Grilled Chicken Thighs Tandoori Recipe - Allrecipes.com
Grilled Chicken Thighs Tandoori Recipe
  • READY IN ABOUT 9 hrs

Grilled Chicken Thighs Tandoori

Recipe by  

"Moist, luscious, and delicious. Just the right blend of spices make this chicken dish one of my most requested. Great hot or cold. If using thighs with skin, you can put over direct medium heat for the last few minutes to crisp skin."

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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings

Directions

  1. In a medium bowl, stir together yogurt, salt, pepper, cloves, and ginger. Mix in garlic, paprika, cumin, cinnamon, and coriander. Set aside.
  2. Rinse chicken under cold water, and pat dry with paper towels. Place chicken in a large resealable plastic bag. Pour yogurt mixture over chicken, press air out of bag, and seal. Turn the bag over several times to distribute marinade. Place bag in a bowl, and refrigerate 8 hours, or overnight, turning bag occasionally.
  3. Preheat an outdoor grill for direct medium heat.
  4. Remove chicken from bag, and discard marinade. With paper towels, wipe off excess marinade. Spray chicken pieces with olive oil spray.
  5. Place chicken on the grill, and cook about 2 minutes. Turn, and cook 2 minutes more. Then arrange the chicken to receive indirect heat, and cook approximately 35 to 40 minutes, to an internal temperature of 180 degrees F.
Kitchen-Friendly View
  • PREP 10 mins
  • COOK 45 mins
  • READY IN 8 hrs 55 mins
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Reviews More Reviews

Most Helpful Positive Review
Jun 29, 2007

This chicken was really wonderful; the smell alone makes it worth cooking. I cooked mine in the oven on a cake rack set over a cookie sheet, 20 minutes each side at 350. I tried making it again by putting the chicken in a dish and baking but it didn't turn out as well. If you aren't going to grill it I highly recommend using the cake rack/cookie sheet method. UPDATE 6/29/07: I cooked the chicken on the grill for the first time the other night and it was so amazing I upgraded this to 5 stars. I will still make it in the oven in the winter, but this chicken is amazing when made on the grill.

 
Most Helpful Critical Review
May 27, 2010

If you LOVE Tandoori chicken, you'll only sort of like this recipe as the marinade does not have nearly enough spice to flavor the chicken. If I made this recipe again, I'd double the garlic, drop the cinnamon and cloves and use 2 T Garam Masala instead, and add 2T of lime juice.

 
Feb 11, 2007

I have been pleasantly surprised at how good this recipe has been. I use boneless, skinless thighs and bake for 25-30 min. at 350 degrees in the oven, uncovered. Perfectly moist and juicy. Don't bake any longer or thighs will get dry. (I'm baffled at all these posts that say they bake for 1 hour) The first time I made these to a T, and it was fantastic, but the long complicated barbecuing was a little tedious. And since then, I've just baked it in the oven - the last 5 minutes I put on broil to brown a little bit. And don't wipe the marinade off completely. It makes a nice thin sauce when it's cooked that's awesome over rice. Tip - you can also substitute vanilla yogurt for the plain by adding 2-3 tablespoons lemon juice. Tastes just as good. Try this recipe - very aromatic and delicious.

 
Jun 20, 2005

The aroma of this dish cooking makes your mouth water! I used boneless/skinless thighs, as my other half can't stand bone-in anything. I also used fat free yogurt and sea salt rather than kosher. For melt-in-your-mouth chicken, make sure you marinate it overnight. I cooked it to perfection on a broiler pan for 40 minutes in a 350 degree oven - outstanding!

 
Jul 25, 2005

We have made this chicken twice in the last week. Each time we have made 1/2 of the recipe. The first time it did not turn out very well (dry, not too tasty), but I blame us: learning to use indirect heat on the gas grill, only using a sprinkle of salt in the marinate, and using natural thighs. The second time the chicken was EXCELLENT, but this time I added 1/2 tsp. salt to the marinate, marinated them for 2 days in a covered glass dish, grilled them on indirect heat (410 degrees) for 35 minutes without lifting the lid, and they were done, juicy, tasty, and TO DIE FOR. Don’t know if it made a difference, but these thighs were 9- percent injected with broth. Will make this many more times while the weather is SO hot. Don’t give up if they are not great the first try!!!

 
Feb 28, 2011

I took another reviewer's suggestion and left the marinade on and baked the chicken in the oven at 400F for 25 minutes. It came out juicy and tasty, but was much wetter than the chicken tandoori I've ordered at restaurants. I will definately make this again. Use bone in/skin on thighs & add spices to marinade.

 
Sep 16, 2006

Having been to India, and living in Malaysia which has a very large Indian population, I know good Tandoori. This is an excellent recipe, considering you are not using a Tandoor oven. We made it for the 4th of July with fragrant rice. MMMMM

 
Jun 07, 2007

Wow, this was a great recipe - Incredibly flavorful and fragrant! I served the chicken with jasmine rice (sprinkled with fresh cilantro) and garlic naan purchased from Trader Joe's. This recipe's a keepah! :)

 

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Nutrition

  • Calories
  • 349 kcal
  • 17%
  • Carbohydrates
  • 5.4 g
  • 2%
  • Cholesterol
  • 120 mg
  • 40%
  • Fat
  • 20.6 g
  • 32%
  • Fiber
  • 1.1 g
  • 5%
  • Protein
  • 34.2 g
  • 68%
  • Sodium
  • 618 mg
  • 25%

* Percent Daily Values are based on a 2,000 calorie diet.

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