Quick Tandoori Chicken Thighs

Serves four to six.

by Domenica Marchetti
from Fine Cooking
Issue 100
Last Edit Date: 3/31/2010 4:30:12 PM

Fire up your grill for this Indian-inspired dinner. While the grill heats, the chicken soaks in a yogurt-and-spice marinade which helps tenderize the meat and brings lots of tangy flavor to the dish.

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1 cup plain low-fat yogurt
2 Tbs. fresh lemon juice
1 Tbs. minced fresh ginger
2 tsp. minced garlic
1 tsp. ground turmeric
1/2 tsp. ground coriander
1/2 tsp. ground cumin
1/2 tsp. garam masala
Kosher salt and freshly ground black pepper
8 skin-on, bone-in chicken thighs
Vegetable oil for the grill

In a large bowl, whisk the yogurt, lemon juice, ginger, garlic, turmeric, coriander, cumin, garam masala, 1/2 tsp. salt, and several grinds of black pepper. Add the chicken thighs to the marinade and turn to coat them thoroughly. Cover and refrigerate while you heat the grill.

Prepare a medium gas or charcoal grill fire. If you are using a charcoal grill, spread the hot coals across two-thirds of the bottom grate and leave the remaining portion clear. If you are using gas, turn one of the burners to low to create a cooler zone. Scrub the grill grate with a wire brush and then use a paper towel to wipe it with oil.

Remove the chicken thighs from the marinade and wipe off the excess (don’t worry if some remains). Put the chicken, skin side down, directly over the hot part of the grill and grill, covered, until the skin is browned, 3 to 4 minutes (don’t leave the grill at this point because flare-ups may occur; if they do, move the chicken away from the flame).

Flip the chicken and grill until well browned on the second side, 3 to 4 minutes. Move the thighs to the cooler part of the grill and continue to grill, covered, until their internal temperature registers 165°F on an instant-read thermometer, 10 to 15 minutes more.

Serving Suggestions

Serve with basmati rice and Cabbage & Carrot Stir-Fry. For dessert, try Mango Lassi Parfaits or simply sliced mango drizzled with sweetened coconut milk.

nutrition information (per serving):
Calories (kcal): 210; Fat (g): 13; Fat Calories (kcal): 120; Saturated Fat (g): 3.5; Protein (g): 21; Monounsaturated Fat (g): 5; Carbohydrates (g): 1; Polyunsaturated Fat (g): 3; Sodium (mg): 105; Cholesterol (mg): 80; Fiber (g): 0;

Photo: Scott Phillips

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by CUParent, 5/13/2011I thought this was excellent. I followed another reviewers suggestion and doubled the spices. I did marinate overnight. I tried both thighs (excellent) and a boneless and skinless breast (didn't like, too bland and tough). I would definitely make again. LOVED the Cabbage and Carrot stir fry and Mango Lassi Parfait.

by thecrazygourmand, 4/8/2011These were very good, although I did make a couple changes. First off, I used whole milk greek yogurt as that is what I had, and I increased all of the spices and salt by double at least. My recommendation is to keep adding spices and salt until it reaches your liking. I agree that marinating at least an hour would make them even better, but I did a 20 minute marinade and they were still delicious. I paired mine with spiced Basmati rice with golden raisins and pistachios and for dessert, I made the Mango Lassi Parfaits, also on this site, and they were fabulous! A perfect ending to the meal! The chicken and parfaits will now be added to the regular rotation!

by IL, 4/6/2011Tasty marinade but increasing the time for marinating would greatly enhance the flavour of the chicken thighs.

by BoatCook, 12/24/2010I was surprised to find this to be pretty bland. The chicken didn't seem to retain much of the flavor. Fine Cooking has another Chicken Tandoori recipe that is much better. I think it utilized skinless thighs which may allow the chicken to absorb more of the marinade.

by shannonl, 8/6/2010Loved the flavors, but a bit mild on taste even though I marinaded overnight

by highheat, 3/7/2010excellent and quick to make, especially if prepared the day before and marenated overnight.

by dragnonfly57, 8/20/2009What more could you ask for delicious, quick and easy. The day my magazine arrived I decided to make this dish, but I had pork medallions thawing so I decided to use them instead. It worked out well, as there wasn’t one left.

by LisaL55, 8/16/2009I made this dish on Monday. And again on Thursday. Then again on Saturday. It's our new favorite chicken dish. Easy, quick, and delicious! Thanks again Fine Cooking!