Condiment
Tandoori-Spiced Grilled Chicken Thighs with Cucumber-Yogurt Sauce
Juicy chicken thighs soak up a spiced yogurt marinade that turns smoky and charred on the grill, delivering bold, tangy flavor in every bite. A cool cucumber-yogurt sauce offers a creamy, refreshing contrast that keeps each mouthful bright and balanced.
- Total
- 40 min
- Prep
- 15 min
- Cook
- 25 min
- Serves
- 4
Nutrition per Serving
- Calories
- 250
- Protein
- 27g
- Carbs
- 4g
- Fat
- 14g
- Sugar
- 3g
- Sodium
- 484mg
Ingredients
- 1 1/4 cup whole-milk plain Greek yogurt, divided
- 1 1/2 tbsp tandoori spice blend
- 1 tbsp lemon juice plus 2 teaspoons, divided
- 1 tbsp grapeseed or sunflower oil
- 2 clove garlic, grated
- 2 tsp grated fresh ginger
- 1/2 tsp salt plus a pinch, divided
- 4 large bone-in, skin-on chicken thighs (about 1 1/2 pounds), trimmed
- 1/4 cup finely diced cucumber
Instructions
- Preheat grill to high.
- Whisk 1 cup yogurt, spice blend, 1 tablespoon lemon juice, oil, garlic, ginger and 1/2 teaspoon salt in a large bowl. Add chicken to the large bowl and stir to coat.
- Reduce heat to medium. Oil the grill rack. Remove the chicken from the marinade, letting excess drip off (discard the marinade). Grill the chicken, turning frequently, until an instant-read thermometer inserted into the thickest part registers 165°F, about 25 minutes. Sprinkle with the remaining pinch of salt.
- Meanwhile, mix cucumber with the remaining 1/4 cup yogurt and 2 teaspoons lemon juice in a small bowl. Serve with the chicken.