Tandoori Chicken Kebabs

• 2 tablespoons fresh lime juice
• 4 garlic cloves
• 1 piece fresh ginger (2 inches), peeled and chopped
• 2 jalapeno chiles, chopped (ribs and seeds removed for less heat if desired)
• 1 cup plain yogurt
• 8 boneless, skinless chicken thighs (about 2 pounds total)
• Vegetable oil, for grill
• Peach Chutney, for serving (optional; recipe follows)

1. In a blender, puree lime juice, garlic, ginger, and chiles.
2. Add yogurt and blend until smooth.
3. Trim chicken thighs; halve each lengthwise.
4. Thread 4 chicken pieces on each of four long skewers.
5. Arrange skewers in a nonreactive dish; pour marinade over, and turn to coat.
6. Cover; refrigerate at least 2 hours (or up to 24 hours), turning occasionally.
7. Heat grill to high; clean and lightly oil hot grates.
8. Place skewers on grill; cook, covered, until grill marks are visible and chicken is cooked through, turning occasionally, 8 to 10 minutes.
9. Serve with chutney.
10. Per Serving (without Chutney)
11. Calories: 337
12. Fat: 17g (3.3g Saturated Fat)
13. Protein: 38.1g
14. Carbohydrates: 6g
15. Fiber: 0.4g

lime juice, garlic, ginger, jalapeno chiles, plain yogurt, chicken, vegetable oil

Taken from www.epicurious.com/recipes/food/views/tandoori-chicken-kebabs-387678 (may not work)