the smell alone makes it worth cooking. I cooked mine in the oven on a cake rack set over a cookie sheet, 20 minutes each side at 350. I tried making it again...
Most helpful critical review
5/26/2010
If you LOVE Tandoori chicken, you'll only sort of like this recipe as the marinade does not have nearly enough spice to flavor the chicken. If I made this recipe again, I'd double the garlic, d...
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3/13/2007
This chicken was really wonderful; the smell alone makes it worth cooking. I cooked mine in the oven on a cake rack set over a cookie sheet, 20 minutes each side at 350. I tried making it again...
2/9/2007
I have been pleasantly surprised at how good this recipe has been. I use boneless, skinless thighs and bake for 25-30 min. at 350 degrees in the oven, uncovered. Perfectly moist and juicy. Do...
6/20/2005
The aroma of this dish cooking makes your mouth water! I used boneless/skinless thighs, as my other half can't stand bone-in anything. I also used fat free yogurt and sea salt rather than kosh...
7/25/2005
We have made this chicken twice in the last week. Each time we have made 1/2 of the recipe. The first time it did not turn out very well (dry, not too tasty), but I blame us: learning to use i...
5/26/2010
If you LOVE Tandoori chicken, you'll only sort of like this recipe as the marinade does not have nearly enough spice to flavor the chicken. If I made this recipe again, I'd double the garlic, d...
9/16/2006
Having been to India, and living in Malaysia which has a very large Indian population, I know good Tandoori. This is an excellent recipe, considering you are not using a Tandoor oven. We made ...
2/1/2008
I took another reviewer's suggestion and left the marinade on and baked the chicken in the oven at 400F for 25 minutes. It came out juicy and tasty, but was much wetter than the chicken tandoori...
6/7/2007
Wow, this was a great recipe - Incredibly flavorful and fragrant! I served the chicken with jasmine rice (sprinkled with fresh cilantro) and garlic naan purchased from Trader Joe's. This recipe'...