Grilled Tandoori Chicken (Printable Version)

Tender spiced yogurt-marinated chicken 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 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, 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 Greek yogurt, lemon juice, vegetable oil, minced garlic, grated ginger, cumin, coriander, paprika, turmeric, garam masala, cayenne pepper, and salt until well combined and smooth.
03 - Add chicken thighs to the marinade, coating thoroughly on all sides. Cover and refrigerate for at least 4 hours, preferably overnight for maximum flavor penetration.
04 - Preheat grill to medium-high heat (about 400°F). Oil the grates thoroughly to prevent sticking during cooking.
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 throughout the meat.
07 - Serve hot, garnished with fresh lemon wedges and chopped cilantro. Pairs beautifully with naan, rice, or a crisp cucumber salad.

# Expert Advice:

01 -
  • The yogurt marinade creates impossibly tender meat while developing this gorgeous charred crust that restaurant tandoor ovens are famous for
  • Once you master the spice blend, you will find yourself putting it on everything from vegetables to fish
02 -
  • Skip the nonfat yogurt because it makes the marinade too watery and you will not get that gorgeous coating
  • Patting the chicken semi-dry before grilling helps it char instead of steam
03 -
  • Line your marinating container with plastic wrap for easy cleanup
  • Let the chicken come to room temperature for 20 minutes before grilling for more even cooking

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