Description
Delicious and tender grilled chicken thighs marinated in a flavorful yogurt mixture infused with aromatic garam masala, garlic, and spices. This recipe ensures juicy and perfectly cooked chicken with a subtle spicy kick, making it an ideal meal for outdoor grilling or quick weeknight dinners.
Ingredients
Scale
Marinade Ingredients
- 1 cup plain whole milk yogurt
- 1 tablespoon olive oil
- 1 tablespoon garam masala
- 2 tablespoons garlic paste (or 3 tablespoons minced garlic)
- ½ tablespoon ground ginger
- 1 teaspoon crushed red pepper flakes
- 1 teaspoon sea salt
- ½ teaspoon ground black pepper
Main Ingredient
- 12 boneless, skinless chicken thighs
Instructions
- Prepare the marinade: In a large bowl, combine the yogurt, olive oil, garam masala, garlic paste (or minced garlic), ground ginger, crushed red pepper flakes, sea salt, and ground black pepper. Stir everything together until the mixture is well blended and uniform in consistency.
- Marinate the chicken: Add the boneless, skinless chicken thighs into the yogurt marinade. Toss them gently to ensure each piece is evenly coated. Spoon extra marinade over the top to fully cover the chicken pieces for maximum flavor infusion.
- Refrigerate: Cover the bowl with plastic wrap or a lid and refrigerate for 2 to 4 hours. This allows the yogurt and spices to tenderize and flavor the chicken deeply.
- Preheat the grill: When you’re ready to cook, oil the grates of a grill or a grill pan to prevent sticking. Heat the grill to medium-high heat, aiming for a temperature between 375°F and 450°F.
- Grill the chicken: Remove the chicken thighs from the marinade without wiping them dry. Place them on the hot grill and cook for about 5 to 6 minutes on each side. Ensure the internal temperature of the chicken reaches 165°F for safe consumption. The yogurt marinade helps keep the thighs juicy and imparts a slightly charred, flavorful crust.
Notes
- Marinating the chicken for the full 4 hours intensifies the flavor but even 2 hours will yield tasty results.
- You can substitute the boneless thighs with bone-in for a slightly longer cooking time and more intense flavor.
- If you don’t have a grill, a grill pan on the stovetop is a great alternative to achieve grill marks and smoky flavor.
- Always use a meat thermometer to ensure chicken is cooked safely to 165°F internal temperature.
- Leftover grilled chicken thighs can be stored in an airtight container in the refrigerator for up to 3 days.