Free Recipe

Tandoori-Style Grilled Chicken Thighs

A yogurt marinade loaded with warm spices tenderizes the chicken and forms a lightly charred, deeply flavorful crust when grilled hot, echoing the flavors of a traditional tandoor oven using just a regular backyard grill.

Prep20 min

Cook16 min

Total36 min

ServingsServes 4

DifficultyMedium

Rating★ 4.7

Why You'll Love This

Warm, fragrant spice blend in a genuinely tenderizing marinade
Charred edges reminiscent of a real tandoor
Great make-ahead dish since it benefits from an overnight marinade

Ingredients

8 bone-in, skinless chicken thighs
1 cup plain whole-milk yogurt
2 tablespoons fresh lemon juice
4 cloves garlic, minced
1 tablespoon grated fresh ginger
2 teaspoons ground cumin
2 teaspoons ground coriander
1 1/2 teaspoons smoked paprika
1 teaspoon garam masala
1/2 teaspoon ground turmeric
1/2 teaspoon cayenne pepper (optional)
2 teaspoons kosher salt
2 tablespoons vegetable oil
1 lemon, cut into wedges, for serving

Method

Using a sharp knife, make 2 to 3 shallow slashes through the skinless surface of each chicken thigh; this helps the marinade penetrate deeply.
In a large bowl, whisk together the yogurt, lemon juice, garlic, ginger, cumin, coriander, smoked paprika, garam masala, turmeric, cayenne if using, and salt.
Add the chicken thighs and turn to coat completely, pressing the marinade into the slashes.
Cover and refrigerate for at least 2 hours, or ideally overnight, for the yogurt to tenderize the meat and the spices to penetrate.
Remove the chicken from the refrigerator 20 minutes before grilling and let excess marinade drip off, leaving a good coating clinging to the meat.
Preheat the grill to medium-high, about 400 degrees Fahrenheit, and brush the grates with vegetable oil to prevent sticking, since yogurt marinades can cling.
Place the chicken on the grill directly over the heat and cook for 6 to 7 minutes on the first side, until charred spots form.
Flip carefully with tongs and grill for another 6 to 7 minutes on the second side, moving pieces to indirect heat if they are browning too quickly.
Check doneness with an instant-read thermometer inserted into the thickest part of a thigh, away from the bone; it must read 165 degrees Fahrenheit.
Rest the chicken for 5 minutes, then transfer to a platter.
Serve with fresh lemon wedges squeezed over the top.

Tips

Skinless thighs are traditional for this dish because the yogurt marinade needs direct contact with the meat to tenderize and flavor it.
Do not skip the resting time in the marinade; at least 2 hours makes a noticeable difference in both flavor and tenderness.

Nutrition (estimated per serving)

Calories: 310

Protein: 32g

Fat: 16g

Carbs: 5g

Fiber: 1g

Sodium: 650mg