Tandoori Chicken
Tandoori chicken is a bold, flavor-packed chicken recipe marinated in greek yogurt and tandoori spices, then roasted until juicy with lightly charred edges.
Ingredients
- 2 pounds chicken thighs, skin-on bone-in
- 1 cup greek yogurt
- 3 tablespoons lemon juice
- 2 tablespoons olive oil
- 4 garlic cloves, minced
- 1 tablespoon ginger, grated
- ¼ cup tandoori spice mix
Instructions
- In a large mixing bowl, whisk together Greek yogurt, lemon juice, olive oil, garlic, ginger, and tandoori spice until smooth.
- Pat chicken thighs dry with paper towels. Make 2–3 shallow slits in each piece to help the marinade penetrate.
- Add chicken to the bowl and coat thoroughly with marinade. Cover and refrigerate for at least 2 hours, preferably overnight, for best flavor.
- Preheat oven to 425°F. Line a baking sheet with foil and place a wire rack on top. Arrange chicken on the rack.
- Roast for 35–40 minutes, or until chicken reaches an internal temperature of 165°F and skin is crisp with charred edges.
- Remove from oven and let rest for 5 minutes before serving. Garnish with lemon wedges and fresh cilantro if desired.
Nutrition
Notes
- Pat the chicken dry first: Dry chicken helps the marinade cling better and helps the skin crisp in the oven.
- Cut shallow slits: A few slits let the marinade soak in deeper so the chicken tastes flavorful all the way through.
- Marinate longer for best flavor: Two hours works, but overnight gives the most authentic tandoori taste.
- Use a rack: Roasting on a wire rack helps hot air circulate so the skin browns and crisps instead of steaming.
- Rest before serving: Let the chicken rest for 5 minutes so the juices stay in the meat when you cut into it.
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