Tandoori Chicken Thighs (Print View)

Juicy chicken thighs bathed in spiced yogurt, oven-roasted for a smoky, vibrant finish rich in Indian spices.

# Components:

→ Chicken

01 - 1.5 pounds boneless, skinless chicken thighs

→ Marinade

02 - 1 lime, juiced
03 - 3/4 teaspoon table salt
04 - 3/4 teaspoon ground black pepper
05 - 7 ounces plain Greek yogurt
06 - 5 cloves garlic, minced
07 - 1 tablespoon fresh ginger, minced
08 - 1 tablespoon ground cumin
09 - 1 tablespoon smoked paprika
10 - 1 teaspoon ground turmeric
11 - 1/2 teaspoon ground cayenne pepper

# Directions:

01 - Pat the chicken thighs dry with paper towels. Rub them thoroughly with lime juice, salt, and black pepper. Set aside.
02 - In a large mixing bowl, whisk together Greek yogurt, minced garlic, minced ginger, ground cumin, smoked paprika, ground turmeric, and ground cayenne pepper until the mixture is smooth and well combined.
03 - Add the prepared chicken thighs to the marinade, turning to coat each piece thoroughly on all sides. Cover the bowl with plastic wrap and refrigerate for at least 6 hours, preferably overnight or up to 24 hours for deeper flavor development.
04 - Preheat your oven's broiler to high setting, or set the oven to 450°F if broiling is not available.
05 - Line a baking sheet with aluminum foil or parchment paper. Remove marinated chicken thighs from the refrigerator and arrange them in a single layer on the prepared baking sheet, ensuring pieces are not touching or crowded.
06 - Place the baking sheet under the broiler or in the preheated oven and cook for 15 to 20 minutes until the tops are dry and charred in spots. Flip the chicken thighs carefully, then cook for an additional 10 minutes until fully cooked through with slight charring on both sides.
07 - Remove the baking sheet from the oven and let the cooked chicken rest for 5 minutes. Slice and serve hot with lemon wedges, fresh salad, rice, or naan.

# Expert Advice:

01 -
  • The chicken stays ridiculously tender and moist even though it's marinated for hours, because thighs are forgiving like that.
  • You get that restaurant-quality charred, crispy exterior without needing a tandoor or fancy equipment.
  • It's naturally keto-friendly and low-carb, so you can serve it guilt-free to people watching their intake.
  • The flavor deepens the longer it sits, so you can marinate it the night before and barely lift a finger on cooking day.
02 -
  • Don't skip drying the chicken before you rub it with lime juice—any surface moisture prevents proper browning and creates steam instead of that gorgeous char you're after.
  • Greek yogurt is thicker and more stable in heat than regular yogurt, which is why it's non-negotiable here; regular yogurt will separate and won't cling to the chicken the same way.
  • Marinating overnight isn't just a suggestion—it's when the magic happens, and you'll taste a dramatic difference between 6 hours and 24 hours.
  • Watch the broiler carefully because every oven runs differently; some broilers char in 12 minutes, others need the full 20, so don't walk away and assume timing.
03 -
  • If you want extra smokiness and you have a gas stove, carefully hold the cooked chicken with tongs over a flame for just a few seconds per side—this adds another layer of depth but watch your fingers.
  • Don't marinate for longer than 24 hours because the acid in the lime juice will eventually start breaking down the meat's texture in a way that becomes mushy rather than tender.
  • Substitute chicken breasts if thighs aren't available, but watch your cooking time closely because they'll cook faster and dry out more easily; start checking at 12 minutes instead of 15.
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