Tandoori Yogurt Marinated Grilled Chicken (Tandoori Style on the Grill)

How to Make Tandoori Yogurt Marinated Grilled Chicken (Tandoori Style on the Grill)

1. 1

   Step 1: Make the tandoori yogurt marinade

   In a large bowl, whisk together the yogurt, lemon juice, minced garlic, grated ginger, garam masala, paprika, kosher salt, and vegetable oil until smooth and homogenous. Taste and adjust salt or spice level if needed; the yogurt should be seasoned and slightly tangy to carry flavor into the chicken.

   For this step

   • 1 1/2 cupsPlain whole-milk yogurt
   • 2 tbspLemon juice
   • 4 clovesGarlic cloves, minced
   • 2 tbspFresh ginger, grated
   • 2 tspGaram masala
   • 2 tspPaprika (Kashmiri or smoked)
   • 1 1/2 tspKosher salt
   • 2 tbspVegetable oil
   
2. 2

   Step 2: Marinate the chicken

   Trim excess fat from the thighs and make 2-3 shallow diagonal slashes per piece to help the marinade penetrate. Add the chicken to the bowl, toss thoroughly to coat, then cover and refrigerate for at least 2 hours or up to overnight for best flavor and tenderness.

   For this step

   • 6 piecesChicken thighs, bone-in, skin removed
   
3. 3

   Step 3: Prepare the grill

   About 30 minutes before cooking, remove the chicken from the fridge to come toward room temperature and preheat a gas or charcoal grill to medium-high (about 400°F / 200°C). Clean and oil the grates well so the marinated chicken won’t stick; if using a charcoal grill, bank coals for indirect heat to avoid flare-ups.
   
4. 4

   Step 4: Grill the chicken

   Place the marinated thighs on the grill over direct heat and cook covered for 6–8 minutes, then flip and cook another 6–8 minutes, moving to indirect heat if parts are charring too quickly. Continue cooking until an instant-read thermometer inserted near the bone reads 165°F (74°C); total grill time is usually 16–22 minutes depending on thickness.
   
5. 5

   Step 5: Rest and serve

   Transfer the chicken to a platter and let rest 5–10 minutes to allow juices to redistribute. Garnish with chopped cilantro, squeeze fresh lemon if desired, and serve hot alongside rice, naan, or a crisp salad.

   For this step

   • 2 tbspFresh cilantro, chopped (for garnish)

1. In a large bowl, whisk together the yogurt, lemon juice, minced garlic, grated ginger, garam masala, paprika, kosher salt, and vegetable oil until smooth and homogenous. Taste and adjust salt or spice level if needed; the yogurt should be seasoned and slightly tangy to carry flavor into the chicken.
2. Trim excess fat from the thighs and make 2-3 shallow diagonal slashes per piece to help the marinade penetrate. Add the chicken to the bowl, toss thoroughly to coat, then cover and refrigerate for at least 2 hours or up to overnight for best flavor and tenderness.
3. About 30 minutes before cooking, remove the chicken from the fridge to come toward room temperature and preheat a gas or charcoal grill to medium-high (about 400°F / 200°C). Clean and oil the grates well so the marinated chicken won’t stick; if using a charcoal grill, bank coals for indirect heat to avoid flare-ups.
4. Place the marinated thighs on the grill over direct heat and cook covered for 6–8 minutes, then flip and cook another 6–8 minutes, moving to indirect heat if parts are charring too quickly. Continue cooking until an instant-read thermometer inserted near the bone reads 165°F (74°C); total grill time is usually 16–22 minutes depending on thickness.
5. Transfer the chicken to a platter and let rest 5–10 minutes to allow juices to redistribute. Garnish with chopped cilantro, squeeze fresh lemon if desired, and serve hot alongside rice, naan, or a crisp salad.