| Servings | serves |
Ingredients
- 1 Onion quartered
- 5 Garlic Cloves
- 1 piece Ginger about 1.5 cm, peeled
- 1/2 cup Greek Yoghurt
- 3/4 teaspoon Coriander Ground
- 3/4 teaspoon Cumin
- 1/2 teaspoon Allspice
- 1/2 teaspoon Cinnamon
- 1/2 teaspoon Turmeric
- 1/4 teaspoon Black Pepper Ground
- 1/4 teaspoon Chilli Powder
- 8 kg Chicken Thigh Fillets skinless, bone-in (about 1.3 total)
- 1/2 teaspoon Salt
Ingredients
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Instructions
- Combine onion, garlic, ginger, yoghurt, coriander, cumin, allspice, cinnamon, turmeric, pepper and chilli powder in a food processor; blend until smooth.
- Prick chicken all over with a sharp knife and place it in a shallow baking dish. Add marinade, turning chicken to coat completely. Cover and refrigerate overnight or for up to 24 hours.
- Coat grill rack with cooking-oil spray and preheat to high. Remove chicken from marinade. Discard marinade. 3. Season chicken with salt and grill for 12 minutes, turning once. Reduce heat to medium and grill for 12 to 15 minutes longer, turning once, until thighs are no longer pink inside and a thermometer inserted into thickest part reads 74°C.
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