Grilled Chicken Thighs Tandoori
Grilled Chicken Thighs Tandoori
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Votes: 1
Rating: 5
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Takes time to marinate the chicken but well worth it. This recipe is written as it was posted, so unless feeding a large group of folks, I think cutting back on the chicken thighs but keeping all the rest as written, would work fine. Inexpensive meal! I made this on 12 Nov 2016, well worth the time to marinate! I took some step by step photos and my report is in the comments section.
Servings Prep Time
8 people 24 hours
Cook Time
45 minutes
Servings Prep Time
8 people 24 hours
Cook Time
45 minutes
Grilled Chicken Thighs Tandoori
Yum
Votes: 1
Rating: 5
You:
Rate this recipe!
Print Recipe
Takes time to marinate the chicken but well worth it. This recipe is written as it was posted, so unless feeding a large group of folks, I think cutting back on the chicken thighs but keeping all the rest as written, would work fine. Inexpensive meal! I made this on 12 Nov 2016, well worth the time to marinate! I took some step by step photos and my report is in the comments section.
Servings Prep Time
8 people 24 hours
Cook Time
45 minutes
Servings Prep Time
8 people 24 hours
Cook Time
45 minutes
Ingredients
Servings: people
Instructions
  1. In a medium bowl, stir together yogurt, and all spices listed. Set aside. All the spices added on top of the yogurt.
  2. Everything mixed.
  3. 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.
  4. Get your outdoor grill fired up for direct medium heat.
  5. Remove chicken from bag, and discard marinade. Scrape off excess marinade with a spoon, using a brush, lightly coat each side of the chicken with olive oil.
  6. Place chicken on the grill over direct heat, 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, turning occasionally, to an internal temperature of 82 C. Serve with grilled corn on the cob and grilled potatoes for a meal.
  7. Removed from the grill.
  8. Dinner!
Recipe Notes

Note about the cinnamon and cloves, you can replace these two items with 1 tablespoon of Garam Masala and add 2 tablespoons of lime juice, if you choose.

Feel free to use just thighs, or legs and thighs, or quarters. Chicken thighs will run about 65 Baht/kilo, 16 thighs could cost, I am guessing about 200 Baht. This comes out to about 75 cents per person.

Adapted from an internet recipe.

  1. I made this on 12 Nov 2016, well grilled it on 12 Nov, made the marinade, coated the the chicken and put in the fridge the day before. Recipe was followed almost as listed but I only used 4 quarters, and for the spices, I only had about 1 teaspoon of paprika left, and for the ginger, we as out of fresh so I used a teaspoon of ground ginger. Over all, a very good taste, the chicken was cooked perfect and juicy, and the meat picks up the flavor of the marinade very well. Good taste of cinnamon throughout the chicken. The 4 quarters cost me 66 Baht, well under $1 per serving. Recommended and on my #1 Go-to List 🙂

  2. One of my favourite dishes is Tandoori chicken. I have my own version, but it is quite costly. Something that I make quite often 🙂

  3. Sounds tasty! … a bit of time to make it, but probably very worth it.

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