Tandoori Chicken Thighs Spiced (Printable Version)

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

# 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 to Follow:

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 15-20 minutes, or until the tops are dry and charred in spots.
07 - Flip the chicken, then cook for an additional 10 minutes, or until fully cooked through and slightly charred.
08 - Remove from oven, rest for 5 minutes, then slice and serve hot with lemon wedges, salad, rice, or naan as desired.

# Additional Tips::

01 -
  • The marinade does most of the work while you go about your day, making this feel like cheating when guests arrive.
  • Chicken thighs stay juicy and forgiving, unlike breasts which can dry out if you blink wrong.
  • It's naturally keto and low-carb without tasting like a sacrifice—just pure, smoke-kissed flavor.
  • The whole process from pan to plate takes barely 30 minutes once you're ready to cook.
02 -
  • Broilers vary wildly in intensity—keep an eye on your chicken the first time you make this, as some will char in 12 minutes while others need 25.
  • Don't skip patting the chicken dry at the start; wet chicken won't brown properly and you'll lose that crucial textural contrast between the charred exterior and juicy interior.
03 -
  • If your oven's broiler runs cool, bake at 475°F (246°C) instead—you'll get better browning and fewer pale spots.
  • The smoked paprika is what tricks your brain into tasting char and smoke even in an oven; don't replace it with regular paprika or the whole profile shifts.
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