Ingredients

• 16 - chicken thighs
• 200 g - plain yoghurt
• 2 tsp - salt
• 1 tsp - black pepper
• 1/2 tsp - ground cloves
• 2 tbsp - freshly grated ginger
• 3 cloves - garlic, minced
• 4 tsp - paprika
• 2 tsp - ground cumin
• 2 tsp - ground cinnamon
• 2 tsp - ground coriander
• Olive oil spray

How to Make Grilled Chicken Thighs Tandoori

• In a medium bowl, stir together yogurt, salt, pepper, cloves, and ginger.
• Mix in garlic, paprika, cumin, cinnamon and coriander. Set aside.
• Rinse chicken under cold water and pat dry with paper towels.
• Place chicken in a large resealable plastic bag.
• Pour yogurt mixture over chicken, press air out of bag, and seal.
• Turn the bag over several times to distribute marinade. Place bag in a bowl and refrigerate 8 hours, or overnight, turning bag occasionally.
• Preheat an outdoor grill for direct medium heat.
• Remove chicken from bag, and discard marinade.
• With paper towels, wipe off excess marinade. Spray chicken pieces with olive oil spray.
• Place chicken on the grill and cook about 2 minutes. Turn and cook for 2 more minutes.
• Then arrange the chicken to receive indirect heat and cook approximately 35 to 40 minutes, to an internal temperature of 180 degrees F.