Grilled Tandoori Chicken (Printable)

Juicy chicken thighs marinated in spiced yogurt, grilled to smoky perfection with aromatic Indian flavors.

# What You'll Need:

→ Chicken

01 - 4 bone-in, skinless chicken thighs (approximately 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

# Directions:

01 - Using a sharp knife, lightly score the chicken thighs with shallow cuts to allow the marinade to penetrate deeply into 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 thoroughly combined.
03 - Add chicken thighs to the marinade, ensuring each piece is thoroughly coated. Cover the bowl and refrigerate for at least 4 hours, preferably overnight for maximum flavor absorption.
04 - Preheat grill to medium-high heat (approximately 400°F). Lightly oil the grates to prevent sticking during cooking.
05 - Remove chicken from marinade, allowing excess to drip off. Place on grill and cook for 6–8 minutes per side, or until edges are charred and internal temperature reaches 165°F.
06 - Remove chicken from grill and let rest for 5 minutes to allow juices to redistribute. Serve hot, garnished with fresh lemon wedges and chopped cilantro.

# Expert Tips:

01 -
  • The yogurt marinade makes the chicken impossibly tender while infusing it with those iconic aromatic spices we all crave
  • Grilling creates that gorgeous charred exterior that restaurant tandoor ovens are famous for
02 -
  • Pat the chicken dry before grilling if there's excess marinade dripping, otherwise it'll steam instead of char
  • Don't skip the resting period or all those juices will run out onto your cutting board instead of staying in the meat
03 -
  • Let the chicken come to room temperature for 20 minutes before grilling for more even cooking
  • If using charcoal, add wood chips soaked in water for extra smokiness that mimics a traditional tandoor

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