Grilled Tandoori Chicken (Printable Version)
Tender chicken marinated in spiced yogurt, grilled to smoky perfection with aromatic Indian spices.
# 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
# Method:
01 - Using a sharp knife, lightly score the chicken thighs with shallow cuts to allow the marinade to penetrate.
02 - In a large bowl, whisk together all marinade ingredients until well combined.
03 - Add chicken thighs to the marinade, coating thoroughly. Cover and refrigerate for at least 4 hours, preferably overnight.
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.
07 - Serve hot, garnished with lemon wedges and fresh cilantro.
# Chef's Tips:
01 -
- The yogurt does something incredible to the meat texture, making it fall apart tender while keeping everything juicy
- Once you master the spice blend, you will want to put it on everything from vegetables to fish
02 -
- Pat excess marinade off the chicken before grilling or the yogurt will burn before the meat cooks through
- Let the chicken come to room temperature for twenty minutes before hitting the grill for more even cooking
03 -
- The charcoal trick in the notes sounds fussy but it creates that authentic tandoor flavor that makes people think you have a secret Indian restaurant connection
- Double the marinade and freeze half of it for next time, you will be glad you did