Tandoori Chicken Thighs (Print View)

Succulent, spiced chicken thighs with smoky finish, marinated in a flavorful yogurt blend.

# Components:

→ Chicken

01 - 1.5 pounds boneless, skinless chicken thighs

→ Marinade

02 - 1 lime, juiced
03 - 3/4 teaspoon table salt
04 - 3/4 teaspoon ground black pepper
05 - 7 ounces plain Greek yogurt
06 - 5 cloves garlic, minced
07 - 1 tablespoon fresh ginger, minced
08 - 1 tablespoon ground cumin
09 - 1 tablespoon smoked paprika
10 - 1 teaspoon ground turmeric
11 - 1/2 teaspoon ground cayenne pepper

# Directions:

01 - Pat the chicken thighs dry with paper towels. Rub them thoroughly with lime juice, salt, and black pepper. Set aside.
02 - In a large mixing bowl, whisk together Greek yogurt, minced garlic, minced ginger, ground cumin, smoked paprika, ground turmeric, and ground cayenne pepper until the mixture is smooth and well combined.
03 - Add the prepared chicken thighs to the marinade, turning to coat each piece thoroughly and evenly. Cover the bowl with plastic wrap and refrigerate for at least 6 hours, preferably overnight for up to 24 hours.
04 - Preheat your oven's broiler to high heat, or set the oven to 450°F if broiling is not available.
05 - Line a baking sheet with aluminum foil or parchment paper. Arrange the marinated chicken thighs in a single layer, ensuring adequate space between pieces to prevent crowding.
06 - Place the baking sheet under the broiler or in the preheated oven and cook for 15 to 20 minutes until the tops are dry and charred in spots.
07 - Flip each chicken thigh with tongs and continue cooking for an additional 10 minutes until fully cooked through and lightly charred on the exterior.
08 - Remove the baking sheet from the oven and allow the chicken to rest for 5 minutes. Slice the chicken and serve hot with lemon wedges, fresh salad, rice, or naan as desired.

# Expert Advice:

01 -
  • The yogurt keeps the chicken impossibly tender while the spices create that restaurant-quality char that makes people think you've been cooking Indian food your whole life.
  • It's naturally keto-friendly and low-carb, so you can serve it guilt-free at weeknight dinners or fancy gatherings without anyone feeling like they're missing out.
02 -
  • Don't skip the drying step at the beginning—a lot of people think it's extra, but that initial patting down with salt and pepper makes the marinade stick better and creates better browning later.
  • If your broiler cooks unevenly or your chicken looks pale after the first side, move the baking sheet down a rack level—distance from the heat element changes everything with broiling.
03 -
  • If you want extra smokiness without a grill, briefly char the cooked chicken over a gas flame or even under the broiler's highest setting for 30 more seconds—it sounds extreme, but that final char is transformative.
  • Leftovers are exceptional sliced cold over salads the next day, shredded into grain bowls, or warmed gently in a low oven, making this one of the most versatile proteins to have in your fridge.
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