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Grilled Chicken Thighs Tandoori
July 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 indirect heat on the gas grill, only using a sprinkle of salt in the marinate, and using natural thighs. The second time the chicken was EXCELLENT, but this time I added 1/2 tsp. salt to the marinate, marinated them for 2 days in a covered glass dish, grilled them on indirect heat (410 degrees) for 35 minutes without lifting the lid, and they were done, juicy, tasty, and TO DIE FOR. Don’t know if it made a difference, but these thighs were 9- percent injected with broth. Will make this many more times while the weather is SO hot. Don’t give up if they are not great the first try!!!

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