Grilled Tandoori Chicken

This Grilled Tandoori Chicken is a flavorful and juicy dish marinated in a blend of yogurt, lemon juice, and bold Indian spices. Cooked to perfection on the grill, this smoky, charred chicken is perfect for summer cookouts, family dinners, or meal prep. Serve it with naan, rice, or a fresh salad for a complete meal.

Why Everyone Loves Grilled Tandoori Chicken

The combination of creamy yogurt, warm spices, and a smoky grilled finish makes this dish truly irresistible. The marinade keeps the chicken tender while adding a bold, slightly tangy kick. Plus, it’s easy to make and packed with protein. For more delicious grilled recipes, check out Quick & Easy Recipes for Every Home Cook.

Ingredients

Chicken & Marinade:

• 2 lbs bone-in chicken thighs or drumsticks
• 1 cup plain Greek yogurt
• 2 tbsp lemon juice
• 2 tbsp olive oil
• 3 garlic cloves, minced
• 1-inch piece ginger, grated
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1 tsp paprika
• 1 tsp garam masala
• ½ tsp turmeric
• ½ tsp chili powder
• ½ tsp salt
• ¼ tsp black pepper
• ½ tsp red food coloring (optional, for traditional color)

Instructions

Step 1: Prepare the Marinade

1. In a large bowl, mix yogurt, lemon juice, olive oil, garlic, ginger, and all the spices until well combined.
2. Add the chicken and coat each piece evenly in the marinade. Cover and refrigerate for at least 2 hours (or overnight for the best flavor).

Step 2: Grill the Chicken

1. Preheat your grill to medium-high heat (about 375°F/190°C).
2. Remove chicken from the marinade and shake off excess.
3. Place the chicken on the grill and cook for 5–7 minutes per side, turning occasionally, until charred and cooked through (internal temperature should reach 165°F/75°C).

Step 3: Rest & Serve

1. Remove from the grill and let rest for 5 minutes before serving.
2. Garnish with fresh cilantro and lemon wedges.

How to Serve Grilled Tandoori Chicken

• Serve with warm naan, basmati rice, or a fresh cucumber salad.
• Pair with a cooling yogurt-based raita or mint chutney.
• Enjoy with grilled vegetables or roasted potatoes for a balanced meal.

How to Store Grilled Tandoori Chicken

• Store leftovers in an airtight container in the refrigerator for up to 3 days.
• Reheat on the stovetop or in the oven at 300°F (150°C) until warm.
• Freeze marinated raw chicken for up to 3 months and thaw before grilling.

Tips to Make the Best Grilled Tandoori Chicken

• Marinate overnight for deeper flavor.
• Use bone-in chicken for the juiciest results.
• For a smoky touch, grill over charcoal or add a few wood chips.

Variations of Grilled Tandoori Chicken

• Boneless Tandoori Chicken: Use boneless thighs or breasts for quicker cooking.
• Spicy Tandoori Chicken: Add extra chili powder or cayenne for a fiery kick.
• Oven-Baked Tandoori Chicken: Bake at 400°F (200°C) for 25–30 minutes, flipping halfway.

FAQs About Grilled Tandoori Chicken

Can I make this without a grill?
Yes, you can bake it in the oven or cook it in a cast-iron skillet on the stovetop.

What if I don’t have Greek yogurt?
Regular plain yogurt works fine, but Greek yogurt gives a thicker marinade.

Can I use chicken breasts instead?
Yes, but they tend to dry out faster. Adjust cooking time accordingly.

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