Yogurt and Tamarind Marinated Grilled Chicken My Version of V
Transform your backyard grilling game with this irresistible Yogurt and Tamarind Marinated Grilled Chicken! Featuring a vibrant marinade made from creamy full-fat yogurt, tangy tamarind paste, and a medley of bold spices like cumin, coriander, and turmeric, this recipe delivers tender, juicy chicken with a smoky, charred exterior. A touch of brown sugar balances the heat of red chili powder, while fresh garlic and ginger add depth and warmth. Perfect for summer cookouts or weeknight dinners, this dish is incredibly versatile—pair it with steamed rice, warm naan, or a crisp salad for a savory and satisfying meal. Ready in just 40 minutes (plus marinade time), this crowd-pleaser is your ticket to flavor-packed, fuss-free grilling.
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Recipe Information
Ingredients
- 6 pieces Chicken thighs (bone-in, skin-on or boneless)
- 1 cup Plain full-fat yogurt
- 2 tablespoons Tamarind paste
- 4 cloves Garlic, minced
- 1 tablespoon Ginger, grated
- 1 teaspoon Ground cumin
- 1 teaspoon Ground coriander
- 0.5 teaspoon Red chili powder (adjust to taste)
- 0.25 teaspoon Turmeric powder
- 1.5 teaspoons Salt
- 1 tablespoon Brown sugar
- 2 tablespoons Vegetable oil
- 2 tablespoons Fresh cilantro, chopped
- 1 tablespoon Lemon juice
Instructions
In a large mixing bowl, combine the yogurt, tamarind paste, minced garlic, grated ginger, ground cumin, ground coriander, red chili powder, turmeric powder, salt, and brown sugar. Mix well to form a smooth marinade.
Add the chicken thighs to the marinade, making sure each piece is thoroughly coated. Cover and refrigerate for at least 4 hours, preferably overnight, to allow the flavors to fully infuse.
When ready to cook, preheat your grill to medium-high heat. If using a charcoal grill, ensure the coals are evenly distributed and ashed over.
Brush the grill grates with 1 tablespoon of vegetable oil to prevent sticking.
Remove the chicken from the marinade, allowing any excess to drip off, and place the pieces on the grill. Discard the leftover marinade.
Grill the chicken for about 6-8 minutes per side, or until the internal temperature reaches 165°F (74°C) and the chicken is nicely charred on the outside.
Once cooked, remove the chicken from the grill and let it rest for 5 minutes to retain its juices.
Before serving, drizzle the grilled chicken with lemon juice and garnish with fresh chopped cilantro.
Serve the chicken hot with steamed rice, naan, or a crisp side salad for a complete meal.
Nutrition Facts
Calories |
1782 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 114.6 g | 147% | |
| Saturated Fat | 29.9 g | 150% | |
| Polyunsaturated Fat | 16.8 g | ||
| Cholesterol | 517 mg | 172% | |
| Sodium | 4167 mg | 181% | |
| Total Carbohydrate | 47.7 g | 17% | |
| Dietary Fiber | 3.2 g | 11% | |
| Total Sugars | 39.0 g | ||
| Protein | 132.2 g | 264% | |
| Vitamin D | 3.5 mcg | 18% | |
| Calcium | 452 mg | 35% | |
| Iron | 9.2 mg | 51% | |
| Potassium | 2216 mg | 47% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
