Easy

Tandoori Chicken Thighs

Name: Tandoori Chicken Thighs
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Cuisine: Canadian
Ingredients: 8 whole bone-in, skin-on chicken thighs (about 1.2 kg total); 200 g plain Greek yogurt; 3 tbsp tandoori masala spice blend; 2 tbsp fresh lemon juice; 1 tbsp grated fresh ginger; 4 cloves garlic, minced; 1 tsp smoked paprika; 1 tsp kosher salt; 2 tbsp vegetable oil; 0.5 tsp ground cumin; 0.25 tsp cayenne pepper

30 min4506 cal

By Chef Marco Deluca·Red Seal Certified Chef|January 15, 2024

This Tandoori Chicken Thighs recipe is a Canadian favourite that brings incredible flavour to your dinner table with minimal effort. Perfect for busy weeknights or lazy weekend cooking, this dish features tender, juicy chicken paired with carefully balanced seasonings that the whole family will love. Whether you are meal prepping for the week or cooking for guests, this recipe delivers consistent, restaurant-quality results every time. Every step has been tested in Canadian kitchens using ingredients available at your local grocery store. With a prep time of just 15 minutes, you can have this delicious meal ready without spending hours in the kitchen. The combination of simple techniques and bold flavours makes this one of the most requested chicken recipes on our site. Bookmark this page and add it to your regular rotation — you will not be disappointed.

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Ingredients

Servings:

Instructions

👨‍🍳Chef's Notes

Yogurt Coat Cool

“For the deepest flavor, let the thighs marinate in the yogurt‑spice blend for at least three hours, then score the skin in a crosshatch pattern. Grill them over medium‑high indirect heat, turning once, so the exterior chars without drying the meat inside.”

About This Recipe

Tandoori Chicken Thighs have carved out a special place in Canadian kitchens, marrying the warmth of Indian spices with our love for hearty, home-cooked meals. The vibrant marinade of soy sauce, sesame oil, and fresh ginger infuses the chicken with rich, aromatic flavours, making it a go-to dish for busy weeknights and relaxed weekend gatherings alike. The tender, juicy chicken thighs practically melt in your mouth, while the slight kick from the garlic and the touch of sweetness from honey or brown sugar create a well-rounded experience that resonates with families across Canada.

What truly makes this dish shine is its versatility; you can throw it together in just 15 minutes, making it perfect for meal prep or unexpected guests. The balance of umami from the soy sauce and the freshness of the green onions makes this recipe not just a meal, but a delightful culinary experience. Canadians appreciate dishes that bring people together, and these Tandoori Chicken Thighs do just that, offering a taste of adventure right at home.

Tips for the Best Tandoori Chicken Thighs

To ensure your Tandoori Chicken Thighs turn out perfectly juicy, marinate the chicken for at least 30 minutes, or even overnight if you have the time. Cooking the thighs until they reach an internal temperature of 75°C (165°F) is essential for doneness, but be cautious not to overcook them as they can dry out quickly. A quick sear in a hot pan or on the grill helps to lock in moisture and creates a beautiful caramelized exterior, enhancing the overall flavour profile.

What to Serve With It

Serve your Tandoori Chicken Thighs alongside a refreshing cucumber salad to balance the spices, and consider pairing it with fragrant basmati rice or fluffy naan bread for a complete meal. A dollop of homemade raita, made from yogurt and mint, adds a cooling element that complements the dish beautifully. For a Canadian twist, you might even add some grilled corn on the side for that summer BBQ vibe.

Storage & Reheating

Leftovers of Tandoori Chicken Thighs can be stored in an airtight container in the fridge for up to three days. To reheat without drying them out, place the chicken in a covered dish in the oven at 175°C (350°F) until warmed through. If you want to freeze the dish, it can last up to three months; simply thaw in the fridge overnight before reheating to maintain its juicy texture.

Nutrition Per Serving

506

Calories

38g

Protein

20g

Fat

44g

Carbs

Fiber3g

Sugar3g

Sodium528mg

Frequently Asked Questions

Can I use chicken breasts instead of thighs for this recipe?+

Yes, you can use chicken breasts, but keep in mind that they may dry out faster than thighs. Adjust the cooking time and monitor the internal temperature closely to ensure they remain juicy.

What if I can't find sesame oil?+

If sesame oil isn't available, you can substitute it with canola or vegetable oil for marinating, although you'll miss that distinctive nutty flavour. Consider adding a sprinkle of sesame seeds before serving for a similar effect.

How spicy is this Tandoori Chicken?+

This recipe is designed to be mild, making it family-friendly. However, if you enjoy a bit of heat, consider adding cayenne pepper or chili powder to the marinade for an extra kick!

Can I make the marinade ahead of time?+

Absolutely! You can prepare the marinade a day in advance and store it in the fridge. Just add the chicken when you're ready to cook for a quick and flavorful meal.

What’s the best way to grill these chicken thighs?+

For grilling, preheat your grill to medium-high heat and cook the marinated chicken thighs for about 6-8 minutes per side, or until they reach the desired internal temperature of 75°C (165°F).

Recipe at a Glance

Prep:

15 min

Cook:

15 min

Total:

30 min

Servings:

Difficulty:

Easy

Pro Tips

1The longer you marinate (up to 8 hours), the more tender and flavourful the chicken becomes. The yogurt's acidity breaks down proteins while the spices permeate deeply.
2Scoring the skin before marinating creates channels for the spice mixture to reach the meat while also helping the skin crisp up beautifully during cooking.
3If using an oven instead of a grill, finish under the broiler for 2-3 minutes to achieve that characteristic charred appearance and smoky flavour.
4Leftover tandoori chicken thighs reheat exceptionally well and make excellent protein for salads, wraps, or grain bowls throughout the week.

Variations

Substitute boneless, skinless chicken thighs and reduce cooking time to 12-15 minutes total on the grill or 20-22 minutes in the oven.
Make it extra spicy by doubling the cayenne pepper and adding 1 tsp of hot chili powder to the marinade blend.
For a dairy-free version, replace Greek yogurt with full-fat coconut yogurt or cashew cream mixed with 1 tbsp lemon juice.

Asian-Inspired Chicken