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Tandoori-Style Chicken Thighs
The Washington Post Wine Club Tandoori-Style Chicken Thighs

Tandoori-Style Chicken Thighs

Here, a yogurt-and-spice marinade works its magic on chicken thighs that are broiled so the meat is tender and juicy inside, with a lusciously charred but moist exterior.
Wine Pairing
Wine Pairing
1⁄2 cup low-fat plain yogurt (not Greek)
1 1⁄2 tablespoons fresh lemon juice, plus lemon wedges for serving
1 1⁄2-inch piece fresh ginger root, peeled and finely grated (1 tablespoon)
2 medium cloves garlic, minced
1 teaspoon ground coriander
1 teaspoon ground cumin
1⁄4 teaspoon ground turmeric
1⁄4 teaspoon ground cloves
1⁄8 teaspoon ground cayenne peppe
r 8 medium skinless, boneless chicken thighs (about 1 3⁄4 pounds total)
1⁄2 teaspoon salt
Whisk together the yogurt, lemon juice, ginger, garlic, coriander, cumin, turmeric, cloves and cayenne pepper in a medium bowl.

Arrange the chicken in a large, shallow dish, such as a 9-by-13-inch baking dish.

Make four shallow cuts across each piece of chicken, then season both sides of each piece with the salt. Pour the yogurt mixture on top of the chicken, then turn all the pieces so they are evenly coated. Marinate for 20 minutes at room temperature, or cover and refrigerate for up to 4 hours. (If you’ve refrigerated the chicken, let it come to room temperature for 20 to 30 minutes before broiling.)

Position an oven rack 4 to 6 inches from the broiler element; preheat the broiler. Lightly grease a broiler pan with cooking oil spray.

Transfer the chicken from the marinade to the broiler pan, allowing some of the marinade to cling to each piece; discard any remaining marinade. Broil for 5 to 6 minutes or until lightly charred on top, then use tongs to turn the chicken pieces over; broil on the second side until charred and the chicken is cooked through, about 4 minutes.

Serve hot, with the lemon wedges.

Make Ahead: The chicken needs to marinate at room temperature for at least 20 minutes or in the refrigerator, covered, for up to 4 hours.

From nutritionist and cookbook author Ellie Krieger. Tested by Helen Horton.

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