Name: Grilled Tandoori Chicken Recipe
Prep time: 15 min
Cook time: 20 min
Ingredients: 4 bone-in (skinless chicken thighs (about 2 lb)); 1¼ cups plain whole-milk yogurt; 2 tbsp heavy cream (optional); 2 tbsp fresh lemon juice; 1 tbsp white vinegar; 1 medium yellow onion (finely grated (or ½ cup puréed)); 1½ tbsp minced garlic (about 4 cloves); 1½ tbsp grated fresh ginger; 2 tsp ground coriander; 2 tsp ground cumin; 1½ tsp Kashmiri red chili powder; 1 tsp garam masala; ½ tsp ground turmeric; ½ tsp smoked paprika (optional); ½ tsp freshly ground black pepper; 1 tsp kosher salt; 2 tbsp neutral oil (canola or vegetable); Fresh cilantro leaves and lemon wedges (for garnish)

There’s something undeniably captivating about the aroma of succulent chicken infused with warm spices, kissed by smoky char, and finished with bright accents of fresh herbs and lemon. Enter our Grilled Tandoori Chicken Recipe, a perfected take on the classic North Indian tandoori preparation, reimagined for your backyard grill. Whether you’re hosting a summer cookout, craving a weeknight twist on chicken dinner, or want to impress guests with bold, vibrant flavors, this recipe delivers every time. In this deep-dive guide, we’ll walk you through every nuance—from ingredient selection to grilling techniques—to ensure your tandoori chicken emerges tender, juicy, and unforgettable.

Why You’ll Love This Grilled Tandoori Chicken Recipe

Bold, Balanced Flavors: A symphony of cardamom, cumin, coriander, and Kashmiri chili yields warmth without overwhelming heat.
Juicy, Tender Meat: A yogurt-based marinade not only infuses flavor but also tenderizes, ensuring each bite is soft and succulent.

Charred Perfection: Grilling adds a delightful smokiness that mimics the traditional tandoor oven experience.
Make-Ahead Convenience: Marinate the chicken the night before to let flavors meld; then simply grill when you’re ready to serve.

Versatile Meal: Serve solo with sides, slice for wraps and salads, or use as a protein-packed topping for grain bowls.

Ingredients

Below is a breakdown of everything you’ll need to create the ultimate Grilled Tandoori Chicken Recipe. Opt for the freshest produce and high-quality spices for the best results.

For the Marinade

Chicken:
- 4 bone-in, skinless chicken thighs (about 2 pounds)
- OR 8 chicken drumsticks, skin removed

Dairy Base:
- 1¼ cups plain whole-milk yogurt (not Greek)
- 2 tablespoons heavy cream or coconut cream (optional, for extra richness)

Acid & Tenderizer:
- 2 tablespoons freshly squeezed lemon juice
- 1 tablespoon white vinegar

Aromatics & Flavor Enhancers:
- 1 medium yellow onion, finely grated or puréed
- 1½ tablespoons minced fresh garlic (about 4 large cloves)
- 1½ tablespoons grated fresh ginger
Spice Blend:
- 2 teaspoons ground coriander
- 2 teaspoons ground cumin
- 1½ teaspoons Kashmiri red chili powder (for color and mild heat)
- 1 teaspoon garam masala
- ½ teaspoon ground turmeric
- ½ teaspoon smoked paprika (optional, for extra smokiness)
- ½ teaspoon freshly ground black pepper
- 1 teaspoon kosher salt (adjust to taste)
Oil & Finishers:
- 2 tablespoons neutral oil (canola or vegetable)
- Fresh cilantro leaves and lemon wedges for garnish

Equipment You’ll Need

A large mixing bowl or resealable plastic bag for marinating

Fine mesh strainer or cheesecloth (to strain grated onion juice, optional)

Grill (charcoal, gas, or pellet)—with lid
Grill brush for cleaning grates

Tongs and grill spatula

Meat thermometer (highly recommended for precise doneness)
Serving platter lined with foil or banana leaves (for authenticity!)

The Secret to the Perfect Tandoori Marinade

Creating a standout Grilled Tandoori Chicken Recipe begins with understanding each component of the marinade:

Yogurt: Acts as both flavor carrier and tenderizer. The lactic acid breaks down muscle fibers, resulting in juicier meat.
Acid (Lemon + Vinegar): Balances richness, brightens flavors, and further tenderizes.

Fresh Aromatics: Grated onion, ginger, and garlic infuse natural sweetness, zing, and pungency.

Spice Harmony:
- Coriander & Cumin: Earthy base notes.
- Kashmiri Chili: Signature red hue without overwhelming heat.
- Garam Masala: Warm, complex finish of cinnamon, cloves, and cardamom.
- Turmeric & Paprika: Color accents and subtle smokiness.

By layering these elements, you create depth and complexity that define an authentic tandoori experience.

Step-by-Step Preparation

1. Preparing the Aromatic Base

Grate the Onion: Using a box grater or food processor, finely grate the yellow onion. If you prefer a smoother marinade, strain the grated onion through cheesecloth, reserving only the liquid.
Combine Aromatics: In your mixing bowl, whisk together yogurt, onion juice (or grated onion), lemon juice, vinegar, garlic, and ginger until homogenous.

2. Mixing the Spice Blend

Measure Spices: Use fresh spices when possible. Ground spices lose potency after 6–12 months.

Toast (Optional): For an extra layer of aroma, toast the ground coriander and cumin in a dry skillet over medium heat for 1–2 minutes, stirring constantly, then let cool before adding.
Incorporate into Yogurt Base: Whisk in the spice blend, oil, and salt until the mixture is smooth and evenly tinted.

3. Marinating the Chicken

Prep the Meat: Pat chicken pieces dry with paper towels. This helps the marinade adhere.

Score the Chicken: Using a sharp knife, make two ½-inch-deep slashes on each chicken piece. This allows flavors to penetrate more deeply.
Coat Thoroughly: Add chicken to the bowl (or bag) and gently massage the marinade into every nook. Ensure each piece is generously coated.

Marinate: Cover and refrigerate for at least 4 hours; ideally overnight (8–12 hours) for maximum flavor infusion.

4. Prepping the Grill

Clean & Oil: Preheat the grill to medium-high heat (around 400°F/205°C). Scrub grates with a grill brush and oil lightly to prevent sticking.
Charcoal vs. Gas:
- Charcoal: Offers authentic smoky flavor. Light charcoal and let it ash over before grilling.
- Gas: More controllable heat—consider using a smoker box with wood chips for added smoke.

5. Grilling the Chicken

Initial Sear: Place chicken skin-side down directly over heat. Sear for 3–4 minutes until grill marks form.

Indirect Cooking: Move chicken to a cooler part of the grill. Close lid and cook for 12–15 minutes, flipping halfway.

Check Doneness: Use a meat thermometer inserted into the thickest part (without touching bone). Target 165°F (74°C).
Final Finish: For extra char, return pieces to direct heat for 1 minute per side with the lid open. Watch closely to prevent burning.

Tips for Success

Room Temperature Chicken: Let marinated chicken sit at room temperature for 20 minutes prior to grilling. This ensures more even cooking.

Managing Flare-Ups: Fat drippings can cause flames. Keep a spray bottle of water nearby to tame flare-ups without dousing heat.
Adjusting Heat: If pieces are charring too quickly, move further from flames or lower heat. Conversely, if grill marks are faint, increase direct heat briefly.

Resting: After removing from grill, tent chicken loosely with foil and rest for 5–7 minutes. This allows juices to redistribute.

Variations and Customizations

Spicy Tandoori Twist: Add ½ teaspoon cayenne pepper or finely chopped green chilies for an extra kick.
Herb-Infused: Stir in 2 tablespoons chopped fresh mint and cilantro into the marinade for herbal brightness.

Coconut Yogurt Base: Swap plain yogurt for full-fat coconut yogurt for a dairy-free option with tropical undertones.

Tandoori Kebabs: Cut chicken into bite-sized cubes, thread onto skewers with bell peppers and onions, and grill as kebabs.
Smoky Butter Baste: Melt 2 tablespoons butter with a pinch of smoked paprika; brush over chicken in the final minutes of grilling.

Serving Suggestions

Your Grilled Tandoori Chicken Recipe deserves accompaniments that complement its bold profile:

Naan & Roti: Warm, pillowy flatbreads to mop up juices.
Cucumber Raita: Cool yogurt-cucumber dip with mint and roasted cumin—perfect counterpoint to spices.

Pickled Onions: Quick-pickled red onions add crunch and acidity.

Lemon Wedges: A squeeze of fresh lemon juice brightens every bite.
Rice Pilaf: Fragrant basmati rice cooked with cardamom pods and cloves.

Grilled Vegetables: Zucchini, bell peppers, and red onions brushed with oil and grilled alongside chicken.

Green Salad: Simple mix of arugula, cucumber, and cherry tomatoes dressed lightly.

Arrange chicken on a large platter, garnish with cilantro sprigs and lemon slices, and let guests help themselves for a festive, family-style meal.

Storing and Reheating

Refrigerator: Store cooled chicken in an airtight container for up to 3 days.

Freezer: Freeze individual portions wrapped in foil and placed in freezer bags for up to 2 months.
Reheating:
- Oven: Preheat to 350°F (175°C). Place chicken on a baking sheet, cover loosely with foil, and heat for 10–12 minutes.
- Air Fryer: Reheat at 320°F (160°C) for 5–7 minutes, flipping halfway for crisp skin.
- Avoid microwave reheating, as it can dry out the chicken.

Frequently Asked Questions

Q: Can I use boneless chicken?
A: Absolutely. Boneless, skinless chicken breasts or thighs work—adjust cooking time to prevent overcooking (about 6–8 minutes per side).

Q: Why isn’t my chicken red?
A: Traditional recipes use red food coloring. We rely on Kashmiri chili powder for natural color; use a pinch of red food dye if you prefer a deeper crimson.

Q: What if I don’t have a grill?
A: Broil in the oven on the top rack for 5–6 minutes per side, watching carefully to prevent burning. Alternatively, use a grill pan on the stovetop.

Q: How spicy is this recipe?
A: Mild to medium—Kashmiri chili offers color more than heat. Adjust chili powder or add cayenne for your spice level.

Q: Can I marinate longer than 12 hours?
A: You can marinate up to 24 hours, but beyond that, the yogurt’s acidity may begin to “cook” and mush the meat texture.

Conclusion

This comprehensive Grilled Tandoori Chicken Recipe offers a foolproof path to restaurant-quality results at home. By combining a meticulously balanced spice blend, robust yogurt marinade, and precise grilling techniques, you’ll achieve that signature tandoori char, color, and flavor—without a clay tandoor oven. Embrace the make-ahead convenience, experiment with variations, and pair your chicken with vibrant sides to create a show-stopping feast. Bookmark this guide, prep your ingredients, and get ready to delight friends and family with a culinary masterpiece that celebrates the heart of Indian cuisine turned backyard grill star. Enjoy the journey from spice rack to grill grate!