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Nutritional Info

Servings Per Recipe: 4
Amount Per Serving
Calories: 217.6

Total Fat: 5.4 g
Cholesterol: 117.9 mg
Sodium: 198.7 mg
Total Carbs: 8.0 g
Dietary Fiber: 0.0 g
Protein: 33.1 g

View full nutritional breakdown of Tandoori Grilled Chicken (Thighs) calories by ingredient

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Tandoori Grilled Chicken (Thighs)

Submitted by: KATHIE_B

Introduction

This recipe works for about 3# of chicken parts. We prefer thighs but I often make drumsticks for picnics. This is good right off the grill but even better the next day.

I like to serve this with cranberry chutney, carrots glazed with balsamic vinegar and rice. This recipe works for about 3# of chicken parts. We prefer thighs but I often make drumsticks for picnics. This is good right off the grill but even better the next day.

I like to serve this with cranberry chutney, carrots glazed with balsamic vinegar and rice.

Minutes to Prepare: 15

Minutes to Cook: 30

Number of Servings: 4

Ingredients

3 # chicken thighs, skin removed (8 pieces)

2 cups plain non-fat yogurt

1 tablespoon minced fresh ginger

3 cloves of garlic, mined

2 teaspoons paprika

1 1/2 teaspoons ground cinnamon

1 teaspoon ground cumin

1 teaspoon ground coriander

1/4 teaspoon ground cloves

1/4 teaspoon sea salt

1/2 teaspoon pepper

Directions

Make sure to remove all the skin and excess fat from the chicken. Mix yogurt and seasonings. Combine chicken and marinade in a zip-lock bag. Refrigerate 6 hours or over night.

Pre-heat grill. Remove chicken from marinade, reserving marinade. Grill over a medium fired until chicken is tender and juices run clear, 30-40 minute, basting frequently with reserved marinade. (Discard any unused marinade).

Serving Size: Makes 4 servings: 2 thighs per serving

Number of Servings: 4

Recipe submitted by SparkPeople user KATHIE_B.

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