ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Tandoori Chicken Thighs

Photo: Randy Mayor; Styling: Lindsey Lower
Hands-on time 28 mins
Total time 2 hrs, 35 mins
Yield Serves 4 (serving size: 2 chicken thighs)
Slice half an onion into wedges, and halve and seed six mini sweet peppers. Brush the veggies with a bit of oil, grill them, and serve along with naan bread to round out the meal.

Ingredients

  • 1 cup plain 2% reduced-fat Greek yogurt
  • 1/4 cup grated onion
  • 1 1/2 tablespoons grated peeled fresh ginger
  • 1 tablespoon ground cumin
  • 1 teaspoon ground red pepper
  • 1/2 teaspoon ground turmeric
  • 5 garlic cloves, minced
  • 8 skinless, boneless chicken thighs
  • 1/2 teaspoon kosher salt
  • 1 tablespoon canola oil

Nutrition Information

  • calories 298
  • fat 16.1 g
  • satfat 4 g
  • monofat 6.6 g
  • polyfat 3.6 g
  • protein 31 g
  • carbohydrate 6 g
  • fiber 1.2 g
  • cholesterol 101 mg
  • iron 2.1 mg
  • sodium 349 mg
  • calcium 63 mg

How to Make It

  1. Combine first 7 ingredients in a bowl, stirring well. Scrape the yogurt mixture into a large zip-top plastic bag. Add the chicken to yogurt mixture in bag; seal. Marinate in refrigerator for 2 hours. Remove chicken from bag; discard marinade. Sprinkle both sides of chicken evenly with salt.

  2. Preheat grill to medium-high heat.

  3. Brush grill rack with oil. Arrange chicken on grill rack. Grill 6 minutes on each side or until done.