Bombay Chicken Thighs
Gluten Free Living – 2025
Bombay Chicken Thighs are really delicious. While the recipe includes some spicy ingredients like chili powder, cayenne pepper and paprika it’s really not a “hot and spicy” or “burn your mouth” recipe. The recipe includes plain yogurt which tamps down the spiciness leaving the flavors of cinnamon, cardamom and ginger to linger. Yes, you get the flavors of India, but delivered in a way that’s incredibly scrumptious.
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Overall, I rated this recipe very highly. The chicken is marinated overnight in a tasty, “spicy” and well-seasoned yogurt sauce and then grilled the following day. The chicken was not too spicy but it did have a delightful flavor. Plus, my pantry is always well-stocked with every seasoning imaginable so I had every ingredient on hand. Once I pulled the chicken out of the freezer, it was easy trying to come up with a tasty recipe where I had everything at my fingertips and didn’t need to make a grocery store run.
While I used chicken thighs (my favorite part of the chicken), you can use a whole, cut-up chicken, boneless, skinless chicken breasts, or even leg-quarters. If you prefer to skin the chicken, by all means, do it! I left the skin on, which is my personal preference.
Bombay Chicken Thighs are absolutely yummy! I was afraid it might be too hot or spicy for me, but it was no such thing. I decided to give the recipe a try and followed it very closely. Between marinating the chicken and including yogurt in the marinade, it softened the flavors so they didn’t overwhelm the recipe. This is not anything like Buffalo Hot Wings! The flavor is much milder, yet very satisfying.
If you’re looking for a tasty way to serve chicken to your family, Bombay Chicken Thighs are wonderful.
Bombay Chicken Thighs are totally delicious!
I was concerned that the chicken might turn out too spicy, but the Greek yogurt tamped down the spices so they were much milder, yet flavorful.
The combination of flavors in this recipe was completely mouthwatering.
Enjoy the flavors of India with this scrumptious recipe!
Here’s what I did.
I used these ingredients.
Place seasonings in a mixing bowl. Add Greek yogurt.
Add lemon juice.
Add olive oil.
Whisk ingredients well to combine.
Dip the chicken thighs into the marinade.
Place the chicken into two large zip-lock bags. Turn the bags over several times so the chicken gets well covered. Refrigerate overnight.
When ready to grill, remove the chicken thighs from the zip-lock bags and stack on a large plate or platter; discard marinade.
Spray grill with cooking spray (before starting the grill). Place chicken thighs on grill over medium heat.
Cover with grill lid and grill about 15 minutes before turning chicken pieces over. Grill remaining side approximately 10-15 minutes or until juices run clear when pierced with a fork (and chicken reaches an interior temperature of 165 degrees).
Remove grilled chicken thighs to a large platter to serve.
I served Bombay Chicken Thighs with a Peachy Berry Tossed Salad. Yum.
Bombay Chicken Thighs is great paired with almost any kind of side dish.
If you enjoy Indian cooking, I think you’ll enjoy this recipe.
Bombay Chicken Thighs end up being smoky and juicy. A sumptuous combination! Peachy Berry Tossed Salad goes wonderfully with this entree.
Here’s the recipe.
BOMBAY CHICKEN THIGHS
(Recipe adapted from Taste of Home, Light and Tasty, 2005, pg. 139, “Bombay Chicken”)
Bombay Chicken Thighs
Equipment
- 1 gas grill or electric grill or charcoal grill
- 2 large zip lock bags
- 1 medium mixing bowl
- 1 whisk
- 1 serving platter
- 1 grill platter (to use before grilling)
- measuring cups
- measuring spoons
Ingredients
- 1 1/2 cups plain Greek yogurt (12 ounces) or use plain Icelandic yogurt
- 1/4 cup lemon juice
- 2 tbsp. olive oil
- 2 tbsp. chili powder
- 2 tbsp. paprika
- 1 1/2 tsp. sea salt
- 1/2 to 1 tsp. cayenne pepper
- 1/2 tsp. garlic powder
- 1/4 tsp. ground ginger
- 1/4 tsp. ground cardamom
- 1/8 tsp. ground cinnamon
- 10 chicken thighs
Instructions
- In a small bowl, combine yogurt, lemon juice, olive oil, chili powder, paprika, sea salt, cayenne pepper, garlic powder, ginger, cardamom and cinnamon.
- Whisk to combine.
- Spoon/pour mixture into a resealable plastic bag.
- Add chicken; seal bag and turn several times to coat.
- Refrigerate chicken overnight.
- Coat grill rack with cooking spray before starting grill.
- Remove chicken from resealable bag and discard marinade.
- Grill chicken, covered, over medium heat for about 15 minutes; turn chicken thighs over and grill remaining side 10-15 minutes longer, or until juices run clear.
- Internal temperature should reach 165 degrees.
Notes
Recipe adapted from Taste of Home.
© Can’t Stay Out of the Kitchen
Nutrition
Bombay Chicken Thighs is healthy, low calorie and gluten free.
I really enjoy grilled chicken thighs. This recipe is a great main dish, especially if you want something a little different.
Bombay Chicken Thighs was excellent served with Peachy Berry Tossed Salad.
The chicken is succulent, flavorful and so satisfying!
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