Grilled Tandoori Chicken (Printable)

Tender chicken marinated in spiced yogurt, grilled to smoky perfection with crispy charred edges.

# Ingredient List:

→ 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
13 - 1½ tsp salt

→ Garnish

14 - Lemon wedges
15 - Fresh cilantro, chopped

# Directions:

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 infusion.
04 - Preheat grill to medium-high heat (about 400°F). Oil the grates thoroughly 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 to allow juices to redistribute. Serve hot, garnished with lemon wedges and fresh cilantro.

# Expert Tips:

01 -
  • The yogurt marinade creates impossibly tender meat that falls off the bone
  • You get restaurant-level flavor with pantry spices and a quick grill
02 -
  • The chicken will look alarmingly red-orange from the paprika and turmeric, but that color means the spices have done their job
  • Patting the excess marinade off before grilling prevents burning and gives you better char marks instead of a blackened mess
03 -
  • Let your chicken come to room temperature for 20 minutes before grilling so it cooks evenly
  • Use a meat thermometer instead of cutting into the meat to check doneness

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