Ingredients
Equipment
Method
- Place the chicken thighs into a large bowl or dish with a lid. Using a sharp knife, cut several deep slashes into the skin side of each chicken thigh, cutting down towards the bone.
- Add the lemon juice, garlic, ginger, and salt. Mix thoroughly, making sure the mixture gets down into all of the cuts in the chicken.
- Sprinkle over the tandoori masala seasoning and toss until the chicken is evenly coated. Cover and marinate for 30 minutes.
- Add the Greek yogurt and mix until the chicken is completely coated.
- If using red food dye, add a few drops now and mix until evenly distributed through the marinade.
- Cover and refrigerate for at least 4 hours, preferably 24 hours.
- About 30 minutes before cooking, remove the chicken from the refrigerator.
- Preheat the grill to 400°F to 450°F. Set up a hotter direct-heat zone and a cooler indirect-heat zone. Clean and lightly oil the grill grates.
- Remove the chicken from the marinade and scrape off any very heavy clumps of yogurt. Place the chicken skin side down over direct heat and cook for 5 to 6 minutes until lightly charred with visible grill marks.
- Flip the chicken and move it to the cooler side of the grill. Close the lid and continue cooking until the thickest part reaches approximately 175°F on an instant-read thermometer, usually another 20 to 30 minutes. Juices should run clear. Rest for 5 minutes before serving.
Notes
- Bone-in, skin-on chicken thighs are the preferred option because they are budget friendly, flavorful, and stay juicy on the grill.
- Greek yogurt creates the thickest marinade and helps the seasoning cling to the chicken.
- Plain yogurt can be substituted but the marinade will be thinner.
- The optional red food dye is purely for appearance and helps recreate the bright red color often seen in British Indian takeaway tandoori chicken.
- A two-zone grilling setup helps prevent the yogurt marinade from burning before the chicken finishes cooking.
- Chicken thighs are technically safe at 165°F, but cooking them to around 175°F gives a more tender texture.
STORAGE
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Reheat in the microwave, oven, air fryer, or on the grill until hot throughout.
- Cooked chicken can be frozen for up to 3 months.
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Nutrition information is automatically calculated, so should only be used as an approximation.