Quick Recipe Version (TL;DR)
Quick Ingredients
- 3 lb (1.36 kg) bone-in, skinless chicken thighs/drumsticks
- 1 cup (240 g) plain whole-milk yogurt
- 2 tbsp (30 ml) lemon juice
- 2 tbsp (30 ml) neutral oil
- 5 garlic cloves, grated
- 1 tbsp (15 g) fresh ginger, grated
- 2 tsp ground cumin, 2 tsp ground coriander, 2 tsp paprika
- 1/2 tsp cayenne (optional), 1 1/2 tsp kosher salt, 1/2 tsp black pepper
- Mint-yogurt: 3/4 cup (180 g) yogurt, 1/2 cup mint, 1 tbsp lemon, 1 small garlic clove, salt
- 2 large red onions + 1 tbsp oil + salt
Do This
- 1. Mix yogurt, lemon, oil, garlic, ginger, cumin, coriander, paprika, salt, pepper (and cayenne if using).
- 2. Coat chicken in marinade; cover and refrigerate 4–12 hours.
- 3. Set up a two-zone charcoal grill; heat to 450–500°F (232–260°C) on the hot side.
- 4. Grill oiled onion slices over high heat until charred-tender, 6–8 minutes total.
- 5. Grill chicken: sear over hot coals, then finish over indirect heat until 175°F (79°C) in the thickest pieces, 25–30 minutes total.
- 6. Blend or stir mint-yogurt sauce; thin with 2–4 tbsp water if needed.
- 7. Rest chicken 5–10 minutes; serve with mint-yogurt and grilled onions.
Why You’ll Love This Recipe
- Big tandoori flavor, home-cook friendly: Yogurt + spices do the heavy lifting with simple ingredients.
- Charcoal-kissed and juicy: Two-zone grilling gives you smoky blistered edges without drying out the chicken.
- A complete platter: Cooling mint-yogurt and sweet grilled onions balance the warm spices.
- Great for gatherings: Easy to scale up, and most of the work happens while it marinates.
Grocery List
- Produce: garlic, fresh ginger, lemons, fresh mint, red onions (plus optional cilantro)
- Dairy: plain whole-milk yogurt
- Pantry: ground cumin, ground coriander, paprika, cayenne (optional), kosher salt, black pepper, neutral oil (canola/grapeseed)
Full Ingredients
Chicken & Tandoori-Style Marinade
- Chicken: 3 lb (1.36 kg) bone-in, skinless chicken thighs and/or drumsticks (about 8 pieces)
- Plain whole-milk yogurt: 1 cup (240 g)
- Lemon juice: 2 tbsp (30 ml), plus lemon wedges for serving
- Neutral oil: 2 tbsp (30 ml), plus more for the grill grates
- Garlic: 5 cloves, finely grated or pressed
- Fresh ginger: 1 tbsp (15 g), finely grated
- Ground cumin: 2 tsp
- Ground coriander: 2 tsp
- Paprika: 2 tsp (sweet paprika gives classic color; smoked paprika adds extra smokiness)
- Kosher salt: 1 1/2 tsp
- Black pepper: 1/2 tsp
- Cayenne pepper: 1/2 tsp (optional, for medium heat)
Cooling Mint-Yogurt Sauce
- Plain whole-milk yogurt: 3/4 cup (180 g)
- Fresh mint leaves: 1/2 cup (about 20 g), finely chopped (or blended)
- Lemon juice: 1 tbsp (15 ml)
- Garlic: 1 small clove, finely grated (or 1/4 tsp garlic powder)
- Kosher salt: 1/4 tsp
- Cold water: 2–4 tbsp (30–60 ml), as needed to thin
- Optional: 2 tbsp (8 g) chopped cilantro for a more herb-forward sauce
Grilled Onions & Serving
- Red onions: 2 large (about 1 lb / 450 g total), sliced into 1/2-inch (1.25 cm) rounds
- Neutral oil: 1 tbsp (15 ml)
- Kosher salt: 1/4 tsp
- Optional garnishes: chopped mint or cilantro, extra lemon wedges
Step-by-Step Instructions
Step 1: Prep the chicken for maximum flavor
Pat the chicken pieces dry with paper towels. Using a small knife, make 2–3 shallow slashes in the thickest parts of each piece (especially thighs). This helps the marinade penetrate and also helps the chicken cook more evenly on the grill.
Step 2: Mix the yogurt spice marinade
In a large bowl, whisk together the yogurt, lemon juice, oil, grated garlic, grated ginger, cumin, coriander, paprika, kosher salt, black pepper, and cayenne (if using) until smooth and evenly tinted.
Tip: If your yogurt is very thick, you can add 1 tablespoon (15 ml) water to loosen it slightly so it coats the chicken more easily.
Step 3: Marinate (4–12 hours)
Add the chicken to the bowl and toss until every piece is thoroughly coated, pressing marinade into the slashes. Cover and refrigerate for at least 4 hours and up to 12 hours.
When you’re ready to grill, remove the chicken from the fridge and let it sit at room temperature for 20 minutes while you light the charcoal. This takes the chill off for more even cooking.
Step 4: Set up a two-zone charcoal grill (hot + medium)
Light a full chimney of charcoal (about 5 quarts / 4.7 L of briquettes or lump charcoal). When the coals are mostly ashed over, pour them onto one side of the grill to create a two-zone fire: a hot direct-heat side and a cooler indirect-heat side.
Cover the grill with the vents open and preheat for 10 minutes. Aim for a grate temperature of 450–500°F (232–260°C) on the hot side and 350–400°F (177–204°C) on the cooler side. Clean and oil the grates.
Step 5: Grill the onions until charred and sweet
Brush the onion rounds on both sides with 1 tbsp (15 ml) oil and sprinkle with 1/4 tsp kosher salt.
Grill over the hot side until you get dark grill marks and the onions soften, about 3–4 minutes per side (6–8 minutes total). Move them to a platter and cover loosely with foil to keep warm.
Step 6: Grill the tandoori-style chicken (sear then finish gently)
Remove excess marinade from the chicken by letting it drip briefly back into the bowl; you want a good coating, but not big globs that will burn.
Place chicken on the hot side of the grill. Cover and sear for 2–3 minutes, then flip and sear another 2–3 minutes, watching for flare-ups (move pieces to the cooler side if flames spike).
Once nicely charred in spots, move the chicken to the indirect side. Cover the grill (vents half-open) and cook, turning every 5–7 minutes, until the thickest pieces reach 175°F (79°C) on an instant-read thermometer, about 18–24 minutes more (total cook time typically 25–30 minutes, depending on piece size and grill heat).
Why 175°F? Thighs and drumsticks get noticeably more tender and juicy above 165°F; 175°F is a sweet spot for texture.
Step 7: Make the mint-yogurt and serve
While the chicken finishes, stir together the mint-yogurt sauce: in a small bowl, combine 3/4 cup (180 g) yogurt, mint, 1 tbsp lemon juice, 1 grated small garlic clove, and 1/4 tsp salt. Thin with 2–4 tbsp (30–60 ml) cold water until it’s spoonable. Taste and add more salt or lemon if needed.
Transfer cooked chicken to a platter and rest for 5–10 minutes. Serve with grilled onions, mint-yogurt sauce, and lemon wedges. If you like, sprinkle with extra chopped mint or cilantro right before serving.
Pro Tips
- For extra smoky flavor: Add a small handful of soaked wood chips (or a chunk of hardwood) directly onto the hot coals right before the chicken goes on.
- Avoid burnt yogurt: Let excess marinade drip off before grilling, and use the two-zone setup so you can move pieces away from flare-ups.
- Use an instant-read thermometer: Charcoal heat varies; temperature is the most reliable way to avoid under- or overcooking.
- Don’t skip the rest: 5–10 minutes helps the juices settle, keeping the chicken moist.
- Make it a platter: Pile onions underneath, chicken on top, then drizzle a little mint-yogurt and serve the rest on the side.
Variations
- Oven + broiler version (no grill): Bake on a rack over a sheet pan at 425°F (218°C) for 35–45 minutes (until 175°F), then broil 2–4 minutes for charred edges.
- Boneless option: Use 2 lb (907 g) boneless skinless thighs; grill over medium-high heat to 175°F (79°C), usually 10–14 minutes total, flipping often.
- Spicier tandoori: Increase cayenne to 1 tsp and add 1 tsp freshly ground black pepper for a sharper heat.
Storage & Make-Ahead
Make-ahead: Marinate the chicken up to 12 hours in advance. Mint-yogurt sauce can be made up to 24 hours ahead; store covered in the refrigerator (stir before serving). Slice onions up to a day ahead and keep refrigerated in a sealed container.
Storage: Refrigerate leftover chicken and onions in an airtight container for up to 4 days. Store mint-yogurt separately for up to 3 days.
Reheating: Warm chicken gently in a 350°F (177°C) oven for 10–15 minutes until hot, or reheat covered in a skillet over medium-low with a splash of water. Add mint-yogurt after reheating (do not heat the sauce).
Nutrition (per serving)
Approximate, based on 4 servings (chicken, onions, and sauce): 520 calories, 44 g protein, 32 g fat, 12 g carbohydrates, 3 g fiber, 8 g sugars, 900 mg sodium.
