Grilled Tandoori Chicken

Cool, tangy yogurt and lots of spices give these grilled chicken thighs plenty of irresistible flavor!

School is right around the corner. Literally right around the corner for my kids (like this week!), but I'm not giving up on summer yet. I mean even though school is starting, it's technically summer for another month. Which means I'll be grilling anything and everything, enjoying all the fresh fruits and veggies that I can, and eating lots and lots of ice cream.

Speaking of grilling, let's talk about this tandoori chicken. I've had tandoori chicken at restaurants before, but never tried making it at home. I didn't realize just how easy it is to make! Using creamy, tangy Greek yogurt and delicious Indian spices as a marinade, these chicken thighs came out tender and juicy and full of amazing flavor.

Since the chicken marinates overnight, this makes a perfect weeknight meal. Fire up the grill when you get home from work, cook the chicken while making a couple of easy sides, and dinner is served. Better yet, eat your meal outside for a fun dinner al fresco! 

I roasted baby potatoes and added fresh Parmesan before serving, and also cooked up a quick side of couscous. Dinner was on the table in 30 minutes! 

So, are you ready to try this delicious grilled tandoori chicken for yourself?

Grilled Tandoori Chicken
Author: Sarah Bates | The Chef Next Door
Serves 4
Print this recipe

Ingredients: 
2 cups plain Greek yogurt
Juice of one lemon 
2 tsp minced garlic
1 tsp salt
1 tsp ground coriander
1 tsp ground turmeric
1/2 tsp ground cumin
1/2 tsp pepper
1/2 tsp cayenne pepper
8 boneless skinless chicken thighs
Fresh parsley, if desired

In a large bowl, whisk the yogurt with the lemon juice, garlic, and all of the spices until smooth. Add the chicken thighs and turn to coat them all. Cover and refrigerate overnight.

Preheat the grill to medium-high heat. Place the marinade-coated chicken pieces on the grill and grill until cooked through, about 12 minutes per side. Transfer the chicken to a platter, sprinkle with fresh parsley, if desired, and serve immediately. Serve with couscous and roasted potatoes on the side, if desired.

Bon Appetit!

I'm proud to partner with the United Dairy Industry of Michigan and I thank them for sponsoring this post! I was compensated for developing a recipe that's perfect for Dinner al Fresco. As always, all opinions are my own. UDIM, branded as Milk Means More, is the umbrella organization for the American Dairy Association and Dairy Council of Michigan. Their goal is to promote Michigan’s locally produced dairy products and reconnect consumers with the people behind their food.

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