Grilling chicken is a lifestyle, and these yogurt marinated chicken thighs are my latest obsession. I coat boneless, skinless chicken thighs in a delicious yogurt marinade with ginger, garlic, garam masala, and more for the juiciest grilled chicken thighs I’ve ever tasted! This is such a great recipe for Summer, and you know I’ll be by my grill all Summer long!
I think I tend to favor chicken breast for my best chicken recipes, but these yogurt marinated chicken thighs have completely changed my mind. They’re super easy to make– just mix the marinade, let the chicken sit in the refrigerator, grill, and done! Nothing complicated here, just plan for a bit of marinating time and you’re good to go. I’m so excited to be able to use the grill more often now that summer is here, so recipes like this are here to stay. Yum!
What’s in This Yogurt Marinated Chicken Recipe?
- Yogurt: Gently tenderizes the meat to create moist and delicious thighs! I used Stonyfield, but any plain whole-milk yogurt will work. I recommend avoiding lower-fat options, as they are not as flavorful.
- Olive Oil: Helps emulsify the marinade and keeps the chicken moist.
- Seasonings: Garam masala, ground ginger, crushed red pepper flakes, salt, and pepper infuse these chicken thighs with rich Indian flavor.
- Garlic: I used garlic paste in this recipe to add a rich and savory flavor. Fresh garlic cloves also work well.
- Chicken: I recommend boneless, skinless chicken thighs, but this marinade works great for just about any cut of chicken!
Tips for Success
- Marinate the chicken for at least 2 hours or up to 8 hours for the best flavor.
- Leave a thin layer of the yogurt marinade on the thighs while grilling for maximum flavor.
- Only flip the thighs once during cooking so they get those gorgeous grill marks!
- To bake in the oven instead, preheat your oven to 425°F, place the thighs on an oiled foil-lined baking sheet, and bake for 20-25 minutes, or until 165°F. Optionally broil at the end for a little extra color.
- Let the chicken rest for 5-10 minutes after cooking to redistribute the juices.
How to Store and Reheat
Store leftover yogurt marinated chicken thighs in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months. Let thaw overnight before reheating in a pan set over medium-low heat until warmed through.
Serving Suggestions
I like to serve these yogurt marinated chicken thighs with some basmati rice or naan bread, as well as some classic grilled vegetables. So delicious and simple!
5-Star Review
“Yummy and so easy to make!” -Melissa
Grilled Yogurt Marinated Chicken Thighs
Ingredients
- 1 cup plain whole milk yogurt
- 1 tablespoons 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
- 12 boneless, skinless chicken thighs
Instructions
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Combine all ingredients except for the chicken in a large bowl and stir well to combine.1 cup plain whole milk yogurt, 1 tablespoons olive oil, 1 tablespoon garam masala, 2 tablespoons garlic paste, ½ tablespoon ground ginger, 1 teaspoon crushed red pepper flakes, 1 teaspoon sea salt, ½ teaspoon ground black pepper
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Add in the chicken thighs and toss to coat. Spoon the yogurt mixture over the chicken to make sure all is covered.12 boneless, skinless chicken thighs
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Cover and marinate in the refrigerator for 2-4 hours.
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Coat the grates of a grill (or a grill pan) with oil. When ready to cook, heat the grill or grill pan to medium-high heat (375-450°F).
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Remove the chicken from the yogurt marinade, but do not pat dry. Grill each chicken thigh for 5-6 minutes per side, or until the internal temperature reaches 165°F.
Video
Notes
- Use an instant-read thermometer to make sure the internal temperature reaches 165°F.
Nutrition
How to Make Yogurt Marinated Chicken Step by Step
Mix the Marinade: Combine 1 cup of plain whole milk yogurt, 1 tablespoon of olive oil, 1 tablespoon of garam masala, 2 tablespoons of garlic paste (or 3 tablespoons of minced garlic), ½ tablespoon of ground ginger, 1 teaspoon of crushed red pepper flakes, 1 teaspoon of sea salt, and ½ teaspoon of ground black pepper in a large bowl and stir well to combine.
Coat the Chicken: Add in 12 boneless, skinless chicken thighs and toss to coat. Spoon the yogurt mixture over the chicken to make sure all is covered.
Marinate the Chicken: Cover and marinate in the refrigerator for 2-4 hours.
Heat the Grill: Coat the grates of a grill (or a grill pan) with oil. When ready to cook, heat the grill or grill pan to medium-high heat (375-450°F).
Grill the Chicken: Remove the chicken from the yogurt marinade, but do not pat dry. Grill each chicken thigh for 5-6 minutes per side, or until the internal temperature reaches 165°F.
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