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Tandoori-style Grilled Chicken

Tandoori-style Grilled Chicken
Cooking Time:
Imperial (US)
  • 8 boneless, skinless chicken thighs
  • 1/2 cup whole milk plain yogurt
  • 2 tbsps fresh lime juice
  • 1 tbsp ground cumin
  • 1 tsp salt
  • 1 tsp coriander
  • 1 tsp ground ginger
  • 1 tsp chile paste
  • 1 tsp turmeric
  • 1/4 tsp ground cloves
  • 2 cloves garlic, minced
Mix all the ingredients in a bowl and add the chicken. Toss gently until the meat is fully coated.
Refrigerate for at least 6 hours.
Take the chicken out of the refrigerator 30 minutes before grilling.
Heat a gas grill and when very hot place the chicken on the grill. Turn the heat down to medium. Wait for about 5 minutes and then turn with a spatula, not tongs.
Continue to cook another 5-8 minutes over medium heat, or until nice and brown.
Recipe by Jane O'Riordan
Terre Rouge and Easton Wines


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