I’m thinking of making tandoori chicken tomorrow. I’ve got a recipe that’s worked reasonably well with skinless chicken legs. But the chicken isn’t sold that way, so I first need to skin it. I’d rather avoid that chore, so I’m considering using the skinless, boneless thighs I found in the supermarket.
How well do you think that will work? For the bone-in chicken legs, I’ve broiled it for about 12-13 minutes on each side. Should I reduce the cooking time if I use boneless thighs?