Grilled Chicken Thighs Tandoori

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Total Time:
9 hours
Serves: 2
Nutrition facts:

240 calories, 9 grams fat

Course: Main Recipe
Cuisine: Indian Recipe
Technique: BBQ Recipe
Difficulty: Medium

Take a look at more Main Recipes. You may also want to try Khao Pad Goong (Thai Shrimp Fried Rice), Kung Hoi Ob Woon Sen (Shrimp and Mussels with Jelly Noodles), Vegetarian Garlic Noodles , Baby Uttapam with Aloo Bhaji

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  • 16 - chicken thighs
  • 200 g - plain yoghurt
  • 2 tsp - salt
  • 1 tsp - black pepper
  • 1/2 tsp - ground cloves
  • 2 tbsp - freshly grated ginger
  • 3 cloves - garlic, minced
  • 4 tsp - paprika
  • 2 tsp - ground cumin
  • 2 tsp - ground cinnamon
  • 2 tsp - ground coriander
  • Olive oil spray

How to Make Grilled Chicken Thighs Tandoori

  • 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 for 2 more minutes.
  • Then arrange the chicken to receive indirect heat and cook approximately 35 to 40 minutes, to an internal temperature of 180 degrees F.