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Tandoori-Inspired Grilled Chicken Thighs

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

Course Main Course
Cuisine Grilling
Prep Time 8 hours 10 minutes
Cook Time 45 minutes
Total Time 8 hours 55 minutes
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.