Description
This Tandoori Chicken recipe features succulent boneless skinless chicken thighs marinated in a flavorful blend of Greek yogurt, lime juice, and traditional Indian spices including cumin, smoked paprika, turmeric, and cayenne. Broiled to perfection, the chicken develops a smoky, charred exterior while remaining juicy inside. Perfect for an easy weeknight dinner or a special meal, this dish brings authentic tandoori flavors to your oven.
Ingredients
Scale
Chicken and Marinade
- 1.5 pounds boneless skinless chicken thighs
- 1 lime, juiced
- 3/4 teaspoon table salt
- 3/4 teaspoon ground black pepper
- 1 (7-ounce) container plain Greek yogurt
- 5 cloves garlic, minced
- 1 tablespoon minced fresh ginger
- 1 tablespoon ground cumin
- 1 tablespoon smoked paprika
- 1 teaspoon ground turmeric
- 1/2 teaspoon ground cayenne pepper
Instructions
- Marinate Chicken: Rub the chicken thighs evenly with salt, pepper, and freshly squeezed lime juice. In a large mixing bowl, combine the plain Greek yogurt, minced garlic, minced ginger, ground cumin, smoked paprika, ground turmeric, and cayenne pepper. Add the chicken thighs to this marinade and thoroughly coat each piece. Cover the bowl with plastic wrap and refrigerate for 6 to 24 hours to allow deep flavor penetration.
- Prepare for Cooking: About 20 minutes before cooking, preheat your oven’s broiler or set the oven rack so the chicken will be about 6 inches from the heat source, and preheat to high heat (450°F). Line a baking sheet with aluminum foil or parchment paper to prevent sticking and facilitate clean-up. Arrange the marinated chicken thighs on the baking sheet in a single layer, ensuring they do not overlap for even cooking.
- Cook Chicken: Place the baking sheet under the broiler and cook the chicken thighs for approximately 15 to 20 minutes until the top surface is dry with some charred edges developing, indicative of the smoky tandoori effect. Flip each piece carefully and continue broiling for an additional 10 minutes or until the chicken is completely cooked through and reaches an internal temperature of 165°F. Remove from oven and let rest for a few minutes before serving.
Notes
- Marinating the chicken for at least 6 hours improves tenderness and flavor, but for the best results, marinate overnight.
- Use boneless, skinless thighs for juicier meat that cooks evenly under the broiler.
- If you don’t have a broiler, you can bake the chicken at 450°F for about 25-30 minutes, flipping halfway through.
- Adjust cayenne pepper quantity to control the heat level according to your preference.
- Serve with naan bread, rice, or a fresh cucumber salad for a complete meal.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Indian
Keywords: tandoori chicken, Indian chicken recipe, broiled chicken, yogurt marinated chicken, spicy chicken thighs
