Grilled Chicken Thighs Tandoori
2 (6 ounce) containers plain yogurt
2 tsp kosher salt 1 tsp black pepper
1/2 tsp ground cloves 2 tsp grated ginger
3 cloves garlic, minced 4 tsp paprika
2 tsp ground cumin 2 tsp ground cinnamon
2 tsp ground coriander olive oil
16 chicken thighs
In a medium bowl, stir together yogurt, salt, pepper, cloves, and ginger. Mix in garlic, paprika, cumin, cinnamon, and coriander. Set aside. Place chicken in a large re-sealable 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. Rub chicken with a little olive oil. 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. Notes: You could also use skinless, boneless or both thighs. Times will vary.