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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.

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





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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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