Tandoori Chicken

From EatingWell: January/February 1999, The EatingWell Diabetes Cookbook (2005) — Subscribe Now!

A highly seasoned yogurt marinade tenderizes these chicken thighs. Baking them at an extremely high temperature simulates a tandoori clay oven, creating a deliciously caramelized surface.

READER'S COMMENT:

"We used skinless boneless chicken thighs for this recipe and it was spectacular. We love the spices in the marinade so I was expecting it to be good and it was. I marinated it for about 5 hours. Will make many times again. "

Comments

Comment	Posted
We used skinless boneless chicken thighs for this recipe and it was spectacular. We love the spices in the marinade so I was expecting it to be good and it was. I marinated it for about 5 hours. Will make many times again. cms14344	1 week 1 day ago