Add all the ingredients except the WATER and LIME juice to a mixing bowl. Mix to form a stiff paste.
Add the lime juice and mix. The paste will thin.
Add in 1/2 the water to determine the consistency. Keep adding water until it thins and pulls from the bottom of the bowl.
Add in the chicken thighs, coat well with the marinade. Cover and refrigerate for at least 30 minutes and up to 4 hours.
For the Grilled Tandoori Chicken
Preheat the grill with the burners on high.
Add the marinated chicken thighs with the smooth side down. Cook for 3 minutes with the lid closed.
Flip at least 2 more times and continue to cook for a total of 12-15 minutes or the internal temperature of the chicken has reached 165F.
Makes 12 Grilled Tandoori Chicken Thighs. Serves 4 people as a main dish with 3 thighs per person. The NET CARB count per person comes to 1.5g. If you don't have fresh garlic, use 1 tsp of granulated garlic. No fresh ginger? Try 1 tsp of ginger powder. Mix in with the other dry ingredients.If you are using minced ginger or garlic from a jar, please check the ingredients as many manufacturers add in sugar.