Tandoori Chicken Skewers
Chicken thighs marinated in spiced yogurt and grilled until charred at the edges and juicy throughout, capturing the classic flavors of a tandoor oven at home. Plan ahead: marinate for at least 4 hours or overnight.
Ingredients
- 2 lbs boneless, skinless chicken thighs, cut into 2-in pieces
- 1 cup plain whole-milk yogurt
- 2 tbsp fresh lemon juice
- 4 cloves garlic cloves, minced
- 2 tsp fresh ginger, grated
- 2 tsp garam masala
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp smoked paprika
- 1/2 tsp ground turmeric
- 1/2 tsp cayenne pepper
- 1 tsp kosher salt
- 2 tbsp neutral oil (vegetable or canola)
- 8 wooden or metal skewers, soaked 30 min if wood
- 4 pieces naan or flatbread (for serving)
Instructions
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1
In a large bowl, whisk together 1 cup plain whole-milk yogurt, 2 tbsp fresh lemon juice, 4 cloves minced garlic cloves, 2 tsp grated fresh ginger, 2 tsp garam masala, 1 tsp ground cumin, 1 tsp ground coriander, 1 tsp smoked paprika, 1/2 tsp ground turmeric, 1/2 tsp cayenne pepper, 1 tsp kosher salt, and 2 tbsp neutral oil (vegetable or canola).
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2
Add 2 lbs cut into 2-in pieces boneless, skinless chicken thighs to the marinade and toss to coat thoroughly. Cover and refrigerate for at least 4 hours, or overnight for best flavor.
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3
If using wooden 8 soaked 30 min if wood wooden or metal skewers, soak in water for 30 minutes. Thread the marinated chicken onto the skewers.
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4
Preheat the grill to medium-high heat (400°F / 200°C). Clean and oil the grates.
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5
Grill the chicken skewers for 7–8 minutes per side, turning once, until the chicken is charred at the edges and reaches an internal temperature of 165°F (74°C).
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6
Rest for 3 minutes, then serve with 4 pieces naan or flatbread (for serving).