real life test kitchen: grilled tandoori-style chicken thighs












Come summer, if I’ve got the day off, you can bet I’m out on the deck, making dinner on our trusty Weber Smoky Joe. I love grilling — with charcoal in particular — that tasty smoke and crazy-high heat do wonderful things to meats. Charcoal, though awesome, can be hard to control (more about that in another post), and that’s why I often grill bone-in chicken thighs. They are just so forgiving — near impossible to mess up. Even better, they’re usually pretty affordable, too. This week, the thighs got bathed in a tasty yogurt-based indirect method with the charcoal to mixed results (though I will try the method in the link next time). Even with my difficulties, the chicken was delicious — hot off the grill that night with spinach-infused basmati rice, or cold for lunch the next day, wrapped in flatbread with yogurt, radishes, cilantro and lettuce. — Megan B. Click for the recipe, after the jump!

Grilled tandoori-style chicken thighs
Adapted from
12 oz. plain whole milk yogurt
2 teaspoons reduced sodium soy sauce
1 teaspoon black pepper
1 tablespoon curry powder
2 tablespoons freshly grated ginger
2 teaspoons dried fenugreek
1 tablespoon sriracha hot sauce (or to taste)
2 teaspoons ground cumin
2 teaspoons ground cinnamon
2 teaspoons ground coriander
Juice of one lime
1 tablespoon honey
16 chicken thighs
olive oil (for grilling)

In a medium bowl, stir together yogurt with soy, pepper, spices, ginger, lime, and honey. Set aside. Rinse chicken under cold water, and pat dry with paper towels. Place chicken in a large resealable plastic bag. Pour all but 1/4 cup of the yogurt mixture over chicken, press air out of bag, and seal. Turn the bag over several times to distribute marinade. Place bag in a bowl, and refrigerate 8 hours or overnight, turning bag occasionally.
Preheat an outdoor grill for indirect medium heat, aiming for 225 degrees F. Brush Chicken with a bit of oil, and
place chicken on the grill directly over the coals/flame. Cook about 2-3 minutes per side. Arrange the chicken to receive indirect heat (you may need to do this with a foil pan), brush with reserved marinade, and cook approximately 35 to 40 minutes, to an internal temperature of 180 degrees F.

These would also be great baked in the marinade in a 350F oven for 30-45 minutes. Just sayin’.

From our partners

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