Grilled Tandoori Chicken (Printable Version)

Tender chicken thighs in spiced yogurt marinade, grilled until smoky and charred.

# Ingredient List:

→ 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

# Directions:

01 - Using a sharp knife, make shallow cuts in the chicken thighs to help the marinade penetrate deeply into the meat.
02 - In a large bowl, whisk together Greek yogurt, lemon juice, vegetable oil, garlic, ginger, cumin, coriander, paprika, turmeric, garam masala, cayenne pepper, and salt until smooth and well combined.
03 - Add the scored chicken thighs to the marinade, turning to coat thoroughly. Cover the bowl and refrigerate for at least 4 hours, preferably overnight for maximum flavor absorption.
04 - Heat grill to medium-high temperature (approximately 400°F). Lightly oil the grates to prevent the chicken from sticking during cooking.
05 - Remove chicken from marinade, allowing excess to drip off. Grill for 6 to 8 minutes per side until nicely charred at edges and internal temperature reaches 165°F.
06 - Transfer grilled chicken to a platter and let rest for 5 minutes to allow juices to redistribute. Serve hot with lemon wedges and fresh cilantro as garnish.

# Expert Tips:

01 -
  • The marinade transforms chicken into something that tastes like it came from a restaurant kitchen
  • Most of the time is hands-off marination, so you look like a genius with minimal effort
  • The spices create that beautiful red-orange color that makes everyone ask for the recipe
02 -
  • Yogurt marinades can make chicken look pink even when fully cooked, always trust your meat thermometer
  • Patting the chicken dry before grilling helps achieve those restaurant-quality char marks
  • The longer you marinate, the more flavorful and tender the chicken becomes
03 -
  • Set aside some plain marinade before adding the chicken to use as a sauce, boil it for 3 minutes first
  • Room temperature chicken grills more evenly than cold straight from the fridge

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