Grilled Tandoori Chicken (Printable Version)

Tender chicken marinated in yogurt and aromatic 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

# Directions:

01 - Using a sharp knife, make shallow cuts across the chicken thighs to help the marinade penetrate deeply into the meat.
02 - Whisk together 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 chicken thighs to the bowl with the marinade, turning to coat completely. Cover and refrigerate for at least 4 hours or overnight for maximum flavor penetration.
04 - Heat grill to medium-high temperature (400°F). Clean grates and lightly oil to prevent chicken from sticking during cooking.
05 - Remove chicken from marinade, allowing excess to drip off. Grill for 6–8 minutes per side until edges are nicely charred and internal temperature reaches 165°F.
06 - Transfer chicken to a cutting board and let rest for 5 minutes to redistribute juices. Serve hot with lemon wedges and fresh cilantro sprinkled on top.

# Expert Hints:

01 -
  • The yogurt marinade makes the chicken impossibly tender while infusing every bite with layers of warm aromatic spices
  • That beautiful char from the grill combined with fresh cilantro and citrus creates a perfect balance of smoky bright flavors that everyone reaches for first
02 -
  • The yogurt marinade can burn easily so keep a close eye on the grill and move chicken to cooler spots if flare-ups happen
  • Letting chicken rest after grilling is non-negotiable those juices need time to settle or you will lose all that tenderness you worked for
03 -
  • If you can find Kashmiri chili powder use it instead of paprika for a deeper red color and more authentic flavor
  • The traditional charcoal trick where you drop a hot piece into the marinade really does add that smoky depth you taste in restaurants

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