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Grilled Tandoori Chicken Thighs on a plate
Andrew Fowler

Grilled Tandoori Chicken Thighs

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Prep Time 2 hours 30 minutes
Cook Time 45 minutes
Total Time 3 hours 15 minutes
Servings: 6
Ingredients Method

Ingredients
  

  • 6 bone-in skinless chicken thighs about 3 lbs total
  • 1/2 cup plain whole-milk yogurt
  • 2 tbsp fresh lemon juice
  • 1 tbsp neutral oil
  • 1 tbsp grated fresh ginger
  • 4 garlic cloves finely grated
  • 2 tsp garam masala
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1 tsp sweet paprika
  • 1 1/2 tsp fine salt
  • 1/4 tsp cayenne pepper

Method
 

  1. Whisk yogurt, lemon juice, oil, ginger, garlic, garam masala, cumin, coriander, paprika, salt, and cayenne. Cut two shallow slashes across each thigh; coat with marinade.
  2. Cover; refrigerate 2 hours, included in prep time. Heat outdoor grill to about 400°F with direct and indirect areas; clean grate.
  3. Lift chicken, letting excess drip; discard used marinade. Cover and grill over indirect heat 25 to 30 minutes, turning once.
  4. Grill over direct heat 3 to 5 minutes per side until patchily browned and thickest meat 175 to 185°F. Return to indirect heat if darkening before centers are ready.
  5. Rest 5 minutes; serve one thigh per person.