Tandoori Chicken Thighs

Photo: Randy Mayor; Styling: Lindsey Lower

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.

Yield: Serves 4 (serving size: 2 chicken thighs)
Total:
Recipe from Cooking Light

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Recipe Time

Hands On: 28 Minutes
Total: 2 Hours, 35 Minutes

Nutritional Information

Amount per serving
  • Calories: 298
  • Fat: 16.1g
  • Saturated fat: 4g
  • Monounsaturated fat: 6.6g
  • Polyunsaturated fat: 3.6g
  • Protein: 31g
  • Carbohydrate: 6g
  • Fiber: 1.2g
  • Cholesterol: 101mg
  • Iron: 2.1mg
  • Sodium: 349mg
  • Calcium: 63mg

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

Preparation

  1. 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. 2. Preheat grill to medium-high heat.
  3. 3. Brush grill rack with oil. Arrange chicken on grill rack. Grill 6 minutes on each side or until done.
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