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!
(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
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