This BBQ Tandoori Chicken recipe is one of those meals you'll want to make all summer long! Try serving this delightful dish with Dempster's® Indian Naan Bread or Raita Cucumber Salad.
|1/2 cup||Plain low fat yogurt|
|1 tsp||Garam Masala|
|1 tsp||Fresh ginger, peel, finely chopped|
|1||Clove fresh garlic, peeled and finely chopped|
|1 tsp||Chili Powder|
|0.5 tsp||Ground Coriander|
|1 tbsp||Lemon juice|
|1 tbsp||Canola oil|
|8||MAPLE LEAF PrimeTM Naturally Boneless Skinless Chicken Thighs|
MIX together yogurt, garam masala, ginger, garlic, chili powder, coriander, lemon juice, salt and oil in a large bowl.
PAT the chicken thighs on paper towel to dry. Cover the chicken thighs with the mixture and let marinate overnight or for a minimum of three hours.
PREHEAT the BBQ to medium heat.
COOK chicken for 15 to 20 minutes or until chicken has reached an internal temperature of 170°F (77°C).
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