North Indian Tandoori-Spiced Grilled Chicken Thighs

By AislePrompt Editorial · Published 2026-05-24 · Updated 2026-05-24

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Juicy chicken thighs marinated in a fragrant blend of yogurt and tandoori spices, then grilled to smoky perfection. This Indian-inspired chicken recipe (high protein), ready in about 30 minutes, pairs bone-in chicken thighs, plain yogurt, garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 15 min Serves 6 Indian cuisine 320 cal/serving

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Ingredients

6 pieces (about 2 lbs) bone-in chicken thighs
1 cup plain yogurt
4, minced garlic cloves
1 tbsp, grated ginger
2 tbsp tandoori masala spice blend
1 tsp ground cumin
1 tsp ground coriander
1 tsp paprika
2 tbsp lemon juice
1 1/2 tsp salt
2 tbsp vegetable oil

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Instructions

Step 1: In a large bowl, combine 1 cup plain yogurt, 4 minced garlic cloves, 1 tbsp grated ginger, 2 tbsp tandoori masala, 1 tsp ground cumin, 1 tsp ground coriander, 1 tsp paprika, 2 tbsp lemon juice, and 1 1/2 tsp salt. Mix until smooth.
Step 2: Add 6 bone-in chicken thighs (about 2 lbs) to the marinade and coat thoroughly. Cover and refrigerate for at least 4 hours, preferably overnight.
Step 3: Preheat grill to medium-high (about 400°F). Brush 2 tbsp vegetable oil on the grill grates to prevent sticking.
Step 4: Remove chicken from marinade, letting excess drip off, and place on the grill. Cook for 6-7 minutes per side, flipping once, until internal temperature reaches 165°F and juices run clear, with slightly charred edges.
Step 5: Remove chicken from grill and let rest for 5 minutes before serving to retain juices.