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Deep red-orange tandoori chicken thighs with visible blackened char marks on a rustic metal platter on an outdoor wooden table, glistening with yogurt-spice crust, sliced red onion rings dusted wit...
Sarah Mitchell

Tandoori Chicken Thighs on the Grill

Real tandoori chicken requires a tandoor — a 900-degree clay oven that sears the yogurt-marinated meat in minutes, creating that signature dark crust and juicy interior. Most of us don't have a tandoor.
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Prep Time 25 minutes
Cook Time 20 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Main Course
Cuisine: Indian
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

For the Chicken
  • 8 bone-in skinless chicken thighs (about 3 pounds)
For the First Marinade
  • 2 tablespoons lemon juice
  • 1 tablespoon ginger-garlic paste (or 2 teaspoons each minced fresh)
  • 1 teaspoon Kashmiri red chili powder
  • 1 teaspoon kosher salt
For the Yogurt Marinade
  • 1 cup full-fat Greek yogurt
  • 3 tablespoons mustard oil (or vegetable oil)
  • 2 tablespoons ginger-garlic paste
  • 2 tablespoons Kashmiri red chili powder
  • 1 tablespoon garam masala
  • 1 tablespoon ground coriander
  • 2 teaspoons ground cumin
  • 1 teaspoon ground turmeric
  • 1 teaspoon kasuri methi (dried fenugreek leaves), crushed
  • 1 teaspoon chaat masala
  • 1 teaspoon kosher salt
For Serving
  • Warm naan or roti
  • Slice d red onions dusted with chaat masala
  • Lemon or lime wedges
  • Cucumber mint raita
  • Fresh cilantro

Equipment

  • Gas or charcoal grill with lid
  • Large mixing bowl
  • Sharp paring knife (for slashing)
  • Whisk
  • Tongs
  • Instant-read thermometer
  • Wood chunks or smoker box (optional)
  • Basting brush

Method
 

  1. Make deep slashes in each chicken thigh (3-4 slashes per piece) so the marinade can penetrate. Place in a large bowl.
  2. Mix the first marinade ingredients (lemon juice, ginger-garlic paste, chili powder, salt) and rub thoroughly into the chicken, massaging into the slashes. Let sit 15 minutes.
  3. Meanwhile, whisk together all the yogurt marinade ingredients until smooth.
  4. Pour the yogurt marinade over the chicken and toss to coat every piece completely. Cover and refrigerate for at least 6 hours, ideally overnight (up to 24 hours).
  5. Remove the chicken from the fridge 30 minutes before grilling to take the chill off.
  6. Preheat your grill to medium-high (about 425°F). Set up for two-zone cooking (hot side and cool side). Oil the grates well. If using charcoal, add a chunk of wood for smoke.
  7. Shake off excess marinade (don't wipe clean — you want the yogurt crust). Place chicken on the hot side of the grill for 3-4 minutes per side to char the exterior.
  8. Move to the cooler side, close the lid, and cook for 10-12 more minutes until internal temperature reaches 165°F. The yogurt should form a blackened, crispy crust.
  9. Transfer to a platter, tent with foil, and rest for 5 minutes. Brush with a little melted butter if desired.
  10. Sprinkle with chaat masala, fresh cilantro, and serve immediately with naan, raita, sliced onions, and lemon wedges.

Notes

The deep slashes in the chicken aren't optional — they're the difference between marinade-flavored chicken and tandoori chicken. The slashes let the yogurt penetrate all the way to the bone, so every bite has the same spiced flavor. Also, don't wipe the marinade off before grilling. The thick yogurt coating is what creates the signature blackened, crispy crust. Finally, a small chunk of mango wood or mesquite in the coals adds incredible smoky depth. Don't skip it if you have access.