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Grilled Tandoori-Style Chicken Thighs

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Serves four to six.

This recipe can also be prepared as kebabs (see the instructions below).

  • 1-1/2 Tbs. ground cumin
  • 1-1/2 tsp. curry powder
  • 1-1/2 tsp. kosher salt
  • 1 tsp. garlic powder
  • 1/2 tsp. ground ginger
  • 1/4 tsp. cayenne
  • 2 Tbs. vegetable oil; more for the grill
  • 3 Tbs. red-wine vinegar
  • 1/2 cup regular or nonfat plain yogurt
  • 2-1/2 lb. boneless, skinless chicken thighs (about 8 large, 10 medium, or 12 small), trimmed of excess fat
  • 3 Tbs. chopped cilantro

Mix the cumin, curry powder, salt, garlic powder, ginger, and cayenne in a medium bowl. Heat the oil in an 8-inch skillet over low heat. Stir the spices into the oil and heat until they bubble and become fragrant, 30 to 60 seconds. Return the spice blend to the bowl and stir in the vinegar and then the yogurt. Add the chicken thighs and toss to coat evenly. Let sit 10 min. or cover and marinate in the refrigerator for up to 12 hours.

When ready to cook, prepare a hot charcoal fire or heat a gas grill with all burners on medium high for 10 min. Clean the hot grate with a wire brush and then lubricate it with an oil-soaked paper towel. Put the chicken on the grate and grill (covered on a gas grill or uncovered over a charcoal fire) until one side has dark grill marks, 5 to 6 min. for large thighs or 4 to 5 min. for medium and small thighs. Turn and continue to grill until well marked on the other sides and cooked through, 5 to 6 min. longer for large thighs or 4 to 5 min. for medium and small thighs. Move the thighs to a platter and let rest 4 to 5 min. Sprinkle with chopped cilantro before serving.

Variations

To prepare as kebabs: Trim the thighs and then slice them lengthwise into 1-1/2- to 2-inch-wide strips. Toss with the flavorings; then thread the chicken onto six 8- or 12-inch skewers (soak wood skewers in water for at least 20 min. first), folding each strip in half as you skewer it. If some strips are very thick, cut them in half crosswise rather than folding them so that all the pieces of chicken are roughly the same size. Grill the kebabs, turning them every 4 to 5 min. as dark grill marks form, until cooked through, 12 to 15 min. total

nutrition information (per serving):
Size : based on six servings; Calories (kcal): 300; Fat (g): 16; Fat Calories (kcal): 150; Saturated Fat (g): 4; Protein (g): 34; Monounsaturated Fat (g): 6; Carbohydrates (g): 2; Polyunsaturated Fat (g): 4; Sodium (mg): 240; Cholesterol (mg): 125; Fiber (g): 5;

Photo: Scott Phillips

Delicious. I didn't have ginger powder or garlic powder-so I omitted the ginger and added two cloves of chopped garlic to the oil/spice saute. The flavor was so great I don't know if I will add the ginger in the future. Also forgot to add the cilantro-I am sure this would be good, but it isn't necessary.

super yummy & so easy... i've even substitute basa fillets and pan fry it sometimes

My aunt made this for me and my hubby and it was sooooo good. I am going to attempt it tommorow night. Hopefully it will be just a successful.

I love this recipe, and make it every two weeks or so. I skewer the chicken into kebabs, and I always serve them with grilled corn on the cob, juicy heirloom tomatoes, warm pita bread, and grilled eggplant topped with feta cheese, mint, cilantro, and a cumin-lemon vinaigrette (the recipe for which can be found in the same issue or here, online). The whole meal goes so well together, we can never figure out what to eat first because it's all so delicious!

Absolutely Delicious. Gorgeous and fragrant. Thanks!

This is really good. I make extra because it makes great leftovers. I've made it three times. It seems to be a forgiving recipe. First time I added too much curry powder because I misread the amount and I marinated it about 18 hours and it was still wonderful.

Delicious and simple! If you have time, let the chicken marinate overnight -- it's worth it.

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