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.
| Prep Time | 10 mins |
| Cook Time | 45 mins |
| Ready In | 8 hours 55 mins |
Ingredients
| 2 (6 ounce) containers plain yogurt |
| 2 teaspoons kosher salt |
| 1 teaspoon black pepper |
| 1/2 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 |
Directions
| 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. |
Do this try over the weekend and let us know
