Ingredients
Equipment
Method
Prepare the Marinade
- In a large mixing bowl, combine the plain yogurt, vegetable oil, lemon juice, minced garlic, grated ginger, garam masala, ground cumin, ground coriander, turmeric, cayenne pepper, and salt. Whisk until smooth and aromatic.
Marinate the Chicken
- Add the boneless, skinless chicken thighs to the marinade, coating each piece fully. Cover and refrigerate for at least 1 hour, ideally 4 to 6 hours for best flavor and tenderness.
Prepare to Broil
- Preheat your oven to the broil setting and position the rack about 6 inches from the heating element. Line a rimmed sheet pan with aluminum foil and lightly grease it with vegetable oil.
Arrange and Broil the Chicken
- Remove chicken from marinade, letting excess drip off, and spread pieces evenly on the sheet pan without overcrowding.
- Broil chicken for 6-8 minutes on the first side until edges char and chicken firms. Flip pieces with tongs, then broil another 6-7 minutes until cooked through and browned. Internal temperature should reach 165°F (74°C).
Garnish and Serve
- Remove chicken from oven and let rest a few minutes. Garnish with fresh cilantro and serve with lemon wedges for a bright finish.
Notes
- For juicier chicken, marinate for at least 4 hours or overnight.
- Use Greek yogurt for a thicker, tangier marinade and more coating adherence.
- Adjust cayenne pepper to control heat level or omit for mild flavor.
- Leftovers keep well refrigerated for 3-4 days or frozen up to 2 months.
- Reheat gently in oven or skillet to avoid drying out the chicken.