Tandoori-Spiced Grilled Chicken Thighs with Mint Yogurt Sauce

By AislePrompt Editorial · Published 2026-06-17 · Updated 2026-06-17

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 tandoori spices and grilled to perfection, served with a cooling mint yogurt sauce. This Indian-inspired chicken recipe, ready in about 35 minutes, pairs chicken thighs, boneless skinless, plain yogurt, garlic cloves, minced for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 4, 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: 20 min Serves 4 Indian cuisine 320 cal/serving

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Ingredients

1.5 pounds chicken thighs, boneless skinless
1 cup plain yogurt
4 garlic cloves, minced
1 tablespoon ginger, grated
2 tablespoons tandoori masala
1 teaspoon ground cumin
1 teaspoon ground coriander
2 tablespoons lemon juice
1 teaspoon salt
2 tablespoons vegetable oil
1/4 cup fresh mint leaves, chopped
2 tablespoons cilantro leaves, chopped
1/2 cup plain yogurt for sauce
1 tablespoon lemon juice for sauce
1/4 teaspoon salt for sauce
1/8 teaspoon black pepper for sauce

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Instructions

Step 1: In a large bowl, combine 1 cup plain yogurt, 4 minced garlic cloves, 1 tablespoon grated ginger, 2 tablespoons tandoori masala, 1 teaspoon ground cumin, 1 teaspoon ground coriander, 2 tablespoons lemon juice, 1 teaspoon salt, and 2 tablespoons vegetable oil. Mix well to form a marinade.
Step 2: Add 1.5 pounds boneless skinless chicken thighs to the marinade, coating thoroughly. Cover and refrigerate for at least 4 hours or overnight to let flavors develop.
Step 3: Preheat grill or grill pan to medium-high heat (about 400°F). Remove chicken from marinade, shaking off excess, and grill for 6-8 minutes per side until the internal temperature reaches 165°F and the edges are slightly charred.
Step 4: While chicken cooks, prepare the mint yogurt sauce by combining 1/2 cup plain yogurt with 1/4 cup chopped fresh mint leaves, 2 tablespoons chopped cilantro, 1 tablespoon lemon juice, 1/4 teaspoon salt, and 1/8 teaspoon black pepper. Stir until smooth.
Step 5: Serve the grilled chicken thighs hot with a generous dollop of mint yogurt sauce on the side.