Grilled Spicy Tandoori Chicken (Print View)
Yogurt-and-spice marinated chicken grilled until smoky and juicy; served with lemon, onions, and cilantro.
# What You Need:
→ Chicken
01 - 4 bone-in, skinless chicken thighs
02 - 4 bone-in, skinless chicken drumsticks
→ Marinade
03 - 1 cup plain Greek yogurt
04 - 3 tablespoons lemon juice
05 - 3 tablespoons vegetable oil
06 - 2 tablespoons ginger-garlic paste
07 - 2 teaspoons chili powder
08 - 1 1/2 teaspoons ground cumin
09 - 1 1/2 teaspoons garam masala
10 - 1 teaspoon ground turmeric
11 - 1 teaspoon ground coriander
12 - 1 1/2 teaspoons salt
13 - 1 fresh green chili, finely chopped
→ Serving
14 - Lemon wedges
15 - Sliced red onions
16 - Fresh cilantro leaves
# How-To Steps:
01 - Score the chicken pieces with deep cuts using a sharp knife to allow full penetration of the marinade.
02 - In a large mixing bowl, whisk together Greek yogurt, lemon juice, vegetable oil, ginger-garlic paste, chili powder, ground cumin, garam masala, ground turmeric, ground coriander, salt, and chopped green chili if desired.
03 - Place the chicken into the marinade, coating each piece thoroughly. Cover the bowl and refrigerate for a minimum of 4 hours or overnight for maximum flavor development.
04 - Heat grill to medium-high or prepare oven broiler. Lightly oil the grill grates to prevent sticking.
05 - Remove chicken pieces from marinade, letting excess marinade drip off. Grill each piece for 5 to 7 minutes per side, turning occasionally, until charred, aromatic, and internal temperature reaches 165°F (74°C).
06 - Allow the grilled chicken to rest for 5 minutes. Serve hot with lemon wedges, sliced red onions, and fresh cilantro leaves.
# Expert Hints:
01 -
- The marinade seeps deep into the meat, giving each bite a wonderful tang and heat you simply cant get from a quick spice rub.
- This recipe transforms even a casual dinner into a lively feast, thanks to its vivid colors and irresistible aroma.
02 -
- I once rushed the marinating time and the flavor barely stuck—overnight really makes a world of difference.
- Learning to use a meat thermometer saved me from dry chicken—shoot for 165F and trust the process.
03 -
- If you want a smoky finish, place a small hot charcoal in a foil cup in the marinating chicken, drizzle with oil, and cover for a few minutes before grilling.
- For extra tender meat, never skimp on the yogurt or the marinating time.