Tandoori-Spiced Chicken Thighs

What is your favorite part of a Thanksgiving turkey? White meat or dark? Breast, thigh or drumstick? If I told you what my favorite part of a Thanksgiving turkey is, you would probably think I’m weird. Ok, ok, I’ll tell you! My favorite part of a Thanksgiving turkey is the skin. Weird, right? That crispy, perfectly brined skin that crunches like a potato chip just makes me weak. My Pop Pop was a butcher by trade so, naturally, he did the turkey carving on Thanksgiving. Every year he’d set the skin aside in a big pile and quietly nudge me and say, “I put all the skin to the side for you, Jack.” It was pretty much understood that he would do this, but reminding me always got him extra hugs, so he always made a point to mention it. He knew I was a sucker for crispy skin, and these Tandoori-Spiced Chicken Thighs are a great way to satisfy my craving.

How to get the crispiest skin

This recipe is more about the technique than the recipe itself. Getting perfectly crispy skin on poultry and fish isn’t always foolproof. I’m going to share the method that has worked most consistently for me, which starts with a cast iron skillet (obvi). The chicken will cook in the skillet until the fat renders and the skin starts to crackle, then it will finish in a hot oven.

A common mistake (that I have certainly made) is flipping the chicken too soon before transferring it to the oven. The chicken should release immediately from the pan when you go to flip it. If you feel any resistance at all, you’re flipping it too soon. Don’t be nervous if the skin looks really dark – it’s not burnt, I promise.

And since we are moving into grilling season, you can easily duplicate the result on the grill by cooking the chicken, skin side down, over indirect heat, until the skin is crispy.

What is in Tandoori Spice?

The spice rub for these Tandoori-Spiced Chicken Thighs is so bold and pungent. It packs a bit of heat from the cayenne pepper but it’s not actually spicy. It’s full of really earthy, delicious spices like ginger, garlic, paprika, curry, cumin, coriander and turmeric.

Together, they smell amazing and can be used on more than just chicken. You should have some spice rub left over, so save it in an airtight container and use to season fish, rice or grilled vegetables.

Don’t skip the citrus yogurt sauce

The citrus yogurt is optional, but it’s a cooling complement to the chicken that I wouldn’t leave out. Tandoori, by definition, is not a saucy dish. So the yogurt sauce gives it some moisture, which I like, especially as it mixes together with the rice. And guys – the rice is so good. The Big Guy has been asking me to make something – anything – with golden raisins, so I tried them in this rice. Um… yum? Yum. I love how the sweetness balances the boldness of the chicken. So good. I’d eat the rice all by itself.

Let me know if you try these Tandoori-Spiced Chicken Thighs and how the cast iron method works for you. Here’s to some crispy skin in our future! Enjoy!

Tandoori-Spiced Chicken Thighs

Bold and aromatic spices make this flavorful Indian-inspired dish of roasted chicken and rice

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Prep Time 15 mins

Cook Time 50 mins

Total Time 1 hr 5 mins

Course Main Course

Cuisine Indian

Servings 4

Ingredients

  

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The Chicken

• 8 chicken thighs skin on
• 1 Tbsp. ground ginger
• 1 Tbsp. garlic powder
• 1 Tbsp. paprika
• 1 Tbsp. curry powder
• 2 tsp. kosher salt
• 1 tsp. cumin
• 1 tsp. coriander
• 1 tsp. turmeric
• 1/4 tsp. cayenne pepper

The Citrus Yogurt

• 1 cup Greek yogurt I use nonfat, but any kind will work
• 1/4 cup lime juice

The Rice

• 1 cup of uncooked basmati or jasmine rice
• 1 Tbsp. unsalted butter
• 1 shallot minced
• 1/4 cup golden raisins
• 2 cups chicken broth
• 1/2 tsp. salt
• 4 cups baby spinach leaves rinsed and dried

Instructions

 

• Combine all dry spices in a bowl. Pat the chicken thighs dry with paper towels. Sprinkle chicken generously with the spice rub, using your fingers to press down so it sticks.
• Whisk the yogurt and lime juice together in a small bowl. Thin with additional lime juice or water if desired. Set aside.
• Preheat oven to 400 degrees. Heat a cast iron skillet over medium heat. Place chicken skin side down into the skillet. Allow to cook until fat renders and skin crackles, about 8-10 minutes. When chicken releases easily from the pan, flip it over and transfer the skillet to the oven. Cook for an additional 15 minutes.
• While the chicken is cooking, make the rice: Melt butter in a medium-sized saucepan over medium heat. Saute the shallots until soft. Stir in the rice and coat with the butter mixture. Pour in the broth, raisins and salt. Bring to to a boil, then reduce heat and simmer, covered, until rice is tender (about 15-20 minutes).
• Remove chicken from the oven and baste with the juices from the pan. Stir the spinach leaves into the rice until wilted. Place chicken onto a bed of rice and drizzle with the citrus yogurt.

Keyword chicken, dinner, gluten free

Tried this recipe?Let us know how it was!