Tandoori Chicken Thighs

FINALLY, we've seen some Spring like weather, although it feels like summer.  Man, was that a loooong winter.  I wouldn't normally complain about it but snow the last week of April....c'mon Mother Nature, we've all had a few choice names for you this year.  With Spring in mind comes the BBQ.  .....Tandoori Chicken on the Q it was going to be. It breaks away from the typical barbecued chicken and gives your taste buds something to talk about.  I've grilled it for the added flavour.  You could broil or bake it at a high heat if you wish. 
I chose boneless skinless thighs because I love the flavour without the fat and unlike the breast, they don't dry out.  Boneless because they cook faster....it makes for an easy weeknight dinner.  There seem to be a million different Tandoori recipes but this is what I came up with.  If you insist on the red colour, throw in a little food colouring but I don't do food colouring and I'm quite content with the way it looks.
A few things....if you want some heat, add a bit of chili flakes or a pinch of Cayenne to the marinade.  If you are using a non-fat yogurt, add 1-2 tsp of olive oil....it needs some fat.  Also, oil your grill before you pop those babies on.  If they're not heated up properly and oiled, your chicken will stick and probably tear when you flip it.  Live and learn....I did.

 

 

 

Tandoori Chicken Thighs

 

Serves 3-4

 

 

6 Boneless skinless Chicken Thighs

1 cup Plain Greek Yogurt, preferably full fat (if you use low fat, add 1-2 tsp olive oil)

4 cloves garlic, minced

1 1/2 tbsp Garam Masala

1 tsp Paprika

1 tsp Turmeric

1/2 tsp Cumin

1-2 tsp fresh ginger, grated

1/2 tsp salt

Fresh ground pepper

Pinch of Chili Flakes or Cayenne (optional)

 

Place the Chicken Thighs in a resealable plastic bag.  Combine the remaining ingredients, mix well and pour into the bag.  Marinate for 12-24 hours.

Oil the grates of the grill and preheat on high*.  Remove the chicken from the bag, shaking off any excess marinade.  Place on the grill, making sure the chicken is flat and opened up, not rolled.  Try to avoid any flare-ups.  Grill for 4 minutes per side or until juices run clear. 

*A high heat ensures gorgeous char marks for a more authentic look and flavour.