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 (approximately 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 - Fresh lemon wedges
15 - Fresh cilantro, chopped
# How-To:
01 - Make shallow diagonal cuts on both sides of each chicken thigh using a sharp knife to help the marinade penetrate deeply into the meat.
02 - Whisk together the 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 thoroughly combined and smooth.
03 - Add the scored chicken thighs to the bowl with the marinade, turning pieces to coat evenly on all sides. Cover tightly and refrigerate for at least 4 hours, preferably overnight for maximum flavor development.
04 - Prepare grill to medium-high heat, approximately 400°F. Lightly oil the grates to prevent the chicken from sticking during cooking.
05 - Remove chicken from the marinade, allowing excess to drip off. Place on the preheated grill and cook for 6 to 8 minutes per side, until nicely charred at edges and internal temperature reaches 165°F when tested with a meat thermometer.
06 - Transfer grilled chicken to a clean platter and let rest for 5 minutes, allowing juices to redistribute throughout the meat for optimal tenderness.
07 - Arrange chicken on a serving dish and accompany with fresh lemon wedges and generous sprinkling of chopped cilantro.
# Expert Hints:
01 -
- The yogurt marinade makes the chicken incredibly tender while infusing it with deep, complex flavors
- Leftovers taste even better the next day, if you somehow manage to have any
02 -
- Skip the nonfat yogurt because it makes the marinade too thin and watery to coat the chicken properly
- The scoring step might feel tedious but it makes a huge difference in how well the flavors absorb
03 -
- Line your cutting board with plastic wrap before mincing the garlic and ginger to save yourself from sticky cleanup duty
- Bring the chicken to room temperature for about 20 minutes before grilling for more even cooking