Grilled Tandoori Chicken Thighs

Tandoori chicken is traditionally cooked at high temperatures in an earthen oven (i.e. tandoor), but it can also be prepared easily on a traditional grill.  Serve with grilled seasonal vegetables and keep the stove/oven off tonight!

Tandoori Chicken Thighs

(modification of recipe originally from Cooking Light)

Serves 4

  • 1 cup plain 2% reduced-fat Greek yogurt
  • ¼ cup very finely diced (or grated) onion
  • 1 ½ tablespoons grated peeled fresh ginger
  • 1 tablespoon ground cumin
  • 1 teaspoon ground cayenne/red pepper
  • 1 teaspoon garam masala spice blend
  • ½ teaspoon ground turmeric
  • 4 garlic cloves, minced
  • 8 skinless boneless chicken thighs
  • ½ teaspoon kosher salt
  • 1 tablespoon canola oil

Combine first 8 ingredients (yogurt through garlic) in a small bowl, stirring well.  Scrape the yogurt mixture into a large zip-top plastic bag.  Add the chicken to the yogurt mixture in the bag; seal.  Marinate in the refrigerator for 2 to 4 hours, turning bag over midway through marinating time.  Remove the chicken from bag to a platter; discard marinade.  Sprinkle both sides of chicken evenly with salt.

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

Nutritional Info/ Serving:  Calories 298, Fat 16 g, Protein 31 g, Carbs 6 g

21 Day Fix Container Equivalents/Serving:  1 Red

Posted in 21 Day Fix Recipes, Chicken, Recipes Tagged with: , ,

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