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Recipe · Direct · Medium

Tandoori Chicken Thighs on the Kamado

Yogurt, garam masala and live fire: tandoori chicken thighs on the kamado come out juicy inside and lacquered with spice outside, with a cool cucumber raita to cut the heat.

Quick answer

Marinate boneless chicken thighs in yogurt with garam masala, cumin, paprika, ginger and garlic for 4 to 12 hours. Grill them direct on the kamado at about 220 °C, skin-side down first, for 14-18 minutes until 75 °C internal. They turn out juicy with smoky edges, served with cucumber raita.

Contramuslos de pollo tandoori dorados y especiados sobre la parrilla de un kamado, junto a un cuenco de raita de pepino y gajos de lima.Save to Pinterest
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Prep
25 min
Cook
16 min
Servings
4 servings
Temperature
220 °C

Ingredients

  • boneless chicken thighs, skin on800 g
  • plain whole-milk Greek yogurt250 g
  • lime (juice and zest)1 ud
  • fresh ginger and garlic, grated2 cda
  • garam masala2 cdita
  • ground cumin1 cdita
  • paprika, half sweet and half smoked2 cdita
  • cucumber and a handful of fresh mint (for the raita)1 ud

Method

  1. 01

    Marinate the chicken

    Mix half the yogurt with the garam masala, cumin, paprika, grated ginger and garlic, lime zest and a teaspoon of salt. Coat the thighs thoroughly, cover and chill for 4 to 12 hours; the longer they sit, the deeper the spice penetrates.

  2. 02

    Make the raita

    Grate the cucumber, squeeze out the excess water with your hands and stir it into the remaining yogurt with chopped mint, the juice of half a lime and a pinch of salt. Chill: the cool cucumber balances the heat of the spices.

  3. 03

    Fire up the kamado

    Set up the kamado for direct cooking, no deflector, with the cast-iron grate in place so it stores heat. Stabilise the dome around 220 °C: hot enough to mark the skin, but short of the violent sear you would give a steak.

  4. 04

    Sear skin-side down

    Shake off the excess marinade and lay the thighs skin-side down. The fat will drip and cause the odd flare-up: slide the pieces to a calmer spot if they catch. Sear 5-6 minutes until the skin is golden and releases on its own.

  5. 05

    Flip and finish

    Turn the thighs and finish them for another 8-12 minutes with the lid ajar to tame the flames. They are done when a thermometer reads 75 °C at the centre; thighs even take 78-80 °C and turn out more tender.

  6. 06

    Rest and serve

    Let them rest 5 minutes so the juices redistribute. Serve the thighs whole or sliced, with the cucumber raita, lime wedges and a few cilantro leaves. Pair with naan bread or basmati rice.

About this recipe

Tandoori chicken was born in the clay ovens of Punjab, yet its logic —yogurt, spices and live fire— fits a ceramic kamado like a glove. Here we use boneless, skin-on thighs, the juiciest part of the bird, instead of the classic whole chicken.

Unlike breast, thigh has more intramuscular fat and collagen, so it withstands direct heat without drying out. It's the fool-proof choice for anyone starting out with kamado fire who wants an almost guaranteed juicy result.

Whole Greek yogurt does three things at once: its acidity tenderises the surface, its fat carries the fat-soluble spices of the garam masala and cumin, and its sugars and proteins caramelise over the coals into the toasted tandoori crust. Paprika brings colour and a smoky base; ginger and garlic, the pungent backbone.

In 30 seconds

Marinate boneless thighs in yogurt and tandoori spices for 4-12 h. Grill direct at 220 °C, skin-side down first, 14-18 min to 75 °C internal. Rest 5 min and serve with cucumber raita.

Editor's tips

  • Pat the skin dry before marinating: a dry surface browns better and crisps up over the coals.
  • For more smoke, add a couple of small fruitwood chunks to the coals; poultry only needs a little.
  • Don't bin the marinade: simmered for a couple of minutes it becomes a safe basting sauce for the final glaze.

Gear for this recipe

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FAQ

  • What internal temperature should tandoori chicken reach?

    Boneless thighs are safe from 75 °C in the centre, but as thigh meat they take 78-80 °C: the collagen melts and they stay juicier than breast.

  • How long should chicken marinate in yogurt?

    4 hours already give flavour and the tenderising effect of the yogurt's acidity; 8-12 hours is ideal. Beyond 24 hours it doesn't improve and the meat can turn mealy.

  • Why is tandoori marinated in yogurt?

    Yogurt is both acidic and dairy: it tenderises the surface without toughening it the way lemon can, helps the spices cling, and, caramelising over the coals, creates that signature tandoori crust.

  • Can I cook this recipe indirect?

    Yes: with the deflector in at around 180 °C they cook more evenly and without flare-up risk, but you lose some browning. A good formula is indirect to 70 °C, then a quick direct blast to mark the skin.

  • What goes with kamado tandoori chicken?

    Cucumber raita is the classic foil, alongside basmati rice, naan bread and a red-onion-and-lime salad. For a lighter version, serve it over greens with the raita itself as the dressing.

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