Grilled Tandoori Chicken Thighs

Love this! When I don't feel like firing up the grill, I bake these at 375 degrees for 45 minutes or so.

Ingredients:

6 oz. plain yogurt
1 tsp. kosher or sea salt
1/2 tsp. black pepper
1/4 tsp. ground cloves
1 Tbs. grated ginger
2 cloves garlic, minced
2 tsp. paprika
1 tsp. cumin
1 tsp. cinnamon
1 tsp coriander
8 chicken thighs (boned or bone-in)
olive oil spray

Place yogurt and all spices in a one gallon resealable plastic bag. Squeeze to mix well. Rinse chicken under cold water and pat dry with paper towels. Add chicken to marinade, press air out of bag and seal. Turn bag over several times to distribute marinade. Refrigerate at least 8 hours or overnight, turning bag occasionally.

Prepare grill. Remove chicken from bag and wipe off excess marinade with paper towels. Discard marinade. Spray chicken with olive oil spray. Place chicken on the grill and cook about 2 minutes over direct heat; turn and cook 2 minutes more. Then arrange chicken to receive indirect heat and cook approximately 35 to 40 minutes (to an internal temperature of 180 degrees).

Serves 4.