Grilled Tandoori-Style Chicken Thighs

This recipe can also be prepared as kebabs (see the instructions below).

• 1-1/2 Tbs. ground cumin
• 1-1/2 tsp. curry powder
• 1-1/2 tsp. kosher salt
• 1 tsp. garlic powder
• 1/2 tsp. ground ginger
• 1/4 tsp. cayenne
• 2 Tbs. vegetable oil; more for the grill
• 3 Tbs. red-wine vinegar
• 1/2 cup regular or nonfat plain yogurt
• 2-1/2 lb. boneless, skinless chicken thighs (about 8 large, 10 medium, or 12 small), trimmed of excess fat
• 3 Tbs. chopped cilantro

Mix the cumin, curry powder, salt, garlic powder, ginger, and cayenne in a medium bowl. Heat the oil in an 8-inch skillet over low heat. Stir the spices into the oil and heat until they bubble and become fragrant, 30 to 60 seconds. Return the spice blend to the bowl and stir in the vinegar and then the yogurt. Add the chicken thighs and toss to coat evenly. Let sit 10 min. or cover and marinate in the refrigerator for up to 12 hours.

When ready to cook, prepare a hot charcoal fire or heat a gas grill with all burners on medium high for 10 min. Clean the hot grate with a wire brush and then lubricate it with an oil-soaked paper towel. Put the chicken on the grate and grill (covered on a gas grill or uncovered over a charcoal fire) until one side has dark grill marks, 5 to 6 min. for large thighs or 4 to 5 min. for medium and small thighs. Turn and continue to grill until well marked on the other sides and cooked through, 5 to 6 min. longer for large thighs or 4 to 5 min. for medium and small thighs. Move the thighs to a platter and let rest 4 to 5 min. Sprinkle with chopped cilantro before serving.