Tandoori Chicken - Marinated Grilled Chicken

Ingredients

• 2 pounds chicken thighs
• 1 cup plain yogurt
• 2 tablespoons tandoori masala
• 1 tablespoon fresh ginger
• 4 cloves garlic cloves
• 2 tablespoons lemon juice
• 1 bunch fresh coriander
• 1 teaspoon salt
• 2 tablespoons vegetable oil
• 1 tablespoon water
• 1 medium onion
• 1 whole green chili

Instructions

1. 1

   In a large bowl, combine 1 cup of plain yogurt, 2 tablespoons of tandoori masala, 1 tablespoon of grated fresh ginger, 4 minced garlic cloves, 2 tablespoons of lemon juice, and 1 teaspoon of salt. Mix well to form a marinade.

2. 2

   Add 2 pounds of chicken thighs to the marinade, ensuring they are well coated. Cover the bowl with plastic wrap and refrigerate for at least 4 hours, preferably overnight.

3. 3

   Preheat your grill to medium-high heat (around 400°F). If using charcoal, ensure the coals are glowing and covered with white ash.

4. 4

   Remove the chicken from the marinade and let excess marinade drip off. Discard the remaining marinade.

5. 5

   Brush the grill grates with 2 tablespoons of vegetable oil to prevent sticking.

6. 6

   Place the marinated chicken on the grill. Cook for 6-8 minutes on each side, or until the internal temperature reaches 165°F and the chicken is charred and cooked through.

7. 7

   While the chicken is grilling, finely chop 1 medium onion and 1 whole green chili. Set aside for garnish.

8. 8

   Once cooked, remove the chicken from the grill and let it rest for 5 minutes before serving.

9. 9

   Serve the Tandoori Chicken hot, garnished with chopped onion, green chili, and a bunch of fresh coriander.