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Grilled Tandoori Chicken Thighs

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Ingredients

Scale
  • 2 1/2 – 3 pounds bone in chicken thighs skin removed (6–8 pieces)
  • 1/2 cup full fat Greek yogurt, for diary free use coconut or cashew yogurt
  • 2 Tablespoons lemon juice
  • 2 Tablespoons garlic, minced
  • 1 Tablespoon fresh ginger, grated
  • 2 teaspoons ground cumin
  • 1 teaspoon ground coriander
  • 2 teaspoons chili powder or 1/4 teaspoon cayenne
  • 1 Tablespoon sweet paprika
  • 1/2 teaspoon ground turmeric
  • 1 1/2 teaspoons garam masala
  • 1/8 teaspoon ground cloves (optional)
  • 1 1/2 teaspoons sea salt
  • 2 teaspoons avocado oil
  • 2 limes sliced, to grill for serving (optional)
  • Lime wedges for serving

Raita 

  • 3/4 cup plain yogurt (whole milk is best, or use coconut or nut milk yogurt for dairy free)
  • 1/2 cup cucumber, seeds removed, finely diced (leave skin on if organic)
  • 2 teaspoons lemon or lime juice, more to taste
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon ground coriander
  • 3 tablespoons fresh mint leaves, chopped
  • 3 tablespoons fresh cilantro, chopped
  • 1/4 teaspoon sea salt, more to taste
  • 1/4 teaspoon pepper

Instructions

  1. Remove the skin from the chicken thighs and pat dry Using a sharp knife, cut 3-4 shallow incisions in the chicken pieces at about 1/2-inch intervals.
  2. In a large bowl, combine the yogurt, lemon, garlic, ginger, spices, salt and oil.
  3. Add the chicken; turn to coat. Let marinate for 4 hours up to 24 hours in the refrigerator. If you’re in a hurry marinate for 1 hour at room temperature.
  4. Remove chicken from the refrigerator. Preheat your gas grill to high (450°F to 500°F). It will take about 10 minutes.
  5. Scrape off excess marinade. Oil the grill. Turn off one side of the grill.
  6. Place chicken thighs on lightly oiled grates over lit side of grill.
  7. Grill, covered, until it develops grill marks, about 5 minutes.
  8. Turn the chicken over, and grill, covered, until chicken is lightly charred on the other side, about 5 minutes.
  9. Transfer chicken to unlit side of grill, and grill, covered, flipping occasionally, for 20 – 30 minutes until a thermometer inserted in thickest portion of chicken registers 165°F. While cooking your grill should maintain a temperature of at least 350 degrees.
  10. Transfer chicken to a platter and let rest 10 minutes.
  11. While chicken rests, prepare the Raita and grill the lime slices. Place the sliced limes over lit side of the grill. Grill uncovered, until limes are lightly charred about 2 minutes per side.
  12. Serve chicken with grilled lime slices, raita and lime wedges.

Raita

  1. Place all ingredients in a bowl and stir.
  2. Garnish with mint and cilantro.
  3. Refrigerate until ready to serve.
  4. Raita will keep 4-5 days in the fridge.

Notes

The chicken needs time to marinate in the refrigerator, at least 4 hours but overnight is best. If you’re in a hurry marinate at room temperature for 1 hour. 

Find it online: https://eatwellenjoylife.com/grilled-tandoori-chicken-thighs/