Grilled Tandoori Chicken (Printable)

Tender chicken thighs marinated in spiced yogurt, grilled to smoky perfection with aromatic Indian spices.

# 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

# Steps:

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 the 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 the scored chicken thighs to the marinade, turning to coat completely. Cover the bowl and refrigerate for at least 4 hours, preferably overnight for maximum flavor penetration.
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 the preheated grill and cook for 6–8 minutes per side, or 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 allow juices to redistribute. Serve hot, garnished with fresh lemon wedges and chopped cilantro.

# Expert Hints:

01 -
  • The yogurt marinade makes the chicken impossibly tender while infusing every bite with deep spice flavors
  • Grilling creates those gorgeous charred edges that taste exactly like restaurant tandoori without needing any special equipment
  • The recipe comes together quickly but tastes like something thats been simmering all day
02 -
  • Scoring the chicken is not optional, those shallow cuts are what let the marinade work its magic all the way through
  • Letting excess marinade drip off before grilling prevents flare-ups and helps get better char marks
  • Using boneless breasts will cook faster but you lose the juiciness that makes this dish special
03 -
  • Room temperature chicken grills more evenly than cold from the fridge
  • Keep a spray bottle of water handy for any stubborn flare-ups from the yogurt

Go Back