Tandoori Chicken Thighs

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Serves 8 (1 thigh each).

All you need:

2 tbsp Hy-Vee lemon juice
1 tsp Hy-Vee salt
3 pounds Hy-Vee 100% natural COOL Chicken boneless, skinless thighs
1 (6 oz) container Hy-Vee plain Greek yogurt
2 tbsp Hy-Vee canola oil
1 tbsp grated fresh ginger
3 garlic cloves, minced
1 tsp Hy-Vee paprika
1 tsp ground coriander
1/2 tsp ground cumin
1/2 tsp ground turmeric
1/2 tsp cayenne
1/4 tsp Hy-Vee ground cinnamon
1/4 tsp Hy-Vee ground nutmeg
1/4 tsp ground cardamom
1/4 tsp Hy-Vee ground black pepper
Cilantro sprigs and sliced radishes, for garnish

All you do:

In a large resealable plastic bag, combine lemon juice and salt. Massage bag until salt crystals dissolve. Add chicken thighs. Seal and refrigerate 20 minutes.
Meanwhile, in a medium bowl, whisk together yogurt, oil, ginger, garlic, paprika, coriander, cumin, turmeric, cayenne, cinnamon, nutmeg, cardamom and pepper. Pour over chicken in plastic bag. Seal and toss to coat all surfaces of chicken with marinade. Refrigerate 8 to 24 hours.
Oil grill grate. Preheat grill for direct cooking to medium-high heat.
Remove chicken from bag, discarding marinade. Grill for 8 to 10 minutes per side or until internal temperature reaches 165 degrees. Serve garnished with cilantro sprigs and radish slices.

Nutrition information per serving:
Calories: 250
Carbohydrate: 2g
Cholesterol: 145mg
Dietary Fiber: 0g
Fat: 10g
Protein: 36g
Saturated Fat: 2g
Sodium: 440mg
Sugars: 1g
Trans fats: 0g

Daily nutritional values:
6% vitamin A
2% vitamin C
6% calcium
10% iron