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"Tandoori" Chicken thighs

Updated: Nov 5, 2020

Chicken thighs are my go-to cut for this recipe. The extra fat will stand up nicely to the acidity from the lime, and the extended yogurt marinade will give you great texture.

I like to add enough salt to the marinade to create a brine effect so be sure to taste for seasoning as you build this marinade.

With exotic spicing and potential for heat (depending on the amount of cayenne you use), look for a wine that has complex aromatics and also some residual sugar. An off dry Gewurztraminer or riesling will be perfect. If you're feeling like a very unique pairing, try an Icewine made from either Riesling or Vidal.

Serves 6

12 boneless skinless chicken thighs, cut into 1” pieces

1 bunch mint or cilantro

½ cup plain yogurt

¼ cup sugar

1 lime, juiced

2 tbsp. salt

2 tbsp. smoked paprika

2 tbsp. sweet paprika

2 tbsp. cumin

1 tbsp. Madras curry powder

1 tbsp. coriander

1 tbsp. garlic powder

1 tsp. cinnamon

1 tsp. ginger

½ tsp. ground cardamom

½ tsp. ground clove

Cayenne pepper to your taste

In a large bowl, whisk together the yogurt, sugar, lime juice, salt and spices.

Place the chicken into the marinade and toss to coat evenly.

Wrap and allow to marinade in the refrigerator for 12-24 hrs.

Preheat your grill to medium high heat.

While pre-heating, remove the chicken from the marinade and skewer on pre-soaked wooden skewers or on metal tandoori skewers.

Place over your grill and cook until lightly charred on the outside and cooked through.

This should take roughly 3-5 minutes per side

Top with chopped fresh cilantro or mint and serve.

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