Quick Tandoori Chicken Thighs
Recipe from Fine Cooking Magazine

The yogurt in this spicy marinade helps tenderize the chicken and brings lots of tangy flavor to the dish.


Quick Tandoori Chicken Thighs

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Ingredients
  • 1 cup
    plain low-fat yogurt
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  • 2 tablespoons
    fresh lemon juice
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  • 1 tablespoon
    minced fresh ginger
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  • 2 teaspoons
    minced garlic
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  • 1 teaspoon
    ground turmeric
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  • 1/2 teaspoon
    ground coriander
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  • 1/2 teaspoon
    ground cumin
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  • 1/2 teaspoon
    garam masala
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  •  
    Kosher salt and freshly ground black pepper
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  • 8 
    skin-on, bone-in chicken thighs
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  •  
    Vegetable oil for the grill
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Directions
1.
In a large bowl, whisk the yogurt, lemon juice, ginger, garlic, turmeric, coriander, cumin, garam masala, 1/2 teaspoon salt, and several grinds of black pepper. Add the chicken thighs to the marinade and turn to coat them thoroughly. Cover and refrigerate while you heat the grill.
2.
Prepare a medium gas or charcoal grill fire. If you are using a charcoal grill, spread the hot coals across two-thirds of the bottom grate and leave the remaining portion clear. If you are using gas, turn one of the burners to low to create a cooler zone. Scrub the grill grate with a wire brush and then use a paper towel to wipe it with oil.
3.
Remove the chicken thighs from the marinade and wipe off the excess (don't worry if some remains). Put the chicken, skin side down, directly over the hot part of the grill and grill, covered, until the skin is browned, 3 to 4 minutes (don't leave the grill at this point because flare-ups may occur; if they do, move the chicken away from the flame).
4.
Flip the chicken and grill until well browned on the second side, 3 to 4 minutes. Move the thighs to the cooler part of the grill and continue to grill, covered, until their internal temperature registers 165 degrees F on an instant-read thermometer, 10 to 15 minutes more.

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The southwestern part of India known as Kerala, where I was raised, is endowed with lush, tropical growth year-round--coconut trees along the coast and, at higher elevations, an abundance of herbs and spices. So it's no wonder that in this region, highly spiced curries flavored with coconut milk are an important part of every dinner. If you don't have time to make your own fresh Curry Spice Mix, you can substitute a store-bought garam masala or curry powder.

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