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skinless bone-in grilled chicken thighs with a reddish-brown yogurt-spice coating and scattered dark charred patches on a plain platter
Melissa Hart

Grilled Tandoori Chicken Thighs

A yogurt marinade holds the spices against skinless bone-in thighs and gives the grill something to toast around their edges. Let the excess drip off before cooking, because a thick wet layer tends to stay pasty while the meat underneath heats. Use indirect heat for most of the cook and a short direct finish for color. The chicken should have scattered charred patches, not an evenly black coating. This is a home-grill version of the named style, with enough time in the marinade for the seasoning to settle in.
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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 in a bowl. Cut two shallow slashes across the flesh of each thigh and coat with marinade.
  2. Cover and refrigerate for 2 hours; the prep time includes this marinating period. Heat an outdoor grill to about 400°F with direct and indirect cooking areas and clean the grate.
  3. Lift chicken from the marinade, letting excess drip off, and discard the used marinade. Place thighs over indirect heat, cover and cook for 25 to 30 minutes, turning once.
  4. Move over direct heat and cook for 3 to 5 minutes per side until browned in patches and the thickest meat reaches 175 to 185°F. Shift pieces back to indirect heat if they darken before the centers are ready.
  5. Rest for 5 minutes and serve one thigh per person.