• 8servings
  • 925minutes

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B2
MineralsNatrium, Calcium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 350g natural yoghurt

  2. 2 teaspoons sea salt

  3. 1 teaspoon black pepper

  4. 1/2 teaspoon ground cloves

  5. 2 tablespoons freshly grated root ginger

  6. 3 cloves garlic, minced

  7. 4 teaspoons paprika

  8. 2 teaspoons ground cumin

  9. 2 teaspoons ground cinnamon

  10. 2 teaspoons ground coriander

  11. 16 chicken thighs

  12. olive oil

Instructions Jump to Ingredients ↑

  1. In a medium bowl, stir together yoghurt, salt, pepper, cloves and ginger. Mix in garlic, paprika, cumin, cinnamon and coriander. Set aside.

  2. Rinse chicken under cold water, and pat dry with kitchen roll. Place chicken in a large resealable plastic bag. Pour yoghurt mixture over chicken, press air out of bag, and seal. Turn the bag over several times to distribute marinade. Place bag in a bowl, and refrigerate 8 hours, or overnight, turning bag occasionally.

  3. Preheat an outdoor BBQ for direct medium heat. Oil the cooking grate with olive oil.

  4. Remove chicken from bag, and discard marinade. With kitchen roll, wipe off excess marinade.

  5. Place chicken on the BBQ, and cook about 2 minutes. Turn, and cook 2 minutes more. Then arrange the chicken to receive indirect heat, and cook approximately 35 to 40 minutes, to an internal temperature of 82 degrees C.


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