Tandoori Bbq Chicken Thighs Recipes

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TANDOORI CHICKEN THIGHS



Tandoori Chicken Thighs image

I spent time in India and love reminders of this vibrant culture, so this tandoori chicken makes me happy. Served with warmed naan bread and a cool tomato and cucumber salad, it's a whole meal. -Claire Elston, Spokane, Washington

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 9

1 cup reduced-fat plain yogurt
1 tablespoon minced fresh gingerroot
1 teaspoon ground cumin
1 garlic clove, minced
3/4 teaspoon kosher salt
1/2 teaspoon curry powder
1/2 teaspoon pepper
1/4 teaspoon cayenne pepper
4 boneless skinless chicken thighs (about 1 pound)

Steps:

  • In a small bowl, mix the first eight ingredients until blended. Add chicken to marinade; turn to coat. Let stand 10 minutes., Place chicken on greased grill rack. Grill, covered, over medium heat 6-8 minutes on each side or until a thermometer reads 170°.

Nutrition Facts : Calories 193 calories, Fat 9g fat (3g saturated fat), Cholesterol 78mg cholesterol, Sodium 333mg sodium, Carbohydrate 4g carbohydrate (3g sugars, Fiber 0 fiber), Protein 23g protein. Diabetic Exchanges

BBQ TANDOORI-STYLE CHICKEN



BBQ tandoori-style chicken image

This yogurt-based Indian marinade is poured over chicken thighs, then barbecued or grilled - leave to soak up the flavours for juicy chicken

Provided by Anjum Anand

Categories     Buffet, Dinner

Time 35m

Number Of Ingredients 10

8 chicken thighs , on the bone, skin removed
2 tbsp lemon juice , plus wedges to serve
large knob of butter , to serve
125g pot full-fat plain yogurt
4 fat garlic cloves
thumb-sized piece ginger , peeled
½ - ¾ tsp red chilli powder
1 tsp cumin powder
1 tsp garam masala
1 tbsp vegetable oil

Steps:

  • Using a sharp knife, slash the chicken thighs 3 times, going all the way down to the bone - this allows the marinade to get in, and means quicker and more even cooking. If you have the time, toss with the lemon juice and 1 tsp salt in a bowl and leave to marinate for 1 hr.
  • Blend together all the marinade ingredients until smooth (add the extra lemon and salt if you skipped the first marinating stage). Pour over the chicken, cover and leave to marinate in the fridge for at least 3-4 hrs (overnight is best).
  • Heat the barbecue to a medium-high heat, or heat your grill to its highest setting and line a baking tray with foil. Place the chicken on the barbecue and cook, turning often, for 20-25 mins until charred and cooked through. Or place the chicken on the foil-lined tray and grill for the same amount of time, or until charred on both sides and cooked through. Top the chicken with the butter and leave to melt, then serve with lemon wedges.

Nutrition Facts : Calories 167 calories, Fat 10 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 2 grams carbohydrates, Sugar 1 grams sugar, Protein 18 grams protein, Sodium 1.3 milligram of sodium

TANDOORI CHICKEN THIGHS



Tandoori Chicken Thighs image

These tandoori chicken thighs are bursting with Indian flavors. Marinated in yogurt and seasoned with spices, they come out wonderfully tender and juicy!

Provided by Becky Hardin

Categories     Main Course

Time 2h40m

Number Of Ingredients 12

1 ½ pounds chicken thigh (bone in and skin on (about 4 chicken thighs))
¼ cup full fat plain Greek yogurt
2 Tbs olive oil
2 tsp salt
1 tsp garam masala
2 tsp paprika
½ tsp turmeric
½ tsp cumin
½ tsp coriander
½ tsp garlic powder
¼- ½ tsp chili flakes (depending on desired spice level)
Optional garnishes: cilantro and fresh lime

Steps:

  • In a small bowl stir together yogurt, olive oil, and all of the spices.
  • Rub yogurt marinade over chicken thighs and place in a bowl.
  • Cover and leave to marinade for a minimum of two hours to overnight.
  • Once well-marinated, preheat oven to 425 degrees Fahrenheit.
  • Spread the marinated chicken thighs skin side up in a 8 by 8 inch parchment or foil lined pan.
  • Bake in oven for 30 to 35 minutes or until juices run clear and the internal temperature of the chicken is 165 degrees F.
  • If you would like to crisp up your chicken even further, turn on broiler and broil chicken for one to two minutes or until it has reached desired crispiness.
  • Take chicken out of oven and let it rest for 10 minutes before enjoying.
  • Sprinkle with cilantro and fresh lime, optional

Nutrition Facts : Calories 451 kcal, Carbohydrate 2 g, Protein 29 g, Fat 36 g, SaturatedFat 9 g, Cholesterol 167 mg, Sodium 1302 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving

GRILLED CHICKEN THIGHS TANDOORI



Grilled Chicken Thighs Tandoori image

Moist, luscious, and delicious. Just the right blend of spices make this chicken dish one of my most-requested. Great hot or cold. If using thighs with skin, you can put over direct medium heat for the last few minutes to crisp skin.

Provided by DIANA F

Categories     World Cuisine Recipes     Asian     Indian

Time 8h55m

Yield 8

Number Of Ingredients 12

2 (6 ounce) containers plain yogurt
2 teaspoons kosher salt
1 teaspoon black pepper
½ teaspoon ground cloves
2 tablespoons freshly grated ginger
3 cloves garlic, minced
4 teaspoons paprika
2 teaspoons ground cumin
2 teaspoons ground cinnamon
2 teaspoons ground coriander
16 chicken thighs
olive oil spray

Steps:

  • In a medium bowl, stir together yogurt, salt, pepper, cloves, and ginger. Mix in garlic, paprika, cumin, cinnamon, and coriander. Set aside.
  • Rinse chicken under cold water, and pat dry with paper towels. Place chicken in a large resealable plastic bag. Pour yogurt mixture over chicken, press air out of bag, and seal. Turn the bag over several times to distribute marinade. Place bag in a bowl, and refrigerate 8 hours, or overnight, turning bag occasionally.
  • Preheat an outdoor grill for direct medium heat.
  • Remove chicken from bag, and discard marinade. With paper towels, wipe off excess marinade. Spray chicken pieces with olive oil spray.
  • Place chicken on the grill, and cook about 2 minutes. Turn, and cook 2 minutes more. Then arrange the chicken to receive indirect heat, and cook approximately 35 to 40 minutes, to an internal temperature of 180 degrees F.

Nutrition Facts : Calories 349.2 calories, Carbohydrate 5.4 g, Cholesterol 119.6 mg, Fat 20.5 g, Fiber 1.1 g, Protein 34.2 g, SaturatedFat 5.9 g, Sodium 617.9 mg, Sugar 3.1 g

TANDOORI (INDIAN BARBECUED) CHICKEN



Tandoori (Indian Barbecued) Chicken image

Tandoori Murghi. Of all the food cooked in a _tandoor,_the most popular and the best-tasting is chicken. The distinctive flavor, texture, and color of this dish are achieved by a particular yogurt marinade, by the use of tenderizers, a special tandoori coloring, and finally, by being cooked in the Indian clay oven.

Provided by Julie Sahni

Categories     Chicken     Poultry     Broil     Roast     Yogurt     Fall

Yield Makes 6 servings

Number Of Ingredients 12

3 very young broiling chickens (about 2 - 2 1/4 pounds each)
2 1/2 teaspoons unseasoned natural meat tenderizer
1/3 cup lemon juice
For marinade
2 large cloves garlic
1 tablespoon chopped fresh ginger root
1 teaspoon ground roasted cumin seeds
1/2 teaspoon ground cardamom
1/2 teaspoon red pepper
1 teaspoon tandoori coloring, or 1 tablespoon paprika
1/3 cup plain yogurt
_Usli ghee,_Indian vegetable shortening, or light vegetable oil for basting

Steps:

  • 1. Cut the wings off the chickens. Remove the neckbone carefully. Place the chickens on a cutting board and quarter them neatly. Then pull away the skin, using kitchen towels for a better grip if necessary. (Reserve the wings, neck, and skin for the stockpot.) Prick the chicken all over with a fork or a thin skewer. Make diagonal slashes 1/2-inch deep, 1 inch apart on the meat. Put the meat in a large bowl.
  • 2. Add meat tenderizer and lemon juice to the chicken, and rub them into the slashes and all over for 2 minutes. Cover and marinate for 1/2 hour.
  • 3. Put all the ingredients of the marinade into the container of an electric blender or food processor, and blend until reduced to a smooth sauce. (Alternatively, garlic and ginger may be crushed to a paste and blended with the remaining ingredients.)
  • 4. Pour this marinade over the chicken pieces and mix, turning and tossing, to coat all the pieces well. (_A note of caution:_Since certain brands of _Tandoori_cooking tend to stain the fingers, it is advisable either to use a fork to turn the chicken pieces in the marinade or use a pastry brush to spread it over the chicken.) Cover and marinate for 4 hours at room temperature, or refrigerate overnight, turning several times. Chicken should not remain in the marinade for more than 2 days, because the marinade contains a meat tenderizer which, with prolonged marinating, alters the texture of the chicken meat to very soft and doughy.
  • 5. Take the chicken from the refrigerator at least 1 hour before cooking to bring it to room temperature. The chicken is now ready to be either roasted in the oven or broiled over an electric or charcoal grill.
  • To Roast in the Oven:
  • Start heating the oven to 500°- 550°F. Take the chickens out of the marinade. Brush them with _ghee,_and place them on an extra-large shallow roasting pan, preferably on a wire rack. Set the pan in the middle level of the oven, and roast for 25-30 minutes, or until the meat is cooked through. There is no need to baste while the chicken pieces are roasting, because the enclosed environment keeps the chickens from drying excessively.
  • To Broil Indoors:
  • Preheat the broiler. Brush the grill with a little oil to prevent the meat's sticking. Place the chicken pieces, slashed side up, on the grill, and brush the slashed side with _ghee._Cook 2 to 3 inches away from the heat for 20 minutes. Turn and cook the other side for another 10 minutes, or until the chicken pieces are cooked through. Brush often with _ghee_during cooking.
  • To Grill Outdoors:
  • Fire the coal well in advance (about 1 1/2 hours before you are ready to begin cooking), so that a white ash forms over the surface of the coal. This is when the coal is at its hottest. Place the grill at least 5 inches away from the heat, and rub generously with oil. Place the chicken pieces, slashed side up, over the grill and brush them with _ghee._Let chicken cook without turning for 10 minutes. Turn, baste the other side, and cook for 10 minutes. Continue to cook, turning and basting the chicken every 10 minutes, until it is done. The cooking time for broiling and grilling usually varies widely. Much depends upon the intensity of the heat and its distance from the chicken. The point to remember is that the chicken pieces have been marinating in a very strong tenderizing solution for two days and therefore will cook much faster than standard broiled or barbecued chicken.
  • Serve the chicken immediately, lightly brushed with ghee or oil and accompanied by Roasted Onions.

GRILLED TANDOORI CHICKEN



Grilled Tandoori Chicken image

Provided by Food Network

Categories     main-dish

Time 54m

Yield 4 servings

Number Of Ingredients 15

1 (4 to 4 1/2 pound) chicken, cut into 8 pieces, skin removed
2 tablespoons vegetable oil
1/2 cup chopped white onion
2 tablespoons chopped garlic
2 tablespoons chopped ginger
1 teaspoon finely chopped serrano or jalapeno pepper, stem and seeds removed
1 tablespoon paprika
11/2 teaspoons salt
1 teaspoon ground cumin
1 teaspoon turmeric
1 teaspoon ground coriander
1 teaspoon garam masala
1/2 teaspoon cayenne
1/2 cup plain yogurt
1 tablespoon fresh lemon juice

Steps:

  • With a fork, prick holes in the chicken pieces. Using a knife, cut diagonal slices 1-inch apart, and 1/2-inch deep into the larger pieces. Place the chicken in a baking dish.
  • In a blender, combine the oil, onion, garlic, ginger, pepper, and process on high speed to a paste. Add the paprika, salt, cumin, turmeric, coriander, garam masala, and cayenne, and process until well blended. Add the yogurt and lemon juice, and process to a smooth sauce, scraping down the sides to combine all the ingredients. Pour the marinade over the chicken. Turn to coat evenly, rubbing the marinade into the holes and slits. Cover tightly with plastic wrap, refrigerate for at least 4 hours, and up to 24 hours, turning occasionally.
  • Preheat a grill.
  • Remove the chicken from the marinade. Place on the grill and cook for 8 to 10 minutes on the first side. Turn, baste as needed, and cook on the second side for 8 to 10 minutes. Turn and continue cooking, as necessary until the chicken is cooked through, but still tender, about 25 to 30 minutes. (Alternately, bake in a preheated 425 degrees F oven on a baking sheet for 35 minutes.)

TANDOORI CHICKEN THIGHS



Tandoori Chicken Thighs image

Provided by Sandra Lee

Categories     main-dish

Time 2h50m

Yield 4 servings

Number Of Ingredients 6

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

Steps:

  • 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.

TANDOORI BBQ CHICKEN THIGHS



Tandoori BBQ Chicken Thighs image

One hot Tennessee evening Min's neighbor, Raj Kumar, handed R. B. a green coconut and a cleaver and said, "Chop the top off that thing. Let's have a drink." We love Raj. Dinner at his kitchen table is part spiritual recharge, part therapy, part comedy hour. Even better, Raj knows how to cook. After one question too many from us, he took us to Apna Bazaar, Nashville's Costco of Indian provisions. Soon every dish we made required two kinds of cardamom pods, a chunk of cinnamon bark, cumin and coriander seeds, mango pickles, and a chutney or two on the side. Raj kindly indulged us in our enthusiasm and, in time, our spicing acquired some much-needed subtlety. As Raj advised, one should wonder about flavor, not be hit over the head with it. Tandoori BBQ Chicken Thighs use bone-in, skinless dark meat typical of Indian cuisine and our balanced dry rub approach, accented with either a simple curry powder or garam masala, both readily available spices. Add cayenne pepper for more bite. When time allows, we adhere to the tandoori tradition of soaking the chicken in plain yogurt before seasoning the meat. In 900°F tandoori ovens, the yogurt ensures moist chicken, and it's just as worthwhile at home. We often substitute buttermilk for the yogurt because it's cheaper and coats the meat instantly.

Yield makes 6 to 8 servings

Number Of Ingredients 5

4 pounds skinless chicken thighs (about 8 thighs)
2 cups buttermilk (optional)
2 to 3 tablespoons Cheater Indian Rub (page 46)
2 large onions, cut into rings
2 lemons, cut into wedges

Steps:

  • RINSE the chicken thighs and trim of excess fat. If marinating, combine the chicken and buttermilk in a large bowl or sealable plastic bag. Cover or seal and refrigerate for 1 to 8 hours.
  • HEAT the oven to 450°F.
  • PLACE the chicken on a large rimmed baking sheet and sprinkle all sides with the dry rub. Bake for 30 minutes.
  • TOSS the onion rings over the chicken and bake for an additional 5 to 10 minutes, until the onions are slightly soft and the internal temperature of the chicken is 170°F. Serve with the lemon.

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From kimsunee.com
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SHARWOODS AUS/NZ - TANDOORI CHICKEN THIGHS
Whisk together the Sharwood’s Tandoori Paste, natural yoghurt and coriander leaves. Coat the chicken evenly with the marinade mixture. Cover and chill for a minimum of 30 minutes or preferably overnight. Grill for 10 minutes on each side until browned on the outside and cooked through. Mix the mint with 2 tbsp yogurt to make the dressing.
From sharwoods.com.au
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TANDOORI CHICKEN THIGHS RECIPE | MYRECIPES
Step 1. Combine first 7 ingredients in a bowl, stirring well. Scrape the yogurt mixture into a large zip-top plastic bag. Add the chicken to yogurt mixture in bag; seal. Marinate in refrigerator for 2 hours. Remove chicken from bag; discard marinade. Sprinkle both sides of chicken evenly with salt. Advertisement.
From myrecipes.com
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GRILLED BBQ CHICKEN THIGHS - THE COUNTRY COOK
2021-05-31 Preheat the grill to medium heat (about 350F degrees) and carefully oil the grates. Once the grill is hot, place the chicken thighs, skin side down. Do not touch the thighs for 7 minutes. You can move them at a 45-degree angle to form diamond grill marks halfway through if you like that look.
From thecountrycook.net
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BEST TANDOORI-BAKED CHICKEN THIGHS RECIPES - FOOD NETWORK …
2013-07-26 Directions. Step 1. Stir together the yogurt, garlic, ginger, lime zest & juice, garam masala, paprika, chili powder, cayenne (if using) and salt & pepper in a large dish. Add the chicken thighs and toss well to coat completely. Cover and chill for at least 30 minutes, or up to 24 hours. Step 2.
From foodnetwork.ca
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Top Asked Questions

How to cook tandoori chicken thighs?
These tandoori chicken thighs are best served right out of the oven, but if you have leftovers they will keep in an airtight container in the fridge. You can enjoy them cold, shredded on top of a salad or reheat them in the oven at 25F for 20 to 25 minutes.
Is tandoori chicken good for barbecue?
This BBQ tandoori chicken recipe makes a tasty, juicy and tender chicken, perfect for serving up at barbecues and summer parties. Spice up your barbecue this summer with this BBQ tandoori chicken marinade. Chicken is a great barbecue option, always popular with guests. But you can make it way more exciting with a good, spicy marinade like this one.
How to cook chicken thighs in oven with yogurt?
In a small bowl stir together yogurt, olive oil, and all of the spices. Rub yogurt marinade over chicken thighs and place in a bowl. Cover and leave to marinade for a minimum of two hours to overnight. Once well-marinated, preheat oven to 425 degrees Fahrenheit.
How do you make crispy skin on chicken thighs?
If using thighs with skin, you can put over direct medium heat for the last few minutes to crisp skin. Read the full recipe after the video. In a medium bowl, stir together yogurt, salt, pepper, cloves, and ginger. Mix in garlic, paprika, cumin, cinnamon, and coriander. Set aside. Rinse chicken under cold water, and pat dry with paper towels.

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