Tandoori Chicken Thighs (Printable)

Juicy chicken thighs soaked in a spiced yogurt blend and oven-charred for rich, smoky flavor.

# What You’ll Need:

→ 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

# How To Make It:

01 - Pat the chicken thighs dry. Rub them all over with lime juice, salt, and black pepper. Set aside.
02 - In a large mixing bowl, whisk together Greek yogurt, garlic, ginger, cumin, smoked paprika, turmeric, and cayenne until smooth.
03 - Add the chicken thighs to the marinade, turning to thoroughly coat each piece. Cover the bowl and refrigerate for at least 6 hours, preferably overnight (up to 24 hours).
04 - Preheat your oven's broiler on high, 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 they are not crowded.
06 - Cook under the broiler (or bake) for 15 to 20 minutes, or until the tops are dry and charred in spots. Flip the chicken, then cook for an additional 10 minutes, or until fully cooked through and slightly charred.
07 - Remove from oven, rest for 5 minutes, then slice and serve hot with lemon wedges, salad, rice, or naan as desired.

# Expert Advice:

01 -
  • The chicken stays juicy because thighs are forgiving, and the yogurt marinade basically guarantees tenderness even if you're not a precision cooker.
  • It tastes like you've been slaving away in the kitchen, but you've really just mixed a bowl and waited—the spices do all the bragging for you.
  • Naturally keto-friendly and low-carb, so you can serve it to people with different eating preferences without making separate meals.
  • That smoky, charred exterior hits the same notes as restaurant tandoori without needing a traditional clay oven.
02 -
  • The chicken will look burnt in spots, and that's exactly right—those dark edges are where the caramelization happens and they taste incredible, not charred-bad.
  • If your oven doesn't broil well or heats unevenly, a 450°F regular bake works fine; it just won't get quite as dark, but the chicken will still be delicious and you might need to add a few minutes to cooking time.
03 -
  • Don't skip the 6-hour minimum marination—I learned this the hard way when I tried to rush it, and the difference between 4 hours and 6 hours is actually huge in terms of tenderness and flavor absorption.
  • The chicken will look done before it tastes done; give it the full cooking time even if it looks dark, because that char is developing the deep, complex flavor that makes restaurant tandoori so addictive.
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