Tandoori Chicken Thighs

Ingredients

• 1 cup plain yogurt
• 1/4  cup fresh ginger, peeled, cut into pieces
• 6 to 8 garlic cloves
• 1/4 cup apple cider vinegar
• 2 teaspoons ground cumin
• 1 teaspoon chili powder
• 1/2 teaspoon turmeric
• 1/2 teaspoon salt
• 12 (about 3 pounds) chicken thighs, bone-in

Directions

1. Place yogurt, ginger, garlic, vinegar, cumin, chili, turmeric and salt in food processor bowl. Process at HIGH speed until well blended.
2. Place chicken and yogurt mixture in a large zipper-lock plastic bag; seal and shake bag. Refrigerate 1 hour.
3. Preheat grill to MEDIUM heat or GRILL ZONE (ORANGE).
4. Drain chicken and grill chicken covered 15 to 20 minutes; turn and continue cooking 20 to 25 minutes until juices run clear and meat is no longer pink or until meat thermometer registers 165°F.

Serves: 6