Tandoori Chicken Thighs Smoky (Print version)

Succulent chicken thighs marinated in spiced yogurt and roasted to a smoky, charred finish bursting with flavor.

# 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

# Directions:

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 Tips:

01 -
  • Chicken thighs stay impossibly juicy even under intense heat, so there's zero risk of drying out.
  • The yogurt marinade does all the heavy lifting—you literally just mix, coat, wait, and roast.
  • It's keto-friendly and naturally low-carb, so you can eat generously without the guilt.
  • The aroma while it cooks will have everyone hovering around your kitchen before dinner is ready.
02 -
  • Don't skip the drying step before marinating—any surface moisture will steam instead of char, and you'll lose that crucial smoky crust.
  • The broiler's intensity varies wildly between ovens, so start checking around the 12-minute mark to avoid burnt exteriors with cold insides.
  • If you notice the tops charring too quickly, move the rack down one position and add a few minutes to the cooking time.
03 -
  • If your broiler tends to be aggressive, tent the chicken loosely with foil for the first 10 minutes, then remove it to let the char develop—this prevents burnt outside, cold inside.
  • For extra smokiness that borders on obsessive, briefly hold the cooked chicken with tongs over a gas flame to char it one more time (carefully, obviously).
  • Substitute chicken breasts if that's what you have, but check for doneness at the 12-minute mark since they cook faster than thighs.
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