Grilled Chicken Thighs Tandoori

Tandoori Chicken is a dish that I have had countless times at Indian restaurants. It’s probably a dish that all of us have had many times. Whether it is at a buffet or made to order, Tandoori Chicken always seems to be on the menu, but it is DEFINITELY not always good!

I have had versions that are dry, look like red food coloring is the main ingredient, and taste bland for all the effort that seemed to go into it. Of course there are those hidden gemsβ€”the Tandoori Chicken that’s exploding with flavor and perfectly cookedβ€”but those seem to be few and far between.

Given the spotty success rate of Tandoori Chicken, I think that most would agree that this is a tough dish to crack! I am not sure if most Indian restaurants actually use a clay tandoor oven or a conventional oven, but I can tell you for sure that we don’t have access to a tandoor!

Needless to say, we’re not experts in Indian cooking (maybe aspiring experts in eating the stuff), so I needed a solution.

β€œMoist, 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.”


2 (6 ounce) containers plain yogurt
2 teaspoons kosher salt
1 teaspoon black pepper
1/2 teaspoon ground cloves
2 tablespoons freshly grated ginger
3 cloves garlic, minced

4 teaspoons paprika
2 teaspoons ground cumin
2 teaspoons ground cinnamon
2 teaspoons ground coriander
16 chicken thighs
olive oil spray


In a medium bowl, stir together yogurt, salt, pepper, cloves, and ginger. Mix in garlic, paprika, cumin, cinnamon, and coriander. Set aside.

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.

Preheat an outdoor grill for direct medium heat.

Remove chicken from bag, and discard marinade. With paper towels, wipe off excess marinade. Spray chicken pieces with olive oil spray.

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.

Enjoy !!!