Grilled Tandoori Chicken (Print)
Tender spiced chicken grilled to perfection with smoky charred edges and authentic Indian flavors.
# What You 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 (adjust to taste)
13 - 1½ tsp salt
→ Garnish
14 - Lemon wedges
15 - Fresh cilantro, chopped
# How to Make:
01 - Using a sharp knife, lightly score the chicken thighs with shallow cuts to allow the marinade to penetrate deeply.
02 - In a large bowl, whisk together all marinade ingredients until well combined and smooth.
03 - Add chicken thighs to the marinade, coating thoroughly. Cover and refrigerate for at least 4 hours, preferably overnight for maximum flavor development.
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 to allow juices to redistribute.
07 - Serve hot, garnished with lemon wedges and fresh cilantro.
# Expert Advice:
01 -
- The yogurt marinade makes the chicken impossibly tender while infusing every bite with bold spices that smell absolutely incredible while cooking
- It is deceptively simple to throw together but tastes like something you would order from your favorite Indian restaurant
02 -
- The longer you marinate the better, but anything beyond 24 hours can make the texture slightly mushy because the yogurt breaks down the protein fibers
- Patting the chicken dry before grilling helps achieve better char marks, though some of that yogurt coating should remain for flavor and moisture
03 -
- Line your grill with foil underneath the cooking area because the yogurt marinade will drip and can cause flare-ups
- Room temperature chicken cooks more evenly, so let it sit out for 20 minutes before grilling