Grilled Chicken Thighs – Tandoori Style

Enjoy this tandoori-inspired grilled chicken thighs recipe using skin on and bone in thighs.To marinate the chicken, it is immersed in a mixture of yogurt, cloves, ginger, garlic and spices.

Grilled Chicken Thighs

The yogurt is a natural tenderizer, and the longer you let the chicken marinate the more tender it will be.

The chicken cooks first over high heat to get the skin crispy, then is moved away from the heat to cook gently on the other side of the grill.

All the moisture is preserved and the flavors are perfectly balanced. This is a wonderful representation of the cuisine of India.

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Tandoori-Inspired Grilled Chicken Thighs
Prep Time
8 hrs 10 mins
Cook Time
45 mins
Total Time
8 hrs 55 mins

Yogurt and spices gives this dish the flavors of India. Prep time includes 8 hours marinating time. 

Course: Main Course
Cuisine: Grilling
Servings: 8
Calories: 280 kcal
  • 16 chicken thighs skin on and bone in
  • Kosher salt and ground black pepper
  • 2 containers 6 ounces each plain yogurt, regular or reduced fat
  • 2 tablespoons fresh ginger grated or finely minced
  • 3 large cloves garlic minced
  • 4 teaspoons paprika
  • 2 teaspoons ground cumin
  • 2 teaspoons ground cinnamon
  • 2 teaspoons ground coriander
  • 1/2 teaspoon ground cloves
  • Olive oil cooking spray
  1. Whisk together the plain yogurt, grated ginger, garlic, paprika, cumin, cinnamon, coriander and cloves.
  2. Put the chicken thighs in a large dish and season them with the kosher salt and black pepper. Pour the yogurt mixture over them and turn to coat them evenly.
  3. Cover the dish with plastic wrap and refrigerate the chicken for at least 8 hours - overnight is best.
  4. Light a charcoal barbeque or heat a gas grill for medium heat. Arrange the grill for indirect heat and lightly oil the grate.
  5. Remove the thighs from the marinade and lightly wipe off the excess yogurt mixture with paper towels.
  6. Spray the skin side of the thighs with the cooking spray.
  7. Working in batches, place the thighs, skin side down, over the high heat area of the grill. Grill for approximately 3 minutes. Turn them over and cook on the other side for about 2 minutes.
  8. Move the thighs away from the direct heat, close the cover and grill the chicken for 35 to 40 minutes, or until they reach an internal temperature of 180F.

Good To Know – This recipe can also be oven baked with great success.

Line the thighs up on a sheet pan and bake at 400F for 35 to 45 minutes, or until the meat is no longer showing pink by the bones.

Food For Thought – You can grill this chicken without the skin – it’s best to remove it before marinating it.

The yogurt makes the chicken look rather unappetizing when you first remove it – make sure you wipe off as much of the yogurt as possible so that the chicken can be evenly coated with the cooking spray.

Enjoy This Grilled Chicken Thighs Recipe!

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