The most common cut of chicken used in Tandoori Chicken is chicken legs or drumsticks. However, this recipe is equally as good on just about any other bone-in chicken like chicken thighs or wings. Each cut of meat might cook slightly differently, so keep your meat thermometer on hand to ensure each cut cooks to perfection. We do recommend sticking with dark meat vs. white meat, as dark meat is much more forgiving when it comes to tenderness.