Tandoori Chicken Thighs (Printable)

Spiced yogurt-coated chicken thighs cooked for a smoky, charred finish. Ideal for flavorful, low-carb meals.

# What You’ll Need:

→ Chicken

01 - 1.5 pounds boneless, skinless chicken thighs

→ Marinade

02 - 1 lime, juiced
03 - 3/4 teaspoon table salt
04 - 3/4 teaspoon ground black pepper
05 - 7 ounces plain Greek yogurt
06 - 5 cloves garlic, minced
07 - 1 tablespoon fresh ginger, minced
08 - 1 tablespoon ground cumin
09 - 1 tablespoon smoked paprika
10 - 1 teaspoon ground turmeric
11 - 1/2 teaspoon ground cayenne pepper

# Steps:

01 - Pat the chicken thighs dry. Rub them all over with lime juice, salt, and black pepper. Set aside.
02 - In a large mixing bowl, whisk together Greek yogurt, garlic, ginger, cumin, smoked paprika, turmeric, and cayenne until smooth.
03 - Add the chicken thighs to the marinade, turning to thoroughly coat each piece. Cover the bowl and refrigerate for at least 6 hours, preferably overnight up to 24 hours.
04 - Preheat your oven's broiler on high, or set the oven to 450°F if broiling is not available.
05 - Line a baking sheet with aluminum foil or parchment paper. Arrange the marinated chicken thighs in a single layer, ensuring they are not crowded.
06 - Cook under the broiler or bake for 15 to 20 minutes, or until the tops are dry and charred in spots. Flip the chicken, then cook for an additional 10 minutes, or until fully cooked through and slightly charred.
07 - Remove from oven, rest for 5 minutes, then slice and serve hot with lemon wedges, salad, rice, or naan as desired.

# Expert Advice:

01 -
  • The chicken stays impossibly juicy despite the high heat, thanks to the yogurt marinade acting like an edible armor.
  • You get that restaurant-quality char and smokiness without needing a tandoor or even a grill—your oven broiler does all the work.
  • It's naturally keto-friendly and low-carb, so you don't have to think twice about what to serve alongside it.
  • The flavor deepens the longer it marinates, meaning you can prep it the night before and let time do the heavy lifting.
02 -
  • Don't skip patting the chicken dry at the very beginning—that single step is what separates steamed chicken from properly charred chicken.
  • If your broiler seems lazy or your oven runs cool, bump the temperature to 475°F (245°C) and check earlier; every oven behaves differently, so trust your eyes over the timer.
  • The yogurt marinade will look thin at first but the chicken's own moisture blends with it as it sits, creating a thicker coating by the time you cook it.
03 -
  • If you have access to a gas stove, you can briefly hold the cooked chicken pieces directly over the flame with tongs for an extra layer of smokiness that rivals a grill.
  • Make a double batch and freeze the marinated (but uncooked) chicken in individual portions so you can cook just what you need on busy weeknights.
  • The leftover tandoori chicken shreds beautifully and makes incredible sandwiches, grain bowls, or salads the next day—though it rarely lasts that long in my house.
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