Grilled Tandoori Chicken Recipe
A vibrant, yogurt-tenderized chicken infused with classic Indian spices and charred to smoky perfection on the grill—perfect for a healthy, flavor-packed meal.
Ingredients
Chicken:
- 4 bone-in skinless chicken thighs (about 2 lb)
Marinade Base:
- 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
Spices:
- 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
Finishing:
- 2 tbsp neutral oil canola or vegetable
- Fresh cilantro leaves and lemon wedges for garnish
Instructions
- Prep aromatics: Grate the onion; if desired, strain to extract only the juice. In a bowl, whisk yogurt, lemon juice, vinegar, onion (or juice), garlic, and ginger until smooth.
- Mix spices: In a small bowl, combine coriander, cumin, chili powder, garam masala, turmeric, smoked paprika, pepper, and salt. Add to yogurt mixture along with oil; whisk until evenly tinted.
- Marinate chicken: Pat thighs dry and score each twice. Massage marinade into chicken until fully coated. Cover and refrigerate for 8–12 hours (minimum 4 hours).
- Preheat grill: Clean grates and heat to medium-high (about 400 °F/205 °C). Oil grates lightly.
- Sear: Place chicken skin-side down over direct heat for 3–4 minutes until grill marks form.
- Indirect cook: Move to a cooler zone, close lid, and cook 12–15 minutes, flipping halfway, until an internal thermometer reads 165 °F (74 °C).
- Char finish: For extra color, return briefly to direct heat (1 minute per side), watching carefully.
- Rest & serve: Tent with foil and rest 5 minutes. Garnish with cilantro and lemon wedges.
Notes
- Marination tip: For best flavor, marinate overnight.
- Storage: Refrigerate leftovers in an airtight container for up to 3 days; freeze (well wrapped) up to 2 months.
- Reheat: Warm in a 350 °F oven for 10 minutes or in an air fryer at 320 °F for 5–7 minutes.
- Variations: Add chopped fresh mint to the marinade; swap coconut yogurt for a dairy-free version; thread chicken and vegetables onto skewers for kebabs.