Best 3 Grilled Chicken Thighs Tandoori Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

Tandoori chicken thighs are a flavorful and succulent dish that combines the rich, smoky taste of tandoori marinade with the tender texture of chicken thighs. Originating from the Indian subcontinent, this dish is traditionally prepared in a tandoor, a cylindrical clay oven, but can be easily recreated at home using a grill or oven. Our collection of recipes provides a range of options for making grilled chicken thighs tandoori style, each offering unique variations on the classic marinade and cooking techniques. Explore our selection to find the perfect recipe for your taste and dietary preferences, whether you prefer a classic yogurt-based marinade, a gluten-free option, or a vegan alternative.

Check out the recipes below so you can choose the best recipe for yourself!

GRILLED TANDOORI CHICKEN



Grilled Tandoori Chicken image

Provided by Food Network

Categories     main-dish

Time 54m

Yield 4 servings

Number Of Ingredients 15

1 (4 to 4 1/2 pound) chicken, cut into 8 pieces, skin removed
2 tablespoons vegetable oil
1/2 cup chopped white onion
2 tablespoons chopped garlic
2 tablespoons chopped ginger
1 teaspoon finely chopped serrano or jalapeno pepper, stem and seeds removed
1 tablespoon paprika
11/2 teaspoons salt
1 teaspoon ground cumin
1 teaspoon turmeric
1 teaspoon ground coriander
1 teaspoon garam masala
1/2 teaspoon cayenne
1/2 cup plain yogurt
1 tablespoon fresh lemon juice

Steps:

  • With a fork, prick holes in the chicken pieces. Using a knife, cut diagonal slices 1-inch apart, and 1/2-inch deep into the larger pieces. Place the chicken in a baking dish.
  • In a blender, combine the oil, onion, garlic, ginger, pepper, and process on high speed to a paste. Add the paprika, salt, cumin, turmeric, coriander, garam masala, and cayenne, and process until well blended. Add the yogurt and lemon juice, and process to a smooth sauce, scraping down the sides to combine all the ingredients. Pour the marinade over the chicken. Turn to coat evenly, rubbing the marinade into the holes and slits. Cover tightly with plastic wrap, refrigerate for at least 4 hours, and up to 24 hours, turning occasionally.
  • Preheat a grill.
  • Remove the chicken from the marinade. Place on the grill and cook for 8 to 10 minutes on the first side. Turn, baste as needed, and cook on the second side for 8 to 10 minutes. Turn and continue cooking, as necessary until the chicken is cooked through, but still tender, about 25 to 30 minutes. (Alternately, bake in a preheated 425 degrees F oven on a baking sheet for 35 minutes.)

GRILLED TANDOORI CHICKEN



Grilled Tandoori Chicken image

Recreate this Indian favorite QUICKLY and EASILY at home! This tandoori chicken is super juicy, flavorful, and you'll LOVE IT!!

Provided by Averie Sunshine

Categories     30-Minute Meals

Time 1h

Number Of Ingredients 21

1/2 cup (5 ounces) Greek yogurt (I used 0% fat)
2 to 3 tablespoons olive oil
4 to 5 cloves garlic, finely minced or pressed
2 tablespoons lemon juice
1 tablespoon garam masala
1 tablespoon paprika (I used smoked paprika)
1 teaspoon turmeric
1 teaspoon cumin
1 teaspoon coriander
1 teaspoon ground ginger
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
1/4 teaspoon cayenne pepper, optional and to taste
1 to 1.25 pounds boneless skinless chicken breasts (I used breast tenders which cook very quickly to save time)
about 2/3 cup (6 ounces) Greek yogurt (I used 0% fat)
2 tablespoons olive oil
2 tablespoons apple cider vinegar
2 tablespoons honey, or to taste
1 teaspoon kosher salt, or to taste
1/2 teaspoon freshly ground black pepper, or to taste
1/4 cup fresh cilantro finely minced for garnishing, optional

Steps:

  • Add all ingredients to a gallon-sized ziptop bag, seal, and squish the chicken around to coat it well and evenly. Place bag in the fridge and marinate for at least 30 minutes (if you can plan ahead and marinate overnight, even better).
  • Preheat grill to medium-high. Remove chicken from the bag using tongs and place it on the grill; discard the bag and extra marinade. Grill chicken on each side for about 4 to 5 minutes or until done. Because I used breast tenders, they cook very quickly, in about 8 minutes total. Large breasts will take longer to grill. After chicken is done, set aside to rest. While it rests, make the dipping sauce.
  • To a small bowl, add all ingredients except cilantro, and whisk to combine. Taste, check for seasoning balance and desired consistency, and if necessary add more salt, pepper, oil, honey, etc. to taste.
  • Optionally garnish the chicken with cilantro before serving it with the dipping sauce on the side. Chicken is best fresh but will keep airtight in the fridge for up to 5 days; dipping sauce will keep airtight for up to 1 week in the fridge.

Nutrition Facts : Calories 511 calories, Carbohydrate 19 grams carbohydrates, Cholesterol 128 milligrams cholesterol, Fat 25 grams fat, Fiber 2 grams fiber, Protein 54 grams protein, SaturatedFat 4 grams saturated fat, ServingSize 1, Sodium 1269 milligrams sodium, Sugar 11 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 19 grams unsaturated fat

TANDOORI CHICKEN THIGHS



Tandoori Chicken Thighs image

I spent time in India and love reminders of this vibrant culture, so this tandoori chicken makes me happy. Served with warmed naan bread and a cool tomato and cucumber salad, it's a whole meal. -Claire Elston, Spokane, Washington

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 9

1 cup reduced-fat plain yogurt
1 tablespoon minced fresh gingerroot
1 teaspoon ground cumin
1 garlic clove, minced
3/4 teaspoon kosher salt
1/2 teaspoon curry powder
1/2 teaspoon pepper
1/4 teaspoon cayenne pepper
4 boneless skinless chicken thighs (about 1 pound)

Steps:

  • In a small bowl, mix the first eight ingredients until blended. Add chicken to marinade; turn to coat. Let stand 10 minutes., Place chicken on greased grill rack. Grill, covered, over medium heat 6-8 minutes on each side or until a thermometer reads 170°.

Nutrition Facts : Calories 193 calories, Fat 9g fat (3g saturated fat), Cholesterol 78mg cholesterol, Sodium 333mg sodium, Carbohydrate 4g carbohydrate (3g sugars, Fiber 0 fiber), Protein 23g protein. Diabetic Exchanges

Tips:

  • For the best flavor, use bone-in, skin-on chicken thighs.
  • To make the tandoori marinade, use a combination of yogurt, spices, and herbs. Be sure to let the chicken marinate for at least 30 minutes, or up to overnight.
  • If you don't have a tandoor oven, you can grill the chicken thighs over high heat on a gas or charcoal grill. Just be sure to keep the chicken close to the heat so that it cooks evenly.
  • Serve the grilled chicken thighs with your favorite sides, such as rice, naan bread, or salad.

Conclusion:

Grilled chicken thighs tandoori is a delicious and easy-to-make dish that is perfect for a summer cookout. The chicken is marinated in a flavorful yogurt-based sauce and then grilled until cooked through. The result is a juicy and tender chicken that is sure to please everyone at your table. So next time you're looking for a new way to cook chicken, give grilled chicken thighs tandoori a try.

Related Topics