Tandoori Chicken
A bold and smoky chicken dish marinated in yogurt and spices, perfect for weeknight dinners and meal prep.
Ingredients
For the Chicken Marinade
- 1.5 pounds boneless skinless chicken thighs
- 1 lime lime (juiced)
- 3/4 teaspoon table salt
- 3/4 teaspoon ground black pepper
- 7 ounces plain Greek yogurt Secret tenderizer and flavor carrier
- 5 cloves garlic (minced)
- 1 tablespoon minced fresh ginger
- 1 tablespoon ground cumin
- 1 tablespoon smoked paprika Brings smoky flavor
- 1 teaspoon ground turmeric
- 1/2 teaspoon ground cayenne Adjust for spice level
Instructions
Marinate Chicken
- Rub the chicken with salt, pepper, and lime juice.
- In a large bowl, mix yogurt, garlic, ginger, cumin, paprika, turmeric, and cayenne.
- Add chicken to the bowl and coat well.
- Cover and refrigerate for 6 to 24 hours.
Prepare
- Preheat the broiler or oven to high (450°F).
- Line a baking sheet with foil or parchment paper.
- Arrange marinated chicken on the sheet without overlapping.
Cook Chicken
- Broil for about 15-20 minutes until dry on top with some charred edges.
- Flip and cook for an additional 10 minutes until cooked through.
Notes
Marinate longer for deeper flavor. To make ahead: marinate and hold in the fridge up to 24 hours, then bake when you’re ready. Keeps in an airtight container for 4 days or freezes well for 2 months.