Grilled Tandoori Chicken

Looking to take your grilling skills to the next level? Learn how to prepare a tantalizing grilled tandoori chicken that will leave everyone begging for seconds. From the perfect blend of spices to the ideal grilling time, we’ll guide you through every step to achieve that authentic Indian flavor right in your backyard.

Course Diinner, Lunch, Main Course

Cuisine Indian, north Indian

Keyword grilled, tandoori chicken

Prep Time 20

Cook Time 30

Marinating time 4

Total Time 4 50

Servings servings

Calories 162kcal

Ingredients

Tandoori Masala Spice Mix

2 tbsp Ground cumin
2 tbsp Ground coriander
2 tbsp Paprika
1 tbsp Ground turmeric
1 tbsp Ground ginger
1 tbsp Ground cinnamon
1 tbsp Ground cloves
1 tbsp Ground cardamom
1 tbsp Ground black pepper
1 tsp Salt

Tandoori Chicken

8 pieces Boneless chicken thighs 2 bone-in chicken breasts
1 cup Plain Greek yogurt or hung curd
4 tbsp Tandoori masala spice mix from above
2 tbsp Lemon juice
2 tbsp Vegetable oil
4 large Garlic cloves minced to a paste
3 inch Fresh ginger grated
1 tsp Koser salt
Chopped cilantro for garnish
Lemon wedges for serving

Instructions

Spice mix - In a small bowl, combine all the spices for the tandoori masala spice mix: Mix well until thoroughly combined. Set aside.
2 tbsp Ground cumin, 2 tbsp Ground coriander, 2 tbsp Paprika, 1 tbsp Ground turmeric, 1 tbsp Ground ginger, 1 tbsp Ground cinnamon, 1 tbsp Ground cloves, 1 tbsp Ground cardamom, 1 tbsp Ground black pepper, 1 tsp Salt
Marinade - Whisk together the yogurt, tandoori masala spice mix, lemon juice, vegetable oil, ginger-garlic paste, and salt in a large bowl to make the marinade.
1 cup Plain Greek yogurt, 4 tbsp Tandoori masala spice mix, 2 tbsp Lemon juice, 2 tbsp Vegetable oil, 4 large Garlic cloves, 3 inch Fresh ginger, 1 tsp Koser salt
Chicken - Add the chicken to the marinade, ensuring it is well coated. Cover the bowl and refrigerate for at least 4 hours, preferably overnight, to allow the flavors to develop.
Pro tip - Remove the marinated chicken from the refrigerator and let it sit at room temperature for 15-20 minutes.
8 pieces Boneless chicken thighs
Grill - Preheat your grill to medium-high heat. Grease the grill grates with oil to prevent sticking. Place the chicken pieces on the grill, skin side down. Cook for 6-8 minutes per side or until the chicken is cooked and has nice grill marks. The internal temperature of the chicken should reach 165°F (74°C).
Rest - Transfer the grilled tandoori chicken to a serving platter once cooked. Sprinkle chopped cilantro over the top for garnish.
Serve the tandoori chicken hot with lemon wedges on the side. It pairs well with naan bread, rice, or a fresh salad.
Chopped cilantro, Lemon wedges

Notes

First and foremost, marination is key to infusing the chicken with a burst of flavors. To achieve that authentic tandoori taste, prepare a marinade a thick marinade. And make sure to marinate the chicken for at least 2-4 hours, or better yet, overnight, allowing the flavors to penetrate the meat.

You can achieve fantastic results by basting the meat with the marinade while grilling to keep it moist and juicy.

Additionally, when it comes to grilling tandoori chicken, it's essential to have patience. Slow and steady cooking over medium heat is the secret to achieving that perfect level of tenderness. Avoid the temptation to rush the process by cranking up the heat, as this can lead to dry and overcooked chicken. By grilling the chicken over indirect heat for approximately 25-30 minutes, flipping it halfway through, you ensure even cooking and retain the juiciness within the meat.

Lastly, don't forget to let your chicken rest for a few minutes before serving. This allows the juices to redistribute throughout the meat, resulting in even more flavorful and succulent tandoori chicken. A brief rest period of 5-10 minutes will make all the difference in elevating the final taste and texture of your dish.

Nutrition