Grilled Tandoori Chicken (Printable)
Tender chicken thighs marinated in spiced yogurt, grilled to smoky charred perfection with authentic Indian flavors.
# What's Needed:
→ Chicken
01 - 4 bone-in, skinless chicken thighs (about 1.5 lbs)
→ Marinade
02 - 1 cup plain Greek yogurt
03 - 2 tablespoons lemon juice
04 - 2 tablespoons vegetable oil
05 - 3 cloves garlic, minced
06 - 1½-inch piece fresh ginger, grated
07 - 2 teaspoons ground cumin
08 - 2 teaspoons ground coriander
09 - 1½ teaspoons paprika
10 - 1 teaspoon ground turmeric
11 - 1 teaspoon garam masala
12 - 1 teaspoon cayenne pepper
13 - 1½ teaspoons salt
→ Garnish
14 - Lemon wedges
15 - Fresh cilantro, chopped
# How to Make It:
01 - Using a sharp knife, make shallow cuts in the chicken thighs to help the marinade penetrate deeper into the meat.
02 - In a large bowl, whisk together Greek yogurt, lemon juice, vegetable oil, garlic, ginger, cumin, coriander, paprika, turmeric, garam masala, cayenne pepper, and salt until thoroughly combined.
03 - Add the scored chicken thighs to the bowl and turn to coat completely. Cover and refrigerate for at least 4 hours, preferably overnight for maximum flavor infusion.
04 - Heat grill to medium-high temperature (approximately 400°F). Lightly oil the grates to prevent the chicken from sticking during cooking.
05 - Remove chicken from marinade, allowing excess to drip off. Grill for 6–8 minutes per side until edges are nicely charred and internal temperature reaches 165°F.
06 - Transfer grilled chicken to a cutting board and let rest for 5 minutes to redistribute juices. Serve hot with lemon wedges and fresh cilantro sprinkled on top.
# Tips for Success:
01 -
- The yogurt marinade makes the chicken impossibly tender while infusing it with deep, complex flavors
- Grilling creates those gorgeous charred edges that taste like summer evenings and good company
02 -
- Patting excess marinade off the chicken before grilling prevents burning and helps achieve better char marks
- Letting the chicken rest after grilling is absolutely crucial for keeping it juicy
03 -
- Thighs are more forgiving than breasts, staying moist even if they cook a little longer
- A meat thermometer takes all the guesswork out of knowing when it's perfectly done