Grilled Tandoori Chicken Thighs

Recipe View In a mixing bowl, whisk together the yogurt, kosher salt, freshly grated ginger, black pepper, ground cloves, minced garlic, paprika, ground cumin, ground cinnamon, and ground coriander until well combined. This vibrant blend will form the base of your tandoori marinade. (5 minutes)

Recipe View Place the chicken thighs into a large resealable plastic bag. Pour the prepared yogurt mixture over the chicken, ensuring each piece is thoroughly coated. Remove any excess air from the bag and seal tightly. Gently massage the marinade into the chicken, turning the bag to distribute the flavors evenly. Place the bag in a bowl and refrigerate for at least 8 hours, or preferably overnight, flipping the bag occasionally to ensure even marination. (10 minutes)

Recipe View Prepare your outdoor grill for medium heat. Lightly oil the grill grate to prevent the chicken from sticking. (5 minutes)

Recipe View Remove the marinated chicken thighs from the refrigerator and take them out of the bag. Gently shake off any excess marinade. Discard the remaining marinade. Lightly spray each chicken thigh with olive oil. (5 minutes)

Recipe View Place the chicken thighs on the preheated grill directly over the medium heat. Cook for approximately 2 minutes, then turn and cook for another 2 minutes, allowing the chicken to develop a beautiful char. After this initial searing, move the chicken thighs to an area of indirect heat on the grill. Continue to cook until the chicken is no longer pink at the bone and the juices run clear when pierced with a fork. This should take approximately 35 to 40 minutes. For accurate results, insert an instant-read thermometer near the bone; it should read 165 degrees F (74 degrees C). (45 minutes)

Recipe View Once cooked through, remove the grilled tandoori chicken thighs from the grill and let them rest for a few minutes before serving. This allows the juices to redistribute, resulting in even more tender and flavorful chicken.