Grilled Tandoori Chicken
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Grilled Tandoori Chicken
Category
Meat and Poultry
Ingredients
- 8 boneless, skinless chicken thighs
- Kosher salt & freshly ground black pepper
- 1 cup yogurt
- 1 tablespoon ground cumin
- 1 tablespoon ground coriander
- 2 tablespoons Fustini's Cilantro & Onion olive oil
- 2 tablespoons Fustini' Peperoncino Garlic olive oil
- 1 teaspoon grated ginger
- 1/4 cup chopped cilantro
Ingredients
Directions
- Combine yogurt, cumin, coriander, olive oils, and ginger in a bowl. Add the chicken and toss to coat. Cover and chill for 1-24 hours.
- Heat the grill to medium-high heat and cook the chicken until it reaches 160 degrees F. Carry-over cooking will bring it to 165 degrees F. Serve with rice or flatbread, garnish with fresh cilantro