• 
• Email
• Print

Tandoori Bone In Chicken Thighs

Ingredients

1 tsp. ground ginger

1 tsp. ground coriander

1 tsp. paprika

1 tsp. turmeric

1 tsp. cayenne pepper

1 tsp. ground cumin

1 tsp. sea salt

4 lbs. chicken thigh, skin-on

1 c. Greek yogurt

1 1/2 tbsp. lemon juice

Directions

Preheat the oven to 400°F.

Make Tandoori spice blend: mix ginger, coriander, paprika, turmeric, cumin, and cayenne pepper in a bowl.

Wash chicken, dry, and trim excess fat. Sprinkle with sea salt to taste.

Add the juice of half a lemon and Greek yogurt to the Tandoori spice blend. Spoon over the chicken and thoroughly cover it. Marinate in a zip lock bag or glass container for at least 4 hours to overnight.

Place a wire rack on a rimmed baking sheet lined with parchment paper.

Arrange the chicken on the rack skin-side down. Cook for 20 minutes. Flip, and cook another 20 minutes or until cooked through.