Grilled Chicken Thighs Tandoori Recipe

Chicken thighs: Bone-in and skinless, these pieces are perfect for grilling and absorb the marinade well.

Yogurt: Plain yogurt acts as a tenderizer and adds a creamy texture to the marinade.

Lemon juice: Adds a tangy flavor and helps tenderize the chicken.

Ginger garlic paste: A blend of fresh ginger and garlic that adds depth and aroma to the marinade.

Garam masala: A spice blend that brings warmth and complexity to the dish.

Turmeric powder: Adds a vibrant color and earthy flavor.

Cumin powder: Provides a warm, nutty flavor that complements the other spices.

Paprika: Adds a mild heat and rich color to the marinade.

Salt: Enhances the overall flavor of the dish.

To achieve the best flavor and tenderness, make sure to score the chicken thighs lightly with a knife before marinating. This allows the marinade to penetrate deeper into the meat, ensuring that every bite is infused with the rich, aromatic spices. Additionally, using a meat thermometer can help you ensure the chicken is cooked to perfection; aim for an internal temperature of 165°F.

• bone-in, skinless chicken thighs - Substitute with boneless, skinless chicken thighs: Boneless thighs cook faster and are easier to eat, though they may be slightly less juicy.

• plain yogurt - Substitute with Greek yogurt: Greek yogurt is thicker and creamier, providing a richer marinade.

• lemon juice - Substitute with lime juice: Lime juice offers a similar acidity and tanginess, making it a suitable replacement.

• ginger garlic paste - Substitute with freshly grated ginger and minced garlic: Fresh ingredients can provide a more intense and aromatic flavor.

• garam masala - Substitute with curry powder: Curry powder has a different spice blend but can still provide a complex flavor profile.

• turmeric powder - Substitute with saffron: Saffron adds a unique flavor and color, though it is more expensive and should be used sparingly.

• cumin powder - Substitute with ground coriander: Ground coriander offers a different but complementary flavor profile.

• paprika - Substitute with cayenne pepper: Cayenne pepper adds heat and a different kind of spiciness, so use less if you want to avoid too much heat.

• salt - Substitute with soy sauce: Soy sauce adds saltiness along with umami, enhancing the overall flavor.

• Allow the grilled chicken thighs to cool completely before storing. This helps prevent condensation, which can lead to sogginess.
• Place the cooled chicken thighs in an airtight container or wrap them tightly in aluminum foil or plastic wrap. This will help maintain their moisture and flavor.
• Store the wrapped or containerized chicken thighs in the refrigerator if you plan to consume them within 3-4 days. This keeps them fresh and ready for a quick reheat.
• For longer storage, place the wrapped chicken thighs in a freezer-safe bag or container. Label the bag with the date to keep track of their storage time.
• When freezing, ensure the chicken thighs are laid out in a single layer to prevent them from sticking together. Once frozen, you can stack them to save space.
• To reheat refrigerated chicken thighs, preheat your oven to 350°F (175°C). Place the chicken on a baking sheet and cover with foil to prevent drying out. Heat for about 15-20 minutes or until warmed through.
• For frozen chicken thighs, thaw them in the refrigerator overnight before reheating. This ensures even heating and maintains the texture.
• Alternatively, you can reheat the chicken thighs directly from frozen in the oven. Preheat to 350°F (175°C), place the chicken on a baking sheet, cover with foil, and heat for 25-30 minutes or until fully warmed.
• If you prefer a quicker method, use the microwave. Place the chicken thighs on a microwave-safe plate, cover with a microwave-safe lid or another plate, and heat on medium power in 1-2 minute intervals until hot.
• To retain the grilled texture, you can finish reheating the chicken thighs on a hot grill or in a hot skillet for a few minutes on each side. This will help crisp up the edges and enhance the flavors.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Place the grilled chicken thighs on a baking sheet lined with aluminum foil.
  3. Cover the chicken with another piece of foil to retain moisture.
  4. Heat for about 15-20 minutes or until the chicken is warmed through.
  5. For a bit of extra char, remove the top foil for the last 5 minutes.

• Stovetop Method:

  1. Heat a non-stick skillet over medium heat.
  2. Add a splash of olive oil or a small knob of butter.
  3. Place the chicken thighs in the skillet and cover with a lid.
  4. Heat for about 5-7 minutes on each side, or until thoroughly warmed.

• Microwave Method:

  1. Place the chicken thighs on a microwave-safe plate.
  2. Cover with a microwave-safe lid or another plate to prevent drying out.
  3. Heat on medium power for 2-3 minutes, checking halfway through to ensure even heating.
  4. If not fully heated, continue in 30-second intervals until warm.

• Air Fryer Method:

  1. Preheat the air fryer to 350°F (175°C).
  2. Place the chicken thighs in the air fryer basket in a single layer.
  3. Heat for 5-7 minutes, shaking the basket halfway through to ensure even heating.

• Sous Vide Method:

  1. Preheat your sous vide machine to 140°F (60°C).
  2. Place the chicken thighs in a vacuum-sealed bag or a ziplock bag using the water displacement method.
  3. Submerge the bag in the water bath and heat for about 30 minutes.
  4. For a crispy finish, sear the chicken in a hot skillet for 1-2 minutes on each side after reheating.

• Mixing bowl: A large bowl to combine and mix the marinade ingredients thoroughly.

• Whisk: To blend the yogurt, lemon juice, ginger garlic paste, and spices into a smooth marinade.

• Measuring spoons: To accurately measure out the spices and other ingredients.

• Tongs: To handle the chicken thighs while placing them on the grill and flipping them during cooking.

• Grill: The primary cooking equipment to grill the marinated chicken thighs to perfection.

• Grill brush: To clean the grill grates before cooking, ensuring a clean surface for the chicken.

• Meat thermometer: To check the internal temperature of the chicken thighs, ensuring they are fully cooked.

• Serving platter: To present the grilled chicken thighs once they are cooked and ready to serve.

• Plastic wrap: To cover the mixing bowl while the chicken is marinating in the refrigerator.

Prepare the marinade in advance: Mix the yogurt, lemon juice, and spices the night before to save time on the day of cooking.

Use a ziplock bag: Marinate the chicken thighs in a ziplock bag for easy cleanup and even coating.

Preheat the grill: Start preheating the grill while you take the chicken out of the fridge to save time.

Batch cooking: Grill extra chicken thighs and store them for quick meals throughout the week.

Use a meat thermometer: Ensure the chicken is cooked perfectly without having to cut and check repeatedly.