I absolutely love slow cooked, bone in, skin on, juicy thighs from the oven. Summertime means less oven time and lots more grill time now that Mr. Weber isn't covered in 3 feet of snow. With the change in weather, its also time for a change in the way chicken is prepared. The fresh tastes of lime & cilantro mixed with spices and tangy yogurt give this chicken insane flavor. It's always a hit at backyard barbecues and pairs awesome with this Black Bean and Mango Salad or fresh Pineapple Salsa!
- 8 Boneless Skinless Chicken Thighs
- 1 Cup Plain Whole MilkYogurt
- 2 Limes
- Bunch of Fresh Cilantro (at least 1/2 to 1 cup, chopped)
- 4 Cloves Fresh Garlic
- 1+1/2 Teaspoons Salt
- 1 Teaspoon Ground Pepper
- 1+1/2 Teaspoons Cumin
- 1 Teaspoon Garam Masala (or more Cumin)
Add Chicken to a large bowl. Add the remaining ingredients and mix well. Marinade for at least an hour, up to 24 hours. The longer, the better. Preheat the grill or charcoal and cook thighs for about 10 minutes on each side. Serve with your favorite sides...
Black Bean Salad with Mango