Tandoori chicken with spices (Printable)

Succulent chicken thighs infused with a vibrant blend of spices and yogurt, roasted to smoky perfection.

# What You'll Need:

→ 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

# Method:

01 - Pat the chicken thighs dry. Rub them thoroughly with lime juice, salt, and black pepper. Set aside.
02 - In a large mixing bowl, whisk together Greek yogurt, garlic, ginger, cumin, smoked paprika, turmeric, and cayenne until smooth and well combined.
03 - Add the chicken thighs to the marinade, turning to thoroughly coat each piece. Cover the bowl and refrigerate for at least 6 hours, preferably overnight up to 24 hours.
04 - Preheat your oven's broiler on high, or set the oven to 450°F if broiling is not available.
05 - Line a baking sheet with aluminum foil or parchment paper. Arrange the marinated chicken thighs in a single layer, ensuring they are not crowded.
06 - Cook under the broiler or bake for 15 to 20 minutes, or until the tops are dry and charred in spots.
07 - Flip the chicken, then cook for an additional 10 minutes, or until fully cooked through and slightly charred.
08 - Remove from oven and rest for 5 minutes, then slice and serve hot with lemon wedges, salad, rice, or naan as desired.

# Expert Advice:

01 -
  • Chicken thighs stay impossibly juicy while the spiced yogurt creates a crispy, charred exterior that somehow feels both indulgent and clean.
  • The marinade does almost all the heavy lifting—six hours of flavor development means minimal hands-on cooking time when guests arrive.
  • One pan, one broiler, zero complicated techniques: this is restaurant-quality cooking that doesn't demand a culinary degree.
02 -
  • Don't skip the initial lime and salt rub on the raw chicken—it seasons the meat itself, not just the surface, and creates the foundation for everything the marinade will do.
  • The longer the marinade sits, the deeper the flavor develops, but even six hours creates a difference that'll surprise you; overnight is the sweet spot where the yogurt has fully tenderized the meat.
  • Broiler heat is aggressive and unpredictable, so keep your eyes on the chicken after the first eight minutes and check for charring rather than relying on a timer alone.
03 -
  • If your broiler runs particularly hot, move the rack down a notch or cover the chicken loosely with foil for the first few minutes to prevent burning before the inside cooks through.
  • Bone-in chicken thighs will take slightly longer but reward you with even deeper flavor and juicier meat; if you have them, add 5 to 8 minutes to the cooking time and check for doneness carefully.
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