Recipe: Tandoori Chicken Thighs

Makes 6 servings.

Tandoori marinade:

Set chicken aside. Combine lemon juice, yogurt, vegetable oil, tomato paste and spices; whisk until well blended.

Combine chicken and marinade and toss to coat. Place chicken in a sealable bag and refrigerate at least 1 hour or overnight. Drain chicken, discard marinade.

Heat grill to high. Grill chicken 4-6 minutes on each side or until an internal temperature of 165 degrees is reached and juices run clear.