Grilled Tandoori-Style Chicken Thighs The Best of Fine Cooking GRILLING

By Watty

Ingredients

• 1 1/2 TBS ground cumin
• 1 1/2 TSP curry powder
• 1 1/2 TSP kosher salt
• 1 YSP garlic powder
• 1/2 TSP ground ginger
• 1/4 TSP cayenne
• 2 TBS veg oil: more for the grill
• 3 TBS red wine vinegar
• 1/2 cup nonfat plain yogurt
• 2 1/2 lbs boneless, skinless chicken thighs (about 8 large or 12 small), trimmed of excess fat
• 3 TBS chopped fresh cilantro

Preparation

Step 1

Mix the cumin, curry powder, salt, garlic pwder, ginger, and cayenne in a med bowl. Heat the oil in an 8 inch skillet over low heat. Stir the spices into the oil and heat until they bubble and become fragrant, 30 to 60 seconds. Return the spice blend to the bowl and stir in the vinegar and then the yogurt. Add the chicken thighs and toss to coat evenly. Let sit for 10 mins or cover and marinade in the fridge for up to 12 hrs.

Heat a gas grill with al, burners on med high for 10 mins. Clean the hot grate with a wire brush and then rub it with an oil soaked paper towel. Grill the chicken covered until one side has dark grill marks, 5 to 6 mins for large thighs and 4 to 5 mins for med and small thighs. Turn and continue to grill until well marked on the other sides and cooked through, 5 to 6 mins longer for large thighs or 4 to 5 mins for med and small thighs. Transfer to a platter and let rest for 4 to 5 minjs. Sprinkle with the cilantro before serving.