Grilled Tandoori Chicken (Printer-friendly)
Tender spiced chicken marinated in yogurt, grilled until smoky and perfectly charred
# What You'll Need:
→ Chicken
01 - 4 bone-in, skinless chicken thighs (about 1.5 lbs)
→ Marinade
02 - 1 cup plain Greek yogurt
03 - 2 tbsp lemon juice
04 - 2 tbsp vegetable oil
05 - 3 cloves garlic, minced
06 - 1½-inch piece fresh ginger, grated
07 - 2 tsp ground cumin
08 - 2 tsp ground coriander
09 - 1½ tsp paprika
10 - 1 tsp ground turmeric
11 - 1 tsp garam masala
12 - 1 tsp cayenne pepper
13 - 1½ tsp 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 deeply into the meat.
02 - Whisk together Greek yogurt, lemon juice, vegetable oil, minced garlic, grated ginger, cumin, coriander, paprika, turmeric, garam masala, cayenne pepper, and salt in a large bowl until fully incorporated.
03 - Add chicken thighs to the marinade, turning to coat completely. Cover and refrigerate for at least 4 hours or overnight for maximum flavor penetration.
04 - Heat grill to medium-high temperature (400°F). Clean grates thoroughly and brush with oil to prevent sticking during cooking.
05 - Remove chicken from marinade, allowing excess to drip off. Grill for 6–8 minutes per side until edges are lightly charred and internal temperature reaches 165°F.
06 - Transfer chicken to a platter and let rest for 5 minutes to redistribute juices. Serve hot with fresh lemon wedges and chopped cilantro sprinkled on top.
# Expert Hints:
01 -
- The yogurt marinade makes the chicken impossibly tender while infusing every bite with deep, complex spices
- You get that authentic tandoor flavor right in your backyard without needing any special equipment
02 -
- Dont skip the scoring step, it makes a huge difference in how well the marinade penetrates and flavors the meat
- Letting the chicken come to room temperature for 20 minutes before grilling helps it cook more evenly
03 -
- For authentic smoky flavor, heat a small piece of charcoal until glowing, drop it into the marinade bowl, drizzle with oil, and cover tightly for five minutes before adding the chicken
- Chicken thighs are more forgiving than breasts, but if you use breast meat, reduce the grilling time to 4 to 5 minutes per side