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Tandoori-Spiced Grilled Chicken Thighs

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Flavorful tandoori-spiced grilled chicken thighs marinated in a yogurt and spice blend, grilled to smoky perfection and served with a cooling cucumber raita. A quick and easy dinner idea perfect for weeknights or outdoor gatherings.

Ingredients

Scale
  • 2 pounds bone-in, skin-on chicken thighs
  • 1 cup plain full-fat yogurt (240 ml)
  • 2 tablespoons freshly squeezed lemon juice
  • 1 tablespoon ginger-garlic paste
  • 2 teaspoons garam masala
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon smoked paprika
  • ½ teaspoon turmeric powder
  • ½ teaspoon red chili powder
  • 1 teaspoon salt (or to taste)
  • 2 tablespoons vegetable oil or mustard oil
  • For the Cooling Raita:
  • 1 cup plain yogurt, chilled (240 ml)
  • ½ cup grated or finely diced cucumber, squeezed to remove excess water
  • 2 tablespoons fresh cilantro, chopped
  • ¼ teaspoon roasted cumin powder
  • Salt to taste
  • A pinch of black pepper
  • Optional: a squeeze of lemon juice or a pinch of chaat masala

Instructions

  1. Rinse the chicken thighs under cold water and pat dry with paper towels. Score the skin lightly with a knife to allow flavors to penetrate. (Approx. 5 minutes)
  2. In a large mixing bowl, combine yogurt, lemon juice, ginger-garlic paste, garam masala, cumin, coriander, smoked paprika, turmeric, red chili powder, salt, and oil. Whisk until smooth and well blended with a vibrant reddish hue. (Approx. 5 minutes)
  3. Add chicken thighs to the marinade and coat thoroughly. Cover and refrigerate for at least 2 hours, ideally overnight. (Marinating time varies)
  4. Prepare the raita by mixing yogurt, grated cucumber, cilantro, roasted cumin powder, salt, and pepper in a small bowl. Adjust seasoning and chill until serving. (Approx. 10 minutes)
  5. Preheat grill to medium-high heat. If using charcoal, wait until coals have white ash coating. Lightly oil grill grates. (Approx. 10 minutes)
  6. Grill chicken thighs skin-side down for 6-8 minutes per side until skin is charred and internal temperature reaches 165°F (74°C). Watch for flare-ups and move chicken if needed. (Approx. 15-20 minutes)
  7. Remove chicken from grill and let rest for 5 minutes to lock in juices. Serve warm with a dollop of cooling raita. Optionally garnish with chopped cilantro or lemon squeeze. (Approx. 5 minutes)

Notes

Marinate chicken for at least 2 hours, preferably overnight for best flavor and tenderness. Use bone-in, skin-on thighs for juiciness and crispiness. Watch for flare-ups due to oil in marinade and move chicken as needed. Raita can be made a day ahead. If no grill is available, bake at 425°F (220°C) for 25-30 minutes on a wire rack and finish under broiler for char.

Nutrition

Keywords: tandoori chicken, grilled chicken thighs, Indian spices, yogurt marinade, cooling raita, easy dinner, barbecue, flavorful chicken

Find it online: https://gleefulfork.com/tandoori-spiced-grilled-chicken-thighs-recipe-easy-flavorful-dinner-idea/