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Grilled Chicken Thighs Tandoori

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.
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Prep Time 1 day
Cook Time 45 minutes
Total Time 1 day 45 minutes
Course Main Dish
Cuisine Indian
Servings 8 people

Ingredients
  

  • 16 chicken thighs, skin on, bone in
  • 2 containers plain yogurt
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 1/2 teaspoon ground cloves
  • 2 tablespoons fresh grated ginger
  • 6 cloves garlic, smashed and chopped
  • 4 teaspoons paprika
  • 2 teaspoons ground cumin, see note on this
  • 2 teaspoons ground cinnamon, see note on this
  • 2 teaspoons ground coriander
  • olive oil

Instructions
 

  • In a medium bowl, stir together yogurt, and all spices listed. Set aside. All the spices added on top of the yogurt.
  • Everything mixed.
  • 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.
  • Get your outdoor grill fired up for direct medium heat.
  • 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.
  • 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.
  • Removed from the grill.
  • Dinner!

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.