Grilled Tandoori Chicken (Printable View)

Tender chicken marinated in spiced yogurt, grilled until smoky and charred. Aromatic Indian flavors with crispy edges.

# What You Need:

→ 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 Steps:

01 - Using a sharp knife, lightly score the chicken thighs with shallow cuts to allow the marinade to penetrate the meat.
02 - In a large bowl, whisk together Greek yogurt, lemon juice, vegetable oil, minced garlic, grated ginger, ground cumin, coriander, paprika, turmeric, garam masala, cayenne pepper, and salt until well combined.
03 - Add chicken thighs to the marinade, coating thoroughly. Cover and refrigerate for at least 4 hours, preferably overnight for maximum flavor.
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 chicken that practically falls apart at the touch
  • That gorgeous charred exterior gives way to juicy, spice infused meat thats impossible to stop eating
  • Makes you feel like a grilling wizard without any complicated techniques
02 -
  • Do not skip the resting period, otherwise all those incredible juices will end up on your cutting board instead of in the chicken
  • The chicken will continue cooking slightly after leaving the grill, so pull it when it hits 160°F and carryover heat will do the rest
  • Pat the chicken dry before grilling if you want even better char marks, though some marinade clinging to the meat adds flavor
03 -
  • Greek yogurt works best because it is thicker and will not separate as easily during grilling
  • Let the chicken come to room temperature for 20 minutes before grilling for more even cooking
  • If using charcoal, add some soaked wood chips for extra smoke flavor

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