Grilled Tandoori Chicken (Print Version)

Tender chicken thighs in spiced yogurt marinade, grilled to smoky perfection with authentic Indian flavors.

# What You 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
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.
07 - Serve hot, garnished with lemon wedges and fresh cilantro.

# Expert Hints:

01 -
  • The yogurt marinade keeps the chicken incredibly tender while infusing every bite with deep, complex spices that taste like theyve been simmering for hours
  • That gorgeous charred exterior gives you restaurant-quality results with minimal effort, plus it's naturally gluten-free and packed with protein
02 -
  • The longer you marinate, the better the flavor penetrates, but anything past twenty-four hours can make the texture mushy from the yogurt's enzymes breaking down too much protein
  • Patting the chicken slightly dry before grilling helps the marinade caramelize instead of steaming, giving you that coveted exterior char
03 -
  • Use whole-milk Greek yogurt for the best consistency and flavor, as low-fat versions can separate and become watery on the grill
  • If you want authentic smoky flavor, heat a small piece of charcoal until glowing, drop it into the marinade bowl, drizzle with oil, and cover tightly for five minutes before adding the chicken

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