If you like the flavor of curry, you'll really go for these Indian Spiced Chicken Thighs from Cabot. Prepare them ahead of time, you need to marinate them for at least two hours in the spicy yogurt sauce. You could even throw everything together in a large zip lock bag, pack them in your cooler and cook them at your campsite. It's an excellent marinade recipe and would also be good on boneless, skinless chicken breasts then cooked on the grill. If you don't have all the spices in your pantry, you could substitute with a couple of tablespoons of a good curry powder, just be sure to add the fresh ginger, garlic and lemon juice. In my 12 inch dutch oven they baked with 12 coals in a ring around the bottom and 24-26 on the lid. After 40 minutes I sprinkled them with the cheese and let them continue baking for 5 more minutes or until the cheese had melted. The heat from the curry really penetrates the chicken and the zesty cheese melted on top makes them especially rich and good.
Indian Spiced Chicken Thighs
1 cup plain Greek-style yogurt
juice of half a lemon (about 2 tablespoons)
1 Tblsp grated fresh ginger
1 Tblsp minced garlic
1 1/2 tsp turmeric
1 tsp chili powder
1 tsp ground cumin
1 tsp paprika
1 tsp ground coriander
6-8 chicken thighs (bone-in)
1/2 cup grated Pepper Jack cheese
Lightly oil or spray dutch oven.
Combine yogurt, lemon juice, ginger, garlic and spices; whisk until smooth.
Place chicken in large zip-lock bag; add yogurt mixture, turning to coat.
Refrigerate for about 2 hours.
Remove chicken from marinade and arrange in single layer in bottom of prepared dutch oven.
Bake for 35-40 minutes at 400 degrees or until cooked through.
Sprinkle with cheese, continue cooking for 5 more minutes or until cheese has melted.
|Marinate chicken thighs for 2 hours before baking|