Ingredients
8 to 10 boneless, skinless chicken thighs
½ cup plain yogurt
1 tablespoon vegetable oil
½ lemon, juiced
4 garlic cloves, minced
2 inch ginger, minced
4 teaspoons Hunts Tomato Paste - gluten free
2 teaspoon McCormick ground coriander - gluten free
1 teaspoons McCormick Paprika - gluten free
1½ teaspoon McCormick Ground Cumin - gluten free
salt
lemon wedges for garnish
Instructions
<ol>
<li>Lightly season chicken with salt and squeeze some lemon.</li>
<li>In a large bowl, combine yogurt, ginger, garlic, vegetable oil, tomato paste, coriander, cumin, paprika, and ½ teaspoon salt.</li>
<li>Toss the chicken in the mixture and coat. Marinate for 3 hours or overnight for best result.</li>
<li>Preheat gas grill to medium heat. Grill the chicken about 4 to 5 minutes per side until slightly charred.</li>
<li>Serve with lemon wedges.</li>
</ol>
