Grilled Tandoori Chicken (Printable)

Tender chicken marinated in spiced yogurt, grilled to smoky perfection with authentic Indian flavors.

# 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

# Directions:

01 - Using a sharp knife, make shallow diagonal cuts on both sides of each chicken thigh. This helps the marinade penetrate deeper into the meat for maximum flavor absorption.
02 - In a large mixing bowl, combine Greek yogurt, lemon juice, vegetable oil, minced garlic, grated ginger, ground cumin, coriander, paprika, turmeric, garam masala, cayenne pepper, and salt. Whisk thoroughly until fully incorporated and smooth.
03 - Add the scored chicken thighs to the bowl with the marinade. Turn each piece several times to ensure complete coating. Cover tightly with plastic wrap and refrigerate for at least 4 hours, preferably overnight for optimal flavor development.
04 - Prepare your grill to medium-high heat, approximately 400°F. Clean the grates thoroughly and brush with oil to prevent the chicken from sticking during cooking.
05 - Remove chicken from the marinade, allowing excess to drip off. Place thighs on the hot grill and cook for 6 to 8 minutes per side. The chicken is done when edges are nicely charred and internal temperature reaches 165°F.
06 - Transfer grilled chicken to a clean platter and let rest for 5 minutes. This allows juices to redistribute throughout the meat for optimal tenderness.
07 - Arrange chicken on serving plates and garnish with fresh lemon wedges and chopped cilantro. Serve immediately while hot.

# Expert Tips:

01 -
  • The yogurt marinade makes the chicken incredibly tender while infusing it with layers of spice that build on each other
  • Grilling creates those crispy charred edges that everyone fights over at the table
  • Its naturally gluten free and packed with protein without feeling like health food
02 -
  • Pat the chicken slightly dry before grilling, or the excess yogurt will burn instead of char
  • Dont skip the resting period, cutting too early will dump all those juices on your cutting board
  • The chicken will continue cooking slightly as it rests, so pull it off when it reaches 160F
03 -
  • Line your grill basket with foil for easier cleanup, the marinade will drip and burn
  • If using chicken breasts, pound them to even thickness so they cook through before burning
  • Double the spice rub portion and store it in a jar for quick weeknight marinades

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