tandoori chicken

Grilled Tandoori Chicken Thighs

  • Author: Robyn


  • 1 lb chicken thighs
  • 1 cup plain low fat greek yogurt
  • 2 tbs fresh lemon juice (or the juice of one lemon)
  • Zest of 1 large lemon
  • Tbsp. minced fresh ginger
  • 2 tsp minced garlic
  • 1 tsp ground turmeric (in a pinch you can use a dash of curry seasoning to add “color”
  • ½ tsp ground coriander
  • ½ tsp garam masala
  • sea salt – approx. ½ teaspoon
  • fresh ground pepper- the more the better


Combine all ingredients but the chicken to create the marinade. Marinate the chicken thighs in the yogurt dressing for a minimum of 30 minutes.

Heat a grill to 400 degrees and create a direct and indirect cooking zone. Coat the grill grates with canola oil or grill spray so the chicken does not stick. Next, grill the chicken thighs on indirect heat for 4 minutes each side or until the internal temperature registers 160 degrees with a meat thermometer (I recommend a thermapen).

Next, grill the chicken on direct heat for 2 minutes per side to crisp the skin. Remove from heat and tent under foil for 10 minutes.

Goes great with a green salad with Tahini dressing and grilled veggies.

Healthy Electric Smoker Cookbook by GrillGirl Robyn

Sign up to be included in my MONTHLY GIVEAWAY!

Sign up for my monthly newsletter to get great recipes in your inbox, as well as get automatically included in my monthly giveaway of my cookbook, and this month's featured BBQ rub!

You have Successfully Subscribed!

Pin It on Pinterest

Share This