Grilled Tandoori Chicken Thighs
Delicious tandoori chicken thighs fired over the grill. Prepared in a Kashmiri chili and yogurt marinade, these grilled chicken skewers are tender, juicy, and loaded with incredible flavor.
Servings: 4
Equipment
- metal skewers
Ingredients
- 2 lbs boneless skinless chicken thighs
First Marinade
- 4 lemons juice of
- 2 tsp salt
- 2 tsp Kashmiri chili powder
Second Marinade
- 4 cloves garlic
- 1 inch fresh ginger
- 2 green chilis
- 1 cup plain yogurt
- 1 tbsp garam masala
- 1 tsp Kashmiri chili powder
- 1 tsp ground coriander
- ¼ tsp ground cinnamon
- 1 tbsp salt
Baste
- 2 tbsp butter melted
For Serving
- fresh cilantro roughly chopped
- 4 flatbreads lightly toasted
Instructions
- Slice the chicken thigh into 1-inch pieces, big enough to be skewered
- In a large bowl, mix together the lemon juice, salt, and 1 tsp Kashmiri chili powder. Add the chicken to the mixture and toss to coat. Cover and place in the fridge to marinate for 1 hour
- Make the second marinade by blending the garlic, ginger, and green chilis into a paste (I use an immersion blender but you can use a food processor). Add the paste to a small bowl, and add the yogurt, garam masala, Kashmiri chili powder, ground coriander, ground cinnamon, and salt. Combine well.
- Add the second marinade to the chicken thighs with the first marinade. Combine well (I just use my hands) and cover again. Place back in the refrigerator and marinate for a further 2 hours.
- Fire up your grill to medium-high 375-400°F (190-205°C). Set up for 2-zone cooking, with a direct side with the coals and an indirect side without any. We will be using both sides during the cook.
- Thread the chicken onto skewers, packing as many as you want onto each skewer
- When the grill’s up to temperature, oil the grate to prevent sticking and then lay the chicken skewers on it. Grill for 15-20 minutes, basting with the melted butter and turning occasionally until cooked through.
- Serve with chopped fresh cilantro and flatbreads