Tandoori Chicken
If you are looking for a flavorful dinner option, this grilled tandoori chicken recipe is just the think. Chicken is marinated in yogurt and spices to make it super tender and delicious. Finish it on a grill or smoker to get flavors similar to what you would find at your favorite Indian restaurant.
Servings: 6 Servings
Ingredients
- 3 pounds boneless skinless chicken thighs
- 1 cup plain yogurt
- 2 Tablespoons lemon juice
- 1 Tablespoon ground ginger
- 2 cloves garlic minced
- 1 Tablespoon paprika
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon salt
Instructions
- In a large bowl or Ziploc bag, mix together the 1 cup plain yogurt, 2 Tablespoons lemon juice, 1 Tablespoon ground ginger, 2 cloves garlic1 Tablespoon paprika, 1 teaspoon ground cumin, 1 teaspoon ground coriander and 1 teaspoon salt.
- Add the 3 pounds boneless skinless chicken thighs and make sure it is all coated with the marinade.
- Refrigerate for at least 8 hours, but up to 24 hours.
- Remove chicken from marinade and grill or smoke until it reaches an internal temperature of 165℉. (We put ours on a 225℉ pellet grill for 45 minutes, then flipped it and turned the temperature up to 400℉ for about another 10-15 minutes.)
Notes
Feel free to use chicken breasts or bone in chicken if you would like.
You can also use your favorite cooking method for chicken. Just be sure to hit the internal temperature of 165F and it should be delicious.
MiMi's original recipe called for 1 teaspoon of paprika. I increased it to a Tablespoon to enhance the red color a bit.
Nutrition
Serving: 1serving | Calories: 287kcal | Carbohydrates: 3g | Protein: 44g | Fat: 10g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.04g | Cholesterol: 217mg | Sodium: 305mg | Potassium: 628mg | Fiber: 1g | Sugar: 1g | Vitamin A: 644IU | Vitamin C: 2mg | Calcium: 44mg | Iron: 3mg
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