Tandoori Chicken Thighs

  • Level: Easy
  • Total: 2 hr 50 min
  • Prep: 5 min
  • Inactive: 2 hr
  • Cook: 45 min
  • Yield: 4 servings
Save Recipe

Ingredients

8 chicken thighs

1 1/2 cups plain yogurt

2 teaspoons garam masala

2 teaspoons paprika

1 teaspoon minced ginger

1 teaspoon crushed garlic

Directions

  1. Rinse and pat dry chicken thighs.
  2. In a large bowl, combine the remaining ingredients and stir until smooth. Add thighs and make sure they are coated. Cover with plastic wrap and refrigerate at least 2 to 3 hours, preferably overnight.
  3. Set up grill for indirect cooking over medium-high heat. Oil grate when ready to start cooking. Remove chicken from refrigerator and let sit at room temperature for 30 minutes.
  4. Cook 40 to 45 minutes or until internal temperature reaches 180 degrees F. Check for doneness by cutting into thigh to make sure there is no redness near bone.
  5. NOTE INDOOR GRILLING: Prepare chicken as directed. Preheat oven to 425 degrees F. Roast in preheated oven on foil lined baking sheet for 30 minutes or until internal temperature reaches 180 degrees F.
Get the Recipe

Peanut Butter Molten Bundt

This decadent chocolate bundt cake is filled with molten peanut butter.

Deviled Chicken Thighs

Rigatoni with Chicken Thighs

Lemon and Herb Marinated Grilled Chicken Thighs

Tandoori Chicken Thighs with Pickled-Vegetable Rice

Almost Tandoori Chicken

Grilled Tandoori-Spiced Chicken Breasts Over Mesclun Salad

Deviled Chicken Thighs

Spicy Plum Chicken Thighs