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Author Notes: My husband bought a smoker, and soon after I started using it as an outdoor oven. Tandoori chicken comes out tender and juicy, because the dry contained heat acts somewhat like a tandoor oven. The same effect can be achieved on the BBQ by cooking the chicken on the cool side with no flame, on low temperature. The chicken comes out moist with crispy skin. —Leith Devine
- 3 pounds chicken thighs, bone-in (boneless can be used)
- 2 cups plain yogurt (I like Greek)
- 1/2 onion, grated on a box grater
- 3 teaspoons garam masala
- 1 teaspoon tumeric
- 1 teaspoon coriander, ground
- 1/2 teaspoon cayenne pepper
- 1 lemon, zest and juice
- 2 tablespoons crushed garlic (or 1 clove)
- 2 teaspoons crushed ginger
- Make marinade: To a ziptop plastic bag, add yogurt, grated onion, salt, garam masala, tumeric, coriander, cayenne pepper, lemon zest, lemon juice, garlic and ginger. Combine thoroughly.
- Make cuts into the chicken thighs and add to marinade. Marinate at least 6 hours and up to 24.
- Turn smoker temperature to 325 and cook 40 minutes. Turn and cook for 30 minutes, or until internal temperature reaches 165 degrees. Use the same times for the BBQ using a low to medium temperature. If using boneless thighs, they will cook much faster.
- I like to serve with pita bread and tzatziki sauce, made with yogurt, cucumber, cilantro and mint.
- Sorry about the picture! It's tonight's dinner and still marinating.
- This recipe was entered in the contest for Your Best Recipe for Barbecued Meat