Description
Moist, luscious, and delicious. Just the right blend of spices make this chicken dish one of my most-requested. Great hot or cold. If using thighs with skin, you can put over direct medium heat for the last few minutes to crisp skin.
Ingredients
- 2 (6 ounce) containers plain yogurt
- 2 teaspoons kosher salt
- 1 teaspoon black pepper
- ½ teaspoon ground cloves
- 2 tablespoons freshly grated ginger
- 3 cloves garlic, minced
- 4 teaspoons paprika
- 2 teaspoons ground cumin
- 2 teaspoons ground cinnamon
- 2 teaspoons ground coriander
- 16 chicken thighs
- olive oil spray
Instructions
- 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 2 minutes more. Then arrange the chicken to receive indirect heat
- and cook approximately 35 to 40 minutes
- to an internal temperature of 180 degrees F.
Prep Time: 10 mins
Cook Time: 45 mins
Total Time: 8 hrs 55 mins
Servings: 8