2 lbs boneless skinless chicken thighs, cut into 2-in pieces
In a large bowl, whisk yogurt garlic, ginger,
all the spices and season with salt and pepper
to taste. Place chicken cubes in marinade toss
until they're evenly submerged in the marinade.
Cover with plastic wrap and marinade chicken in
fridge at least 2 hours or overnight.
Once chicken is done marinating, remove from
marinade and pat dry. Discard marinade. Thread
chicken onto wooden skewers. (for best results,
soak skewers in water 10-15 minutes to prevent
them from breaking while grilling)
Grill tandoori chicken over medium-high heat 4-
5 minutes on each side, turning occasionally
until chicken registers 165F, about 8-10
minutes of cook time total. Keep chicken warm.
Alternatively if you don't have access to a
grill, in a large skillet, pan sear the skewers
in 1-2 tablespoons vegetable oil, turning
occasionally until chicken is browned and
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