GRILLED TANDOORI-STYLE CHICKEN THIGHS
This recipe can also be prepared as kebabs: Cut the chicken lengthwise into 1½- to 2-inch (3- to 5-cm) wide strips and toss with the marinade. Thread onto skewers (pre-soaked if wood or bamboo), folding each strip in half as you skewer it. Makes: 4 to 6 servings Preparation time: about 30 minutes (but can marinate for up to 12 hours) 1½ tbsp (22.5 mL) ground ■ cumin 1½ tsp (7.5 mL) curry powder ■ 1½ tsp (7.5 mL) kosher salt ■ 1 tsp (5 mL) garlic powder ■ ½ tsp (2.5 mL) ground ginger ■ ¼ tsp (1 mL) cayenne ■ 2 tbsp (30 mL) vegetable oil, ■ more for grill 3 tbsp (45 mL) red-wine vinegar ■ ½ cup (125 mL) yogurt ■ 2½ lb (1.13 kg) boneless, skinless ■ chicken thighs (about 8 large or 12 small), trimmed of excess fat 3 tbsp (45 mL) chopped cilantro ■ 1. In a medium bowl, mix together the cumin, curry powder, salt, garlic powder, ginger and cayenne.
2. Heat the oil in an 8-inch (20cm) skillet over low heat. Stir the spices into the oil, and heat until they bubble and become fragrant, 30 to 60 seconds.
3. Return the spice-oil blend to the bowl, and stir in the vinegar, then the yogurt. Add the chicken thighs and toss to coat evenly. Let sit for 10 minutes, or cover and marinate in the refrigerator for up to 12 hours.
4. When ready to cook, prepare a hot charcoal fire or heat a gas grill with all burners on medium-high for 10 minutes. Clean and oil the grate. Grill chicken (covered, if using a gas grill) until one side has dark grill marks.
5. Turn and continue to grill until well-marked on the other side and cooked through (about 5 to 6 minutes per side for large thighs; 4 to 5 minutes per side for smaller ones).
6. Move the thighs to a platter and let rest for 4 or 5 minutes more. Sprinkle with cilantro before serving.