Tantalizing Barbecued Tandoori Chicken Thighs Recipe

Barbecued Tandoori Chicken Thighs

Barbecued Tandoori Chicken Thighs What can be defined as a fine weekend than that which is graced with the presence of barbecued tandoori chicken? This delightful dish can take away anyone’s tiredness. The wonderfully juicy and spicy morsels of chicken are foodies’ heavenly treats, that can surprisingly turn anyone into a foody.

However, the taste of this dish is definitely more than the worth of all your efforts, because there is no need to put in much efforts to prepare these gorgeous little treats. All you have to do is to shelter them in a marinade overnight while you rest and then throw them over a smoking-hot grill to finish.

Servings: 4-6
Time Required For Preparation: 2 1/2- 12 hours
Time Required For Cooking: 10-15 minutes

Ingredients Required

4 boneless and skinless chicken thighs
4 boneless and skinless chicken breasts
1 cup yogurt, well beaten
4 tablespoons of pure honey
3 tablespoons of minced garlic
A pinch of cayenne pepper powder
2 teaspoons of ginger paste
2 teaspoons of ground cumin
1 tablespoon of salt
2 teaspoons of ground coriander
Juice of 2 yellow lemons
1 tablespoon of ground coriander
Chili paste, to taste
1 teaspoon of mustard oil

Cooking Procedure

1. Start the preparation by cleaning the chicken pieces. Transfer them over to the sink in a large bowl and rinse them under fast running water. Make sure that you rub all the chicken pieces while rinsing them, to ensure that they are completely free of impurities and blood. Once done, drain away the water from the bowl and then transfer it to your counter. Next, take another medium sized bowl and dump the plain yogurt in it. Beat the yogurt until it turns smooth and no longer holds any lumps.

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2. Once you are ready with the yogurt, extract juice from 2 large lemons and then pour the fresh juice into the bowl of yogurt. Follow that by adding the salt, ginger paste, ground cumin, ground coriander and cayenne pepper powder. After that, extract some cloves of garlic from a garlic head and then peel off their skin. Crush the garlic cloves with the back of your knife and mince them. Once done, tip the minced garlic into the bowl of yogurt and then add a dash of mustard oil.

3. Stir the mixture vigorously to combine all the added ingredients. Continue stirring until you get a lump-free marinade. Once ready, pour the marinade over the chicken pieces. Toss the chicken pieces in the marinade to coat all of them nicely and then pop the bowl into a refrigerator. Let the chicken sit in the marinade for at least 2 hours or preferably overnight.

4. A few minutes before the marination time gets over, prepare your grill. For that, brush off any dirt from the top of your grill grates and then adjust the flame on medium high. Grease the grill grates sufficiently a few times and then remove the marinated chicken from the refrigerator. Place the bowl of chicken on your cooking counter and let it sit there for a few minutes, just until the temperature of the chicken pieces come down to the room temperature.

5. In the meantime, take another bowl and pour the honey in that. Add as much chili paste as you desire and then set aside the bowl. Once ready, brush some of the honey and chili paste mixture onto one of the chicken pieces, making sure all the sides of the chicken are evenly coated. Once done, place the coated chicken piece on the greased grill grate.

Repeat the same process to coat all the chicken pieces with the honey glaze and then place half of them on the grill. Grill the chicken thighs for 6-8 minutes on each side, or until they are cooked through and turn tender. Once all the chicken pieces are grilled, serve them with some onion rings and lemon wedges.