I am determined to learn how to grill chicken thighs properly. It can be done, I know it and I will get there. I have been doing some reading about indirect heat when grilling and I think my only mistake this time was not greasing the grill enough before moving it to the direct heat. So it was a slight bit more charred then ideal though not that much too much. Once I get it perfect I will make sure to post the exact method. Meanwhile I am getting closer and I have discovered another really nice marinade.
This isn’t an authentic Indian recipe, I just got my yearly delivery of fresh curry powder straight from India so I used that because it is so fantastic when it is fresh. This recipe was inspired by a recipe I found in Canadian Living magazine.
This is the latest entry in my Cheap Eats series. The chicken thighs cost about $4, plus $1 for yogourt and $1 for garlic, ginger and spices . That makes about $3 per person.
½ cup plain yogourt
½ lemon, juiced
2 tablespoons canola oil
2 cloves garlic, minced
2 tablespoons ginger, minced
3 tablespoons curry powder
½ teaspoon salt
½ teaspoon pepper
4 chicken thighs
1. Combine yogourt, lemon juice, oil, garlic, ginger, curry, salt and pepper. Taste for spiciness and seasoning.
2. In a ziploc or marinating container toss chicken in yogourt mix. Marinate for at least 4 but up to 12 hours.
3. Heat 1 burner of BBQ on medium and brush other burner with oil (If you have a 3 burner BBQ heat two burners and grill chicken on the 3rd.). Grill chicken, bone side down, for 20 minutes. Turn skin side down and grill for another 25 minutes.
4. Check to make sure the chicken juices run clear. If at this point the skin isn’t crisp enough or you want more grill marks. Brush one of the heated burners with oil and move the chicken onto a direct burner for a couple of minutes, watch carefully.[/print_this]