Barbecued tandoori chicken thighs

    2 hours 20 min

    Tandoori chicken is traditionally cooked in a clay oven, called a tandoor. As most of us don't have a tandoor, barbecuing the chicken is the next best thing!

    23 people made this

    Serves: 6 

    • 1/2 lime, juiced
    • 1 1/2 tablespoons plain yoghurt
    • 1 1/2 tablespoons tandoori spice mix
    • salt and freshly ground black pepper, to taste
    • 1kg boneless, skinless chicken thighs

    Prep:5min  ›  Cook:15min  ›  Extra time:2hr marinating  ›  Ready in:2hr20min 

    1. Whisk lime juice, yoghurt, tandoori mix, salt and pepper in a bowl. Pour mixture into a resealable plastic bag. Add chicken; coat with the marinade, squeeze out excess air and seal the bag. Marinate in the fridge for at least 2 hours.
    2. Preheat an outdoor barbecue for medium-high heat and lightly oil the grate.
    3. Remove chicken from the bag and transfer to a plate or baking dish lined with kitchen paper. Pat chicken dry with more kitchen paper.
    4. Cook chicken on the preheated barbecue with lid open for 2 minutes. Close lid and continue to BBQ chicken for 6 minutes. Turn chicken, close lid and barbecue until well-browned and meat is no longer pink in the centre, about 6 minutes. An instant-read thermometer inserted into the thickest part of the thigh should read 82 degrees C.

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    Reviews in English (21)


    if you, like me, can't buy the tandoori masala powder : 1 tsp Garlic (Lasun) Powder 1 tsp ground Ginger (Adrak) 1 tsp Cloves (Lavang) Powder 1/2 tsp grated Nutmeg (Jaiphal) 1 tsp Mace Powder (Javitri) 11/2 tblsp Cumin (Jeera) Powder 2 tblsp ground Corriander (Dhania) 1 tsp Fenugreek (Methi) Powder 1 tsp ground Cinnamon (Tuj/Dalchini) 1 tsp fresh ground Black Pepper (Kalimirchi) 1 tsp ground brown Cardamom (Elaichi) Seeds 2 tsp Red Food colouring mix together and store in an air tight container.  -  22 Jun 2012  (Review from Allrecipes US | Canada)


    It's all in the spice blend. I used Penzey's Spices tandoori mix with plain greek yogurt & key limes. Mix 1-2 TB. with 1 Cup plain yogurt and the juice of ½ lime or lemon. Pour over a cut-up skinless chicken, cover and place in the refrigerator for at least 4 hours, preferably overnight. Remove from marinade, bake 45 minutes uncovered at 325°, turning and basting every 15 minutes. If I cook this in my terra cotta CLAY roaster I bake it at 350 for 1 hour no basting. Moist & delicious!  -  21 Aug 2012  (Review from Allrecipes US | Canada)


    Love it, love it, love it!!! Just the right amount of flavoring without being over powering. I followed this recipe exactly although I did use vanilla yogurt. This recipe will certainly be used time and time again. Thank you for sharing.  -  24 May 2012  (Review from Allrecipes US | Canada)