Ingredients
6
6 servings
- •0.5 lime, juiced
- •1.5 tablespoons plain yogurt
- •1.5 tablespoons tandoori masala powder
- •salt and freshly ground black pepper to taste
- •2 pounds boneless, skinless chicken thighs
Instructions
- Whisk lime juice, yogurt, tandoori powder, salt, and pepper in a bowl. Pour mixture into a resealable plastic bag. Add chicken, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in refrigerator for at least 2 hours.
- Preheat an outdoor grill for medium-high heat, and lightly oil the grate.
- Remove chicken from the bag and transfer to a plate or baking sheet lined with paper towels. Pat chicken pieces dry with more paper towels.
- Grill chicken on the preheated grill with the lid open for 2 minutes. Close lid and continue to grill chicken for 6 minutes.
- Turn chicken, close lid and grill until well-browned and meat is no longer pink in the center, about 6 minutes. An instant-read thermometer inserted into the thickest part of the thigh should read 180 degrees F (82 degrees C).
Nutritional Facts
Per 6 servings
- Calories: 215
- Carbohydrate: 2g
- Fat: 11g
- Fiber: 1g
- Protein: 26g
- Sugar: 0g
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