BBQ & Grill
Tandoori Spiced Grilled Chicken Thighs with Cucumber Yogurt Sauce
Tandoori refers to proteins marinated in a spiced yogurt mixture then roasted in a clay oven called a tandoor. If you can't find a tandoor spice blend, curry powder would also be delicious. Serve these spicy, juicy grilled chicken thighs with a simple salad and naan or rice.
Ingredients:
- 1 ¼ cups whole-milk plain greek yogurt, divided
- 1 ½ tablespoons tandoori spice blend
- 1 tablespoon lemon juice plus 2 teaspoons, divided
- 1 tablespoon grapeseed or sunflower oil
- 2 cloves garlic, grated
- 2 teaspoons grated fresh ginger
- ½ teaspoon salt plus a pinch, divided
- 4 large bone-in, skin-on chicken thighs (about 1 1/2 pounds), trimmed
- ¼ cup finely diced cucumber
Directions:
- Preheat grill to high.
- Whisk 1 cup yogurt, spice blend, 1 tablespoon lemon juice, oil, garlic, ginger and 1/2 teaspoon salt in a large bowl. Add chicken to the large bowl and stir to coat.
- Reduce heat to medium. Oil the grill rack. Remove the chicken from the marinade, letting excess drip off (discard the marinade). Grill the chicken, turning frequently, until an instant-read thermometer inserted into the thickest part registers 165°F, about 25 minutes. Sprinkle with the remaining pinch of salt.
- Meanwhile, mix cucumber with the remaining 1/4 cup yogurt and 2 teaspoons lemon juice in a small bowl. Serve with the chicken.