Grilled Tandoori Chicken (Printable)
Tender chicken thighs marinated in spiced yogurt, grilled to smoky perfection with authentic Indian flavors.
# What You'll Need:
→ Chicken
01 - 4 bone-in, skinless chicken thighs (about 1.5 lbs)
→ Marinade
02 - 1 cup plain Greek yogurt
03 - 2 tbsp lemon juice
04 - 2 tbsp vegetable oil
05 - 3 cloves garlic, minced
06 - 1½-inch piece fresh ginger, grated
07 - 2 tsp ground cumin
08 - 2 tsp ground coriander
09 - 1½ tsp paprika
10 - 1 tsp ground turmeric
11 - 1 tsp garam masala
12 - 1 tsp cayenne pepper (adjust to taste)
13 - 1½ tsp salt
→ Garnish
14 - Lemon wedges
15 - Fresh cilantro, chopped
# How to Make It:
01 - Using a sharp knife, lightly score the chicken thighs with shallow cuts to allow the marinade to penetrate.
02 - In a large bowl, whisk together all marinade ingredients until well combined.
03 - Add chicken thighs to the marinade, coating thoroughly. Cover and refrigerate for at least 4 hours, preferably overnight.
04 - Preheat grill to medium-high heat (about 400°F). Oil the grates to prevent sticking.
05 - Remove chicken from marinade, letting excess drip off. Grill chicken for 6–8 minutes per side, or until charred at the edges and internal temperature reaches 165°F.
06 - Remove from grill and let rest for 5 minutes. Serve hot, garnished with lemon wedges and fresh cilantro.
# Expert Advice:
01 -
- The yogurt marinade creates impossibly tender meat that falls apart at the mere suggestion of a fork
- That gorgeous red char makes you look like a grilling genius without any fancy techniques
02 -
- The longer you marinate the deeper the flavor penetrates so do not rush this step
- Patting excess marinade off before grilling prevents burning and helps you get better char marks
03 -
- Room temperature chicken grills more evenly so take it out of the fridge twenty minutes before cooking
- Make double the marinade and stash half in the freezer for an effortless dinner next week