I usually just do bacon wrapped thighs but I ran across a good tandoori marinade recipe so though I would give this a try, bacon optional but use thick-sliced if you do...
12 boneless skinless chicken thighs (you can also use reg thighs or drumsticks if not wrapping with bacon)
1/2 cup chopped white onion
6 cloves garlic, plus 1 teaspoon minced garlic
2 tablespoons chopped fresh ginger
1 teaspoon finely chopped serrano or jalapeno chile
1/4 cup vegetable oil, plus extra for brushing
1 tablespoon sweet paprika
2 1/4 teaspoons salt
1 teaspoon ground cumin
1 teaspoon ground turmeric
1 teaspoon ground coriander
1 teaspoon garam masala
1/2 teaspoon cayenne pepper
1 1/2 cups plain whole-fat yogurt
2 1/2 tablespoons freshly squeezed lemon juice
Place the chicken in a gallon-size resealable plastic bag or large casserole dish. Combine the onion, 6 garlic cloves, 2 tablespoons chopped fresh ginger, serrano pepper, and oil in a blender, and process on high speed until it forms a smooth paste. Add the paprika, 1 1/2 teaspoons salt, cumin, turmeric, coriander, garam masala, and cayenne, and continue to process until well blended. Add 1 /2 cup yogurt and 1 tablespoon lemon juice, and process again to form a smooth sauce, scraping down the sides of the bowl as necessary. Pour the marinade over the chicken, seal the bag, and refrigerate for at least 4 hours and up to 24 hours, turning the chicken occasionally.
I use a PG500
to cook on but any grill setup for indirect heat should work, though certainly not as well, and you may have to adjust the time to suit your particular setup.
I put thighs in the PG500 set to 375Ί (15,90) in Zone 4, the indirect bottom rack, as soon as the pellets are ignited. About an hour later, I increase the controller temperature to 425Ί for the final crisp, about 20 minutes or internal 165.
Moist and flavorful inside with great tandoori flavor, very smokey and crisp bacon all around. These things are awesome!