Description
Experience the authentic smoky and spiced flavors of Grilled Tandoori Chicken Thighs, marinated overnight in a blend of yogurt and aromatic Indian spices, then perfectly grilled to juicy tenderness with crisp skin.
Ingredients
Scale
Marinade
- 4 (6 oz) containers plain yogurt
- 4 teaspoons kosher salt
- 4 tablespoons freshly grated ginger
- 2 teaspoons black pepper
- 1 teaspoon ground cloves
- 6 cloves garlic, minced
- 8 teaspoons paprika (a mix of sweet and smoked for depth)
- 4 teaspoons ground cumin
- 4 teaspoons ground cinnamon
- 4 teaspoons ground coriander
- Optional: 2 tablespoons lemon juice or vinegar (to enhance tang)
- Optional: pinch of cayenne (for extra heat)
- Optional: a few tablespoons of garam masala (for complexity)
Chicken
- 32 bone-in, skin-on chicken thighs
- Olive oil spray (for grilling)
Instructions
- Make the Marinade: In a large bowl, whisk together the plain yogurt, kosher salt, freshly grated ginger, black pepper, ground cloves, minced garlic, paprika, ground cumin, ground cinnamon, and ground coriander until fully combined. Add lemon juice or vinegar, cayenne, and garam masala if using, stirring thoroughly to blend the flavors.
- Marinate the Chicken: Add the 32 bone-in, skin-on chicken thighs to the marinade, ensuring each piece is thoroughly coated. Cover the bowl and refrigerate for at least 8 hours or overnight to allow the flavors to deeply penetrate the meat.
- Preheat Grill: Preheat your grill to medium-high heat. Lightly grease the grill grates with olive oil spray to prevent sticking and help achieve a nice sear on the chicken.
- Grill the Chicken: Remove excess marinade by shaking off the chicken thighs gently. Place them on the grill and cook for 6 to 8 minutes per side. Use a meat thermometer to check that the internal temperature reaches 175°F (80°C). For crispier skin, finish grilling over direct heat for an additional 2 to 3 minutes on each side.
- Rest & Serve: After grilling, let the chicken thighs rest for 5 minutes to allow juices to redistribute. Serve hot for best flavor, or enjoy cold in wraps, salads, or grain bowls for a delicious meal.
Notes
- Marinating overnight is crucial for tender and flavorful chicken.
- You can adjust the amount of cayenne pepper based on your heat preference.
- Using a mix of sweet and smoked paprika adds extra depth to the marinade.
- For a tangier marinade, add lemon juice or vinegar.
- Always ensure chicken reaches an internal temperature of 175°F (80°C) for safe consumption.
- Leftover grilled chicken can be stored in the refrigerator for up to 3 days.
