Grilled boneless, skinless chicken thighs with garam masala, lemongrass, and yogurt

By á-25087

Ingredients

• Spice Paste:
• 10 pcs (2 lbs/900g) skinless boneless chicken thighs
• 1 tsp salt
• Canola oil
• 1 lemongrass, white part only
• 1 onion
• 1 tbsp garam masala
• 2 tbsp (30ml) plain low-fat yogurt

Preparation

Step 1

Grind lemongrass and onion in a blender or food processor. Add a little water if necessary.

Pour into a bowl. Add garam masala and yogurt. Mix well.

Sprinkle salt over the chicken thighs in a large bowl. Add spice paste. Stir to get chicken thighs well coated with spice paste. Allow chicken to marinade in the refrigerator for at least an hour.

Pre-heat an outdoor grill to medium heat, about 250°F to 300°F (120°C to 150°C). Brush the hot grates of the grill with a little oil.

Arrange the chicken pieces on the preheated grill. Brush the tops of chicken pieces with oil. Allow it to cook for about 16 minutes, turning once mid-way.

Increase heat slightly to brown meat, turning whenever necessary. This will take another 5 minutes.

Remove and serve immediately.