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Tandoori Chicken Thighs

Tandoori Chicken Thighs

From The Hamilton Beach Test Kitchen

Added by Pat

Ingredients

  • 1 cup plain yogurt
  • 1/4  cup fresh ginger, peeled, cut into pieces
  • 6 to 8 garlic cloves
  • 1/4 cup apple cider vinegar
  • 2 teaspoons ground cumin
  • 1 teaspoon chili powder
  • 1/2 teaspoon turmeric
  • 1/2 teaspoon salt
  • 12 (about 3 pounds) chicken thighs, bone-in

Directions

  1. Place yogurt, ginger, garlic, vinegar, cumin, chili, turmeric and salt in food processor bowl. Process at HIGH speed until well blended.
  2. Place chicken and yogurt mixture in a large zipper-lock plastic bag; seal and shake bag. Refrigerate 1 hour.
  3. Preheat grill to MEDIUM heat or GRILL ZONE (ORANGE).
  4. Drain chicken and grill chicken covered 15 to 20 minutes; turn and continue cooking 20 to 25 minutes until juices run clear and meat is no longer pink or until meat thermometer registers 165°F.

Serves: 6

 




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