Tandoori Chicken Thighs
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.
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.
More Recipes and Ideas:
Yuzu and Mirin Marinated Grilled Chicken Thighs with Chinese Vegetable Fried Rice, Peanut Coated Chicken Thigh Tenders with Curry Coconut Sauce, Grilled Tandoori-Spiced Chicken over Green Papaya Salad, Baked Ham Recipes, Easy Lunch, Fried Chicken Recipes, Grilled Steak Recipes, Jerk Chicken Recipes, Mexican Chicken Recipes
Thank you! your flag was submitted.