2 pounds chicken thighs, no skin and deboned if desired 8 thighs
3 tablespoons greek yogurt
1 teaspoon Salt
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon ground ginger
1 teaspoon paprika (Smoked is best)
1 teaspoon turmeric
1 tablespoon Garam Masala
1/2 tsp cayenne pepper
INSTRUCTIONS
Cut very shallow little lines into the skinless chicken thighs and add them to a gallon sized zipper bag or a bowl.
Mix all of the dry ingredients in a bowl, then add yogurt to make a paste.
Add mixture to the zipper bag or bowl. I like using a zipper bag because I can massage the spices deep into the chicken this way.
Let marinade in the refrigerator for at LEAST 8 hours, 24 hours is best. You can do this before bed one night and pop it in the oven after work the next night.
Remove the majority of the marinade before cooking the chicken.
Preheat the oven to 400 degrees and cook on a sheet pan for 35-40 minutes. Or until it is 165F and has a dark finish.
