This savory yogurt marinated Indian chicken grills up perfectly. The result is a tender spiced chicken packed with flavor from curry powder and cumin.
Place the chicken thighs in the bottom of a large zip lock bag. Place the bag upright in a bowl.
In a separate bowl, make the marinade by combining the remaining ingredients (yogurt, soy sauce, hot sauce, and spices). Mix well and taste the marinade; adjust seasoning as needed.
Pour the marinade over the chicken, then seal the bag completely. Squeeze the bottom of the bag in a few places to ensure the marinade completely surrounds the chicken pieces. Place the bag back in the bowl and marinate in the refrigerator for at least an hour, or up to 12 hours.
Preheat an indoor or outdoor grill on medium-high heat.
Remove the chicken thighs from the marinade and discard marinade. Put the chicken thighs on the grill, cooking about 5 minutes on each side. Chicken is done when it is firm and no longer pink in the middle (or internal temperature has reached 165 F). Serve alongside whole grains and grilled vegetables, or on a salad, or in a wrap. It's a flavorful and versatile grilled chicken!
*Plain low fat yogurt has just the right texture and liquidity in this recipe. If you are using Greek yogurt or whole milk yogurt, thin it out by whisking in a couple tablespoons of lemon juice or olive oil.
* The marinade can be made up to 2 days in advance; just store in the refrigerator until you're ready to marinate the chicken.
*If you have garam masala on hand, you could use a tablespoon of that in place of both the curry powder and cumin.
*Boneless chicken breasts work well in place of chicken thighs.