Grilled Tandoori Chicken (Printable Version)
Tender spiced chicken marinated in yogurt, grilled until smoky and charred.
# 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 (adjust to taste)
13 - 1½ tsp 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 the Greek yogurt, lemon juice, vegetable oil, minced garlic, grated ginger, cumin, coriander, paprika, turmeric, garam masala, cayenne pepper, and salt until thoroughly combined.
03 - Add the chicken thighs to the bowl and toss to coat completely. Cover and refrigerate for at least 4 hours, preferably overnight for maximum flavor infusion.
04 - Heat grill to medium-high temperature (approximately 400°F). Lightly oil the grates to prevent sticking during cooking.
05 - Remove chicken from marinade, allowing excess to drip off. Place on preheated grill and cook for 6-8 minutes per side until edges are nicely charred 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, garnished with fresh lemon wedges and chopped cilantro.
# Expert Tips:
01 -
- The yogurt tenderizes the chicken while creating those gorgeous charred edges everyone fights over
- Once you master the spice blend, you'll find yourself putting it on everything from cauliflower to shrimp
02 -
- Don't skip the scoring step, it's the difference between surface-level flavor and chicken that tastes spiced all the way through
- Letting the chicken come to room temperature for 20 minutes before grilling prevents the outside from overcooking while the inside catches up
03 -
- The longer you marinate, up to 24 hours, the more tender and flavorful the meat becomes
- Line your grill basket with foil if you're worried about losing smaller pieces through the grates