Grilled Tandoori Chicken (Printable)

Tender chicken marinated in aromatic yogurt spices, grilled to smoky perfection

# 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 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

# How to Make It:

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 Greek yogurt, lemon juice, vegetable oil, minced garlic, grated ginger, cumin, coriander, paprika, turmeric, garam masala, cayenne pepper, and salt until well combined.
03 - Add chicken thighs to the marinade, coating thoroughly. Cover and refrigerate for at least 4 hours, preferably overnight for optimal 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 Hacks:

01 -
  • The yogurt marinade makes the chicken impossibly tender while infusing every bite with deep spice flavor
  • You get that authentic tandoori char without needing a traditional clay oven
  • Its gluten free and packs serious protein without feeling heavy
02 -
  • Pat the chicken slightly dry before grilling to help those gorgeous char marks develop
  • Dont skip the resting period, otherwise all those delicious juices will run out onto the cutting board
  • The longer you marinate, the better, but even two hours makes a noticeable difference
03 -
  • If using chicken breasts, pound them to even thickness first so they cook through without drying out
  • Keep a spray bottle of water handy for flare ups, since the yogurt can cause occasional flames

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