You start by marinating the chicken thighs in a mixture of greek yogurt and a bunch of spices. It’s not really a “sauce” more like a paste. I was lacking in ziploc bags so just put it in a glass mixing bowl and covered with plastic wrap.
These were really good – the turmeric is what really gets that Indian flavor in there and I’m a HUGE fan of cumin. I did have to make a couple of changes because of what I had on hand – I used minced onion and garlic powder (how can I ever be out of garlic???). Other than that – I was all good – it was my first time using Greek yogurt as well – I even let the fat cat lick the empty container – she thought it was Christmas! I did also cut the recipe in half since there was just two of us and I had 4 thighs…turned out fine – plenty of the marinade paste for the 4 thighs.
I really liked this recipe a lot and surprisingly – Larry did too! He’s not too big on “ethnic” food but he ate one and then took the other for work the next day. That’s a sign of a successful recipe in our house! There are often times when I say, “Do you want the leftovers? – Um. Nah…” So good job on this one!
This is also a low cost recipe – I think the page said something like $2/serving. I hope you like it too!
Tandoori Chicken Thighs
- 1 cup plain 2% reduced-fat Greek yogurt $
- 1/4 cup grated onion $
- 1 1/2 tablespoons grated peeled fresh ginger
- 1 tablespoon ground cumin
- 1 teaspoon ground red pepper
- 1/2 teaspoon ground turmeric
- 5 garlic cloves, minced
- 8 skinless, boneless chicken thighs
- 1/2 teaspoon kosher salt
- 1 tablespoon canola oil
- 1. Combine first 7 ingredients in a bowl, stirring well. Scrape the yogurt mixture into a large zip-top plastic bag. Add the chicken to yogurt mixture in bag; seal. Marinate in refrigerator for 2 hours. Remove chicken from bag; discard marinade. Sprinkle both sides of chicken evenly with salt.
- 2. Preheat grill to medium-high heat.
- 3. Brush grill rack with oil. Arrange chicken on grill rack. Grill 6 minutes on each side or until done.