This is a perfect recipe for backyard grilling on a hot summer day, and this dish is all about FLAVOR! This is the juiciest and most flavorful chicken that I have ever had. I found this recipe years ago in Fine Cooking Magazine and unlike most recipes, I haven’t changed a single ingredient! It’s got an exotic flavor very different from your everyday barbequed chicken recipe. You are going to LOVE, LOVE, LOVE it.
Two keys to this recipes’ success: First, always use chicken thighs over breasts…the juicy factor is off the charts better. Second, always heat your spices in the oil until fragrant. This is called “blooming” and it enhances their flavors, making them bolder and more intense. You release essential oils that infuse the oil you’re heating them in. It’s good stuff!
I serve the chicken cut into strips and either with grilled veggies and naan bread “sandwich style” or alongside those grilled veggies with a side of couscous. ( You can find some great flavored couscous in the same aisle as the rice in the grocery store.) So versatile, you can turn them into kebobs as well! The best part is that you get a fantastic exotic flavor using spices that you probably already have in your pantry. I hope that your family enjoys this dish as much as mine does.
Blend the dry spices together.
Add spices to the hot oil.
Mix and bring to a bubble cooking until fragrant.
Combine seasoned oil with other ingredients.
Add chicken and coat evenly.
Grilled Tandoori Chicken
Ingredients
- 1 1/2 tablespoons ground cumin
- 1 1/2 teaspoons curry powder
- 1 1/2 teaspoons kosher salt
- 1 teaspoon garlic powder
- 1/2 teaspoon ground ginger
- 1/4 teaspoon cayenne
- 2-3 tablespoons vegetable oil
- 3 tablespoons red wine vinegar
- 1/2 cup nonfat plain yogurt I prefer Greek yogurt
- 2 1/2 pounds boneless skinless chicken thighs (8-10 thighs) trim excess fat
Instructions
- Begin by mixing the spices in a medium bowl.
- Heat the oil in a small skillet over low heat.
- Add the spices to the oil and stir until combined.
- Once the oil bubbles, allow to cook 1-2 minutes until fragrant. (Get ready for the most amazing aroma!)
- Return the spice mixture to the bowl adding the vinegar and yogurt. Stir to combine.
- Add the chicken thighs one at a time, making sure to evenly coat each piece before adding the next.
- Refrigerate covered, and allow to marinate for a minimum of 2 hours and up to 12 hours.
- When ready to cook, heat the grill to medium high.
- Oil grill either with vegetable oil or a spray like Pam.
- Cook until you have nice grill marks on one side, approximately 5-6 minutes, turn and continue to grill until cooked through, another 5-6 minutes.
- Remove thighs from the grill to a platter and let rest, covered with foil, 4-5 minutes.
- Slice thighs into strips and serve with grilled veggies and naan bread "sandwich style" or alongside veggies and couscous.
Variation:
- For kebobs, cut chicken into 1 1/2 to 2 inch strips and toss in marinade.
- Thread chicken "accordian style" onto wood skewers that have been presoaked (at least 20 minutes) in water so they don't burn.
- Grill as usual. Enjoy!
