Grilled Tandoori Chicken (Printable Version)

Tender chicken thighs marinated in spiced yogurt, grilled until smoky and charred at edges.

# What You 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, garlic, 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 maximum flavor absorption.
04 - Preheat grill to medium-high heat (about 400°F). Oil the grates 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. Serve hot, garnished with lemon wedges and fresh cilantro.

# Expert Advice:

01 -
  • The yogurt marinade transforms chicken into impossibly tender, juicy meat that falls off the bone
  • That signature red-orange color and smoky char make every plate feel restaurant-worthy
  • Once you master the spice blend, youll find yourself putting it on everything from cauliflower to lamb
02 -
  • The longer you marinate, up to 24 hours, the more flavorful and tender the chicken becomes
  • Dont skip the oil on your grill grates or the yogurt marinade will stick stubbornly
  • Use bone-in thighs for the most succulent results, as boneless breasts can dry out quickly
03 -
  • Remove excess marinade before grilling to prevent burning and achieve better char marks
  • Invest in a good meat thermometer rather than cutting into the meat to check doneness

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