Grilled Tandoori Chicken Recipe

Ingredients
2 tablespoons ground cumin
1 tsp tumeric (optional - mostly for colour)
1 tbsp curry powder (I used a medium hot curry powder)
1.5 teaspoons salt 
1/2 tsp coriander
2 teaspoons garlic powder
1 teaspoon cayenne powder
2 tablespoons vegetable oil - more for the grill
4 tablespoons red wine vinegar
2 limes, juiced
1.5 cups regular or nonfat greek yogurt
boneless, skinless chicken thighs (but any cut works - thighs are hard to screw up though) - about 10 large, 12 medium or 16 small thighs)
3 tablespoons cilantro, chopped
3 tablespoons chives, chopped

What to do

• Mix spices together in a medium bowl. 
• Heat the oil in a skillet over low-medium heat.
• Stir in the spices and heat until they bubble and become fragrant (30- 60 seconds). Note: You heat the spices because who knows how long your spices have been sitting there - heating them coaxes them back to life, back to reality... and it makes your kitchen smell fantastic!)
• Return the spice mix to the bowl and stir in the vinegar, lime juice and yogourt.
• Add the chicken and toss to coat evenly. Let them sit 1-12 hours (I usually throw them in the fridge in a zip lock overnight).
• Grill on medium-high-ish heat - 5 to 6 minutes per side for large thighs, 4 to 5 minutes per side for medium and small thighs. 
• Move chicken to a platter and let rest for about 5 minutes (this is important before it lets the juices redistribute through the meat).
• Sprinkle with cilantro and chives before serving.