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Tandoori Chicken Thighs


May 2012 Cooking Light

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Rate this recipe 4.4/5 (29 Votes)


  • 1 cup plain 2% reduced-fat Greek yogurt
  • 1/4 cup grated onion
  • 1 1/2 tablespoons grated peeled fresh ginger
  • 1 tablespoon ground cumin
  • 1 teaspoon ground red pepper
  • 1/2 teaspoon ground turmeric
  • 5 garlic cloves, minced
  • 8 skinless, boneless chicken thighs
  • 1/2 teaspoon kosher salt
  • 1 tablespoon canola oil


Servings 4
Preparation time 28mins
Cooking time 150mins


Step 1

1. Combine first 7 ingredients in a bowl, stirring well. Scrape the yogurt mixture into a large zip-top plastic bag. Add the chicken to yogurt mixture in bag; seal. Marinate in refrigerator for 2 hours. Remove chicken from bag; discard marinade. Sprinkle both sides of chicken evenly with salt.
2. Preheat grill to medium-high heat.
3. Brush grill rack with oil. Arrange chicken on grill rack. Grill 6 minutes on each side or until done.


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