Barbecued tandoori chicken thighs

    Barbecued tandoori chicken thighs


    19 people made this

    About this recipe: Tandoori chicken is traditionally cooked in a clay oven, called a tandoor. As most of us don't have a tandoor, barbecuing the chicken is the next best thing!

    Serves: 6 

    • 1/2 lime, juiced
    • 1 1/2 tablespoons plain yoghurt
    • 1 1/2 tablespoons tandoori spice mix
    • salt and freshly ground black pepper, to taste
    • 1kg boneless, skinless chicken thighs

    Prep:5min  ›  Cook:15min  ›  Extra time:2hr marinating  ›  Ready in:2hr20min 

    1. Whisk lime juice, yoghurt, tandoori mix, salt and pepper in a bowl. Pour mixture into a resealable plastic bag. Add chicken; coat with the marinade, squeeze out excess air and seal the bag. Marinate in the fridge for at least 2 hours.
    2. Preheat an outdoor barbecue for medium-high heat and lightly oil the grate.
    3. Remove chicken from the bag and transfer to a plate or baking dish lined with kitchen paper. Pat chicken dry with more kitchen paper.
    4. Cook chicken on the preheated barbecue with lid open for 2 minutes. Close lid and continue to BBQ chicken for 6 minutes. Turn chicken, close lid and barbecue until well-browned and meat is no longer pink in the centre, about 6 minutes. An instant-read thermometer inserted into the thickest part of the thigh should read 82 degrees C.

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