Food Network: Tandoori Chicken Thighs

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Tandoori Chicken Thighs
Recipe courtesy Sandra Lee, 2007

Ingredients
8 chicken thighs
1 1/2 cups plain yogurt
2 teaspoons garam masala
2 teaspoons paprika
1 teaspoon minced ginger
1 teaspoon crushed garlic

Directions
Rinse and pat dry chicken thighs.

In a large bowl, combine the remaining ingredients and stir until smooth. Add thighs and make sure
they are coated. Cover with plastic wrap and refrigerate at least 2 to 3 hours, preferably
overnight.

Set up grill for indirect cooking over medium-high heat. Oil grate when ready to start cooking.

Remove chicken from refrigerator and let sit at room temperature for 30 minutes.

Cook 40 to 45 minutes or until internal temperature reaches 180 degrees F. Check for doneness by
cutting into thigh to make sure there is no redness near bone.

NOTE INDOOR GRILLING: Prepare chicken as directed. Preheat oven to 425 degrees F. Roast in preheated
oven on foil lined baking sheet for 30 minutes or until internal temperature reaches 180 degrees
F.