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September 16, 2025
Grilled Tandoori Chicken thighs Recipe
Grilled tandoori chicken thighs feature just the right blend of spices that create moist, delicious, and perfectly seasoned results every time. This expertly balanced recipe ensures the chicken stays incredibly juicy while developing beautiful color and flavor through proper grilling techniques. The traditional tandoori spice blend penetrates the meat completely while the grilling process adds smoky notes that enhance the overall taste. This preparation method works perfectly for backyard barbecues or indoor grilling when you want something special. The combination of aromatic spices and proper grilling technique creates restaurant-quality tandoori chicken that will impress family and guests alike.
This recipe for grilled tandoori chicken thighs has just the right blend of spices. The chicken is moist, delicious, and tastes great hot or cold. If using thighs with skin, you can put over direct medium heat for the last few minutes to crisp.
Prep Time:
10 mins
Cook Time:
45 mins
Additional Time:
8 hrs
Total Time:
8 hrs 55 mins
Servings:
8
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Ingredients
2 (6 ounce) containers plain yogurt
2 teaspoons kosher salt
2 tablespoons freshly grated ginger
1 teaspoon black pepper
½ teaspoon ground cloves
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
Directions
Stir yogurt, salt, ginger, pepper, and cloves together in a bowl. Mix in garlic, paprika, cumin, cinnamon, and coriander. Set aside.
Place chicken in a large resealable plastic bag. Pour yogurt mixture over chicken, press air out of the bag, and seal. Turn the bag over several times to distribute marinade. Place the bag in a bowl, and refrigerate 8 hours, or overnight, turning the bag occasionally.
Preheat an outdoor grill for direct medium heat and lightly oil the grate.
Remove chicken from marinade and shake off excess. Discard remaining 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 chicken thighs over indirect heat, and cook until no longer pink at the bone and the juices run clear, about 35 to 40 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
Raquel Teixeira
Nutrition Facts (per serving)
| 349 | Calories |
| 21g | Fat |
| 5g | Carbs |
| 34g | Protein |
Show Full Nutrition Label Hide Full Nutrition Label
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 8 | |
| Calories 349 | |
| % Daily Value * | |
| Total Fat 21g | 26% |
| Saturated Fat 6g | 30% |
| Cholesterol 120mg | 40% |
| Sodium 618mg | 27% |
| Total Carbohydrate 5g | 2% |
| Dietary Fiber 1g | 4% |
| Total Sugars 3g | |
| Protein 34g | 68% |
| Vitamin C 2mg | 2% |
| Calcium 112mg | 9% |
| Iron 3mg | 14% |
| Potassium 437mg | 9% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
